Yeah, we’re going all fancy schmancy on you now so put your nose in the air and get all hoity toity on me. LOL
Now Pots de creme (pronounced Pohhhhhh de K (now make that gurgle rattle in the back of your throat) rem) is really nothing more than a loose-based custard. It’s not like those snack-pack instant pudding cups (yes I actually love them.. don’t judge) nor is it like Flan (yeah.. that’s a whole weird texture thing for me). Flan for me is just.. unnatural. It should jiggle or do something. Plus when it has that oozing stuff when you turn it out… Blech. But Mr. Fantabulous loves it so I make it… ah the things we do for those in our lives.
Anywayyyyy… from first appearance it looks like mousse or even custard but for me it’s all about texture and flavor. It seems to have a more refined flavor; a deeper, richer flavor that literally makes you close your eyes and the world stop for a few moments while you savor the creamy dreaminess of it. It’s so decadent, so rich and just so elegant.
Next time you want to impress your friends or shut that lady up who thinks she does every single thing better than you including breathing, invite the cow over and make her this. Sorry but I really, REALLY despise people like that. We are all individuals with a heart and soul; not one of us is better than the other. Right?! But there’s no reason why you can’t shut Bessie up with this *wink* Yeah I know.. I’m wrong but hey, tough 🙂
Seriously though, this is such an elegant but SIIIIIIIIIIIIIIIMPLE dessert that this can easily be your go-to date night dessert!
Looks pretty amazing, right? I’m going to give you 2 ways to make this – the traditional baked version and the no-bake version. The end result is the same… BLISS!Print
- 2 cups whipping cream
- 2 ounces dark chocolate, chopped
- 1 ounce milk chocolate, chopped
- 1 ounce semi-sweet chocolate, chopped
- 1 teaspoon espresso powder
- 1 teaspoon Vanilla Bean Paste
- 6 large egg yolks
- 3 tablespoon sugar
- Preheat to 325°F. Arrange six 3/4-cup custard cups or souffle dishes in roasting pan.
- Combine whipping cream, chopped semisweet chocolate and instant espresso powder in heavy medium saucepan. Bring almost to simmer over medium heat, whisking until chocolate melts and mixture is smooth. Whisk egg yolks, vanilla bean paste and sugar in large bowl to blend. Gradually whisk in hot cream mixture.
- Divide custard equally among cups. Pour enough hot water into pan to come halfway up sides of cups.
- Bake custards until just set around edges but still soft in center, about 25 minutes.
- Remove cups from water.
- Refrigerate uncovered until cold, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
- Whisk the egg yolks and 1 tablespoon sugar in a bowl. Set aside. In a medium saucepan, stir together the remaining sugar and cream and bring just to a simmer over medium heat. Remove from the heat and stream half of the hot cream into the yolk mixture very slowly, whisking steadily. Add the yolk-cream mixture to the cream remaining in the pot and cook over medium heat, whisking constantly, until sauce thickens and an instant-read thermometer inserted into the mixture reads 185 degrees. (Do not boil.)
- Strain the mixture into a bowl and immediately add the chocolate, whisking until the chocolate is completely melted. Whisk in the espresso powder and vanilla bean paste.
- Pour into 6 -3/4 cup individual ramekins and refrigerate overnight.