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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CHOCOLATE POTS DE CREME Recipe

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This recipe for CHOCOLATE POTS DE CREME is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CHEESE FILLING
8 oz. cream cheese (good quality)
2 oz. brandied apricot jam, or raspberry

CUSTARD
2 c. heavy cream
1/2 c. sugar
6 egg yolks
1 vanilla bean, split
12 oz. bittersweet chocolate (70%) cut in 1/4" pieces
1/2 c. Syrah or expresso
Directions:
Directions:
Place room temperature cream cheese in a mixing bowl and beat with jam until smooth. Arrange small ramekins on a baking sheet and place a spoonful of the cream cheese into the center of each.

In a medium saucepan, bring the cream and vanilla bean to a simmer. Steep for several minutes. Meanwhile, whisk the yolks with the sugar, until eggs lighten and a ribbon forms. Remove the vanilla bean from the cream. Whisk about one third of the hot cream into the yolk, to temper. Return the cream/yolk mixture to the saucepan and continue to whisk constantly until slightly thickened. Adjust stovetop temperature, as needed, to avoid scorching.

Remove from heat and add finely chopped chocolate. Whisk until smooth. Add wine or expresso, then gently pour into ramekins. Refrigerate until cooled. Serve pots de creme with a crisp cookie.

 

 

 

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