Sunday, October 9, 2011

Light Chocolate Pot De Creme

I know, the name sounds really big but ‘Pot de Crème’ [poe duh krem] is simply a fancy shmancy French way of saying pot of custard and believe me this is a super easy dessert.  It is velvety smooth, light and fluffy and best of all, its individual dessert that you can enjoy just for yourself.  I especially loved it because it has my favorite, chocolate. The ingredients are super easy to put together and the Pot de Creme can be made ahead of time infact it needs to be in the fridge for at least 2 hours before serving so that it can set up and can be kept for over 24 hours.

Source: Moms Kitchen Handbook


3 ounces bittersweet chocolate
1 cup low-fat milk
½ cup heavy cream
¼ cup sugar
2 egg yolks
1 whole egg
1 teaspoon vanilla extract


  • Preheat oven to 325°F. Arrange six 4-ounce heatproof ramekins in a deep baking dish.
  • Shave, grate or finely chop the chocolate and put it in a medium bowl.
  • Combine the milk, cream and sugar in a small saucepan and cook over medium-high heat until the sugar dissolves and bubbles form around the edge of the pan. Pour milk over the chocolate and stir with a whisk until the chocolate is completely melted and smooth. Allow it to cool for a few minutes until it is warm, not hot, to the touch.
  • Gently whisk the egg yolks, egg and vanilla in a small bowl until blended. Add the eggs to the chocolate and whisk until smooth. Put the chocolate into a pitcher or large glass measuring cup and pour it into the 6 ramekins. Fill the baking pan with enough very hot tap water to reach halfway up the sides of the ramekins.
  • Bake until the edges of the chocolate are firm and the center moves a little when jiggled, 15 to 20 minutes. Avoid touching the top of the cremes because they won’t be quite so pretty.
  • Take the baking pan out of the oven and remove the cups from the pan. Allow them to cool on the counter for an hour.
  • Cover with plastic wrap and refrigerate at least 2 hours before serving..

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