It seems like Pot De Crème’s have come and gone as far as food trends go.
One day they were all over and now you hardly see them and they are really worth the effort when finished off properly.
This version is topped off with an orange Sabayon. Both textures are soft and creamy, but the subtle difference makes it so much more decadent.
Pot De Crème
3 cups full cream milk
5 ml Vanilla
3 egg yolks
3 tsp sugar
30 ml castor sugar
2 tbsp grated 100% cocoa
50 g milk chocolate
Preheat your oven to 150 degrees. Put eight cups or ramekins into a baking tray that will hold water half way up your containers.
Bring the milk to a simmer, remove from heat and add the chocolate, cocoa and vanilla. Stir to let the chocolate and cocoa melt into the milk evenly. Mix the eggs, yolks and sugar with a fork or whisk, but do not allow it to get foamy. Add a little milk and stir to prevent the eggs cooking. Stir in the rest of the milk. Pass the mixture through a sieve and carefully pour them into eight cups or ramekins.
Put the baking tray into the oven and pour in enough water to fill the tray halfway up your containers. Cover with a sheet of baking paper and bake until just set. Take the chocolate pots out of the water immediately and chill.
4 egg yolks
Rind of one orange
60 ml Grand Marnier
60 g sugar
Beat yolks and sugar in a double boiler until your whisk leaves has ribbons of the mixture trailing down. Add the orange rind and Grand Marnier and stir until mixture is thick and foamy.
Take the bowl off the heat and whisk until cold
If you can’t find it, here’s the link to Willie’s Cacao & Chocolate Shop
If you haven’t been one to buy 100% cocoa, I would recommend using Willie’s Indonesian Black for this recipe.
This is a repost from my old blog, and exactly what I feel like at the moment.