This little lady’s still quite obsessed with a little site called Pinterest. I’m legitimately going to need a pintervention soon, especially if the pinspiring puns continue.
P-anyways. (ok. That one’s a stretch.)
Tackling another recent pin: chocolate pots de creme. Eeep!
Recipe via tastingtable.com
Yield: Four 4-ounce ramekins
Cook Time: 5 minutes (plus overnight refrigeration)
1 cup coarsely chopped semisweet chocolate
3 large egg yolks
1 cup heavy cream
½ cup granulated sugar, divided
½ vanilla bean pod, split and scraped
¼ cup hot water or coffee
Pinch kosher salt
1. Place the chocolate in a medium bowl and set aside. In a medium bowl, whisk together the egg yolks and set aside.
2. In a medium saucepan set over medium heat, combine the cream, ¼ cup of the sugar and the vanilla-bean pod and seeds and bring to a rapid boil.
3. Slowly pour the hot-cream mixture into the eggs, whisking to combine. Over the bowl of chocolate, strain the mixture through a fine-mesh sieve (discard the vanilla pod). Gently whisk in the water and salt until the mixture is smooth. Pour the mixture into four 4-ounce ramekins and refrigerate overnight. To serve, sprinkle each pots de crème with 1 tablespoon of the remaining granulated sugar and use a torch to caramelize the sugar.
Serve immediately. (If you don’t have a kitchen torch, use the broiler: Adjust the oven rack to the highest position and heat the broiler to high. Place the sugar-sprinkled pots de crème on a rimmed sheet pan and set under the broiler until the sugar is browned, turning the sheet pan midway through broiling. Note: Keep an eye on the pots de crème as the sugar can burn quickly.)
This work, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.