Oh pot de creme.. there's really never much to say about it except that it is the perfect tiniest richest desert. After a classic french meal (or any meal for that matter) the only thing I want is a few small bites of a rich dark pot de creme. Even though it is usually in the winter when rich, dark, and creamy is all anyone wants to eat, this particular week in New England has been cold and rainy leaving me craving pot de creme.
The recipe is quite simple and quick, the only problem I was having was the humidity caused the chocolate to get a little wet and didn't blend in as well as it does in a dry environment. That said, I made it this winter and it came out perfectly. So, as long as you strain the mix before putting it in ramekins or demitasse cups it should set perfectly smooth. Also, there are no cherries in this recipe, they happen to be in season and I thought would look perfect sitting on top or mixed in after. I don't know if anyone has tried putting fruit in pot de creme but the water in it made me nervous, so on top they went!
Pot de Creme* (serves 4-6 depending on ramekin size)
2 C heavy whipping cream
1/2 C whole milk
5 ounces semisweet dark chocolate**
6 large egg yolks
1/3 C sugar
1 tsp vanilla extract
1-2 C sweet cherries or other fresh berries (optional)
*adapted from epicurious
**I used 1, 3 ounce 83% cocoa chocolate bar with 5 ounces semisweet chocolate chips to keep the sweetness down
1. Preheat oven to 325. Over medium heat, add heavy cream and milk to medium sauce pan, bring to a slow simmer. Placed roughly chopped chocolate and chocolate chips to medium bowl, pour hot cream mixture over chocolate and let stand 3 minutes.
2. In a separate bowl add egg yolk, sugar, and 1 tsp vanilla, whisk until combined (should only take a few seconds).
3. Slowly whisk chocolate and cream together, once combined slowly add egg and sugar mixture to milk and chocolate. Whisk until combined. Pour into 4-6 ramekins or demitasse cups.
4. Place cups in large baking pan, add water to pan until it hits just half way up the cups.*** Transfer pan to oven and bake 30 minutes until the center of the creme moves only slightly when jiggled. Remove from baking pan and let cool about 30 minutes. Refrigerate at least 4 hours prior to serving. Serve with whipped cream and cherry or any other fresh fruit.
***I find it is easier to place the cups in the baking pan, transfer to oven, then add water. It minimizes the risk of getting water in the creme.