pots de creme refers to both the custard dessert and the small lidded pots that this dessert is traditionally served in. i served mine in small ramekins of which i covered with aluminum foil while they cooked in the oven. the dessert is to be served in small ramekins or pots in order to yield a slightly firm custard. i happened to have ghirardelli bittersweet chocolate on hand and put it to use in this recipe. any quality chocolate will work here but the better the chocolate,the better the recipe.
this was an easy, simple recipe that turned out just as expected- luscious and creamy. i just love these individual desserts, as they are the perfect size after a meal, not too much and just the right amount of indulgence. i served these with a dollop of whipped cream.
1 cup heavy cream
2 oz. bittersweet chocolate, chopped into small pieces
3 egg yolks
2 tbsp. sugar
1 to 2 tsp. vanilla extract
Preheat an oven to 325°F. - Have a pot or tea kettle of boiling water ready.
Pour the cream into a saucepan over medium heat and heat until small bubbles appear around the edges of the pan. Remove from the heat and stir in the chocolate until melted and well blended. Let cool slightly.
In a bowl, combine the egg yolks and sugar. Using a whisk, beat until pale yellow and thick enough, about 5 minutes . Slowly stir in the warm chocolate cream and add the vanilla, to taste.
Place six 1/4-cup pot de crème pots with lids or ramekins in a baking pan. Pour the chocolate mixture through a fine mesh strainer into the pots or ramekins, dividing it evenly. Pour boiling water into the baking pan to a depth of 1 inch. Cover the pots with their lids or the ramekins with aluminum foil. Bake until the custards are just set at the edges, 15 to 20 minutes. They should still jiggle slightly.
Remove the baking pan from the oven. Place the pots or ramekins on a wire rack, remove the lids or aluminum foil and let cool at room temperature. When cool, cover again and refrigerate for at least 4 hours or for up to a day before serving.