Here is something I bet you didn’t know about me – every so often I cartwheel just to make sure I still have ‘it’. In fact there are a couple of things that I do with the similar regularity for the same reason, climbing trees, hanging off monkey bars, eating cake for breakfast and the list goes on. There are also a couple of things I cook with the same motivation and Chocolate Pots De Creme fall into this category.
Over the years this recipe has changed, I have added other flavours (and taken them out), I have tried them with adornments on top – cream, berries, coffee grains and chili, I even even tried the stovetop/non-bake version. At any rate all these tried and tested ways have led me to develop this recipe, which I consider to be the perfect Chocolate Pot De Creme formula. No flavourings other than chocolate, no accompaniment other than a couple of chocolate pearls and they are so very easy.
They are everything they are meant to be, silky, smooth, dense and most importantly – chocolatey. I am certain Mr Man will make his usual beeline for the kitchen when he gets home tonight and be very happy. And me, well I am sure that will be making and eating these alot longer than I am doing cartwheels but if I can get through the next decade doing both I will be very happy too.
2 cups heavy/whipping cream
1/2 cup full cream/whole milk
142 grams/5 ounces bittersweet or semisweet chocolate, chopped
6 egg yolks
1/3 cup sugar
Preheat your oven to 325f. Bring cream and milk to a simmer in a heavy based saucepan over a medium heat. Remove from heat and add the chocolate, whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend and gradually whisk in hot chocolate mixture. Strain mixture into another bowl and cool for 10 minutes, skimming any foam from the surface.
Divide the mixture amongst six 3/4-cup oven proof dishes and gently tap on your counter to bring any air bubbles to the surface. Cover each dish loosely with foil and place in a large baking pan. Add enough hot water into the pan to come halfway up sides of dishes. Bake until pots de creme are set but the centres still move slightly when jiggled (gently), for about 55 minutes. Take dishes out of the baking pan and remove the foil. Allow to cool to room temperature and then chill custards until cold, for about 2 hours.
Notes: Can be made a day in advance, cover and keep chilled.
© 2011, Michelle. All rights reserved.