When the wet and cold of winter starts to get me down, I eat CHOCOLATE! We have on our menu a Chocolate Pots de Creme which is actually just a thicker, richer chocolate pudding. I have sent the recipe with this email. The vanilla extract can be substituted with another flavoring like peppermint or cinnamon. Give it a try.
2oz. Semisweet or Bittersweet Chocolate
1cp. Heavy Cream
1cp. Whole Milk
4 Large Eggs
2Tb. Granulated Sugar
1/8 t. Salt
1/4cp. Dutch Cocoa Powder
1t. Vanilla Extract
6 6 oz. Ramekins
Heat Chocolate in a double boiler until melted
Place milk and cream in a heavy-bottomed saucepan and bring to a simmer.
Add eggs, sugar, salt and cocoa powder to melted chocolate and whisk until just blended. Do not over mix.
Add ½ cup of milk/cream slowly to egg/chocolate mix, whisking slowly to combine. Add the rest of the milk/cream in a slow steady stream mixing with a wooden spoon. Strain the mixture to remove any lumps then pour into ramekins. Cover each ramekin with aluminum foil. Prick the tops to allow steam to escape.
Place ramekins in a roasting pan and fill with very hot water until it reached 2/3 the way up the sides of the ramekins.
Bake at 350' until the center of the custard quivers gently when shaken. Approximately 35 - 40 minutes. Remove from water, cool. When the custards reach room temperature, place in the refrigerator to chill.
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