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Milk-Chocolate Pots de Crème
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Recipe Filed Under
Vegetable, French, Dessert

Provided By:
Food&Wine

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    • Pot de crème ("pot of cream") is a traditional French custard typically served in a pot-shaped cup. This milk-chocolate version from pastry chef Frank Urso at Philadelphia's Parc is supersilky and dense.

    Ingredients

    Serves:

      • 10 ounce(s) milk chocolate, finely chopped
      • 3 ounce(s) bittersweet chocolate, finely chopped
      • 1 cup(s) milk
      • 1 cup(s) heavy cream
      • 1/4 cup(s) sugar
      • 5 large egg yolks
      • Crème fraîche and chocolate shavings, for garnish

    Directions

    1. In a large heatproof bowl, combine the milk and bittersweet chocolates.

    2. In a medium saucepan, bring the milk, heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. In a medium heatproof bowl, whisk the egg yolks. Gradually whisk in half of the hot cream. Whisk the egg-and-cream mixture into the saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes. Pour the custard over the chocolate and let stand for 2 minutes, then stir until smooth.

    3. Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the mixture into eight 4-ounce ramekins and refrigerate until chilled, 2 hours.

    4. Let the pots de crème stand at room temperature for 15 minutes. Garnish with crème fraîche and chocolate shavings; serve.

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