195: Pot de Creme; Source: Wolfgang Puck
| chocolate chips mini | 3 | oz | | cream | 2 | cup | | milk | 1/2 | cup | | egg yokes | 5 | ea |
| sugar | 1/4 | cup | | salt | 1 | pinch |
|
Directions:
Pot de Creme
3 ounces bittersweet chocolate, cut into small pieces
2 cups heavy cream
1/2 cup milk
5 egg yolks
1/4 cup granulated sugar
Pinch salt
White Chocolate Whipped Cream, recipe follows
Grated chocolate, for garnish <br />
Pot de creme is one of my favorite desserts because of its simplicity. This is chocolate pudding for grownups! Once you master it; you can make other flavors like vanilla or coffee. When making this recipe, you may notice that the centers of the Pot de Creme will appear loose and undercooked when removed from the oven. Don't worry; they will firm during chilling. This particular recipe was created by Mary Bergin who was my Pastry Chef for many years. You can find it in her book, Spago Desserts by Mary Bergin and Judy Gethers, Random House, 1994.
1. Place rack in the center of the oven and preheat the oven to 375 degrees F.
2. Melt the chocolate in a medium heatproof bowl set over gently simmering water. When the chocolate is almost melted, turn off the heat and let stand until completely melted.
3. In a medium saute pan, carefully scald the cream and milk and set aside. In a medium mixing bowl, whisk together the egg yolks, sugar, and salt until the sugar is completely dissolved. Gradually whisk in the hot cream into the yolks, allowing the eggs to blend in evenly.
4. Remove the melted chocolate from the stove and pour the hot cream mixture through a fine mesh strainer into the melted chocolate. Whisk until well combined and smooth.
5. Line the bottom of a baking pan with a clean kitchen towel or paper towels. Ladle the mixture into 6 (3/4-cup) ramekins and place the filled ramekins on the towel-lined baking dish. Carefully pour hot water into the pan to reach halfway up the sides of the ramekins. Cover the pan completely with aluminum foil and place in the oven. Bake until the edges of the ramekin are firm when lightly shaken, about 35 minutes. (Baking time will vary depending on size of ramekins.)
6. Carefully remove the ramekins from the baking pan, wipe dry and cool. Once cooled, refrigerate until firm, about 2 to 3 hours.
7. To serve, spoon some White Chocolate Whipped Cream into the ramekin and garnish with some grated chocolate.
White Chocolate Whipped Cream<br /><br />Ingredients:<br />2 ounces white chocolate, finely chopped 1 1/2 cups heavy cream, chilled
Method:
1. Melt the white chocolate in a double boiler over barely simmering water, stirring occasionally. Once melted, remove from the heat and cool to room temperature.
2. Whip the cream in a chilled bowl to soft peaks. Fold in the cooled chocolate and beat to stiff peaks. Keep refrigerated until ready to use
