Pots de Crème

Le-Creuset---Recipes---July---Creme

Created for: .6 L Oval Baker


Directions

  1. Preheat oven to 325 °F. In a heavy, medium-sized saucepan, bring cream and milk just to a simmer over medium heat. Remove from heat and add chocolate; whisk until melted and smooth. Add vanilla and cayenne.
  2. Whisk yolks and sugar in a large bowl to blend. Gradually whisk in the hot chocolate mixture. Strain the mixture into another bowl. Cool 10 minutes, then skim any foam from the surface.
  3. Divide custard mixture between the two oval baker dishes, then place them in a large roasting or baking pan with at least 2-inch sides. Create a water bath by adding enough warm water to the pan to come halfway up the sides of the bakers.
  4. Bake until custards are set but their centers still move slightly when gently shaken, about 40 minutes. Remove from water bath and chill until cold, about 3 hours. (Can be made 2 days ahead) Cover and keep chilled until serving.
  5. Top with your favorite high quality ice cream or a dollop of whipped cream and some chocolate shavings.


Ingredients

  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 5 ounces bittersweet chocolate, chopped
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon cayenne pepper
  • Pinch of salt
  • 6 large egg yolks
  • 1/3 cup sugar



Serves 4
Prep time: 20 minutes
Cook time: 40 minutes