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Spiced Chocolate Pots De Creme Recipe

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This recipe for Spiced Chocolate Pots De Creme is from Our Family Favorites, 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:  
4 ounces of dark chocolate 72% cacao
1/4 cup white sugar, plus 2 Tablespoons
2 Tablespoons water
1 cup whole milk
1 cup heavy cream
1 cinnamon stick
2 whole eggs
2 egg yolks
2 teaspoons vanilla extract
Fresh berries or mint and whipped cream for garnish
Directions:
Directions:
Set 4 or 6 ounce ramekins in shall roasting pan and set aside.
Preheat oven to 325 degrees.
Chop the chocolate into fine pieces.
Transfer the chopped chocolate to a medium sized bowl and set aside.
Place 1/4 cup of sugar and the water in a saucepan and cook over medium heat, without stirring, to caramelize to a golden brown color.
slowly add mild and cream, whisking until combined.
Add cinnamon stick, and bring to a boil, then remove the saucepan from heat and let the mixture steep for five minutes. Discard the cinnamon stick.

In a mixing bowl make a custard base by combining the eggs, egg yolks and two tablespoons of sugar. Slowly add the hot cream mixture to the eggs, whisking constantly so that the eggs don't scramble. Pour one-third of the warm mixture over the chopped chocolate, use a spatula to fold the mixture until chocolate is melted. Fold in remaining custard mixture and vanilla.

Ladle equal amounts of the mixture into the ramekins, and create a water bath by filling the roasting pan with enough hot water to reach halfway up the sides of the ramekins. Carefully place the pan in the oven, and bake for about 30 minutes or until the custards are fully set. Remove the remkins from the pan, wiping them dry. Cool for 20 minutes, and then chill completely in the refrigerator before serving. Garnish with fresh whipped cream and berries, if desired.
Personal Notes:
Personal Notes:
This recipe was from the BottomLine Personal, 12/15/20 issue.
Recipe us from Bruce Kazan, owner and head chef of Main Course restaurant in New York.

 

 

 

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