Culinary Institute of America. Its creamy, sweet and looks really nice in its cute little ramekin.
I was really nervous when I was making it because I was afraid that I was going to scramble the eggs and ruin the whole thing; custards are temperamental like that.
|A Plated Up Pot de Creme with Whipped Cream and Caramel Garnish.|
Another thing you'll notice with this, and all of my future baking recipes, that they are predominately measured out by weight. Why? Well, that's because it is more precise. When making this recipe be sure to pay close attention to how things are measured out. Anything measured in ounces (oz) or pounds (lbs) has been weighed out on a scale and everything measured in fluid ounces (fl oz) has been measured in a measuring cup.
Pot de Creme
Yield: 12, 4oz ramekins
8 oz Sugar
16 fl oz Heavy Cream, warm
16 fl oz Milk, warm
6 oz Eggs
2 oz Egg Yolks
4 oz Semi Sweet Chocolate, melted
1 Tbsp Vanilla
1. Make a dry caramel using 5 oz of the sugar. To do this, add a small amount of the sugar in a saute pan. Melt it down until it reaches the color of maple syrup. Add another tablespoon or two of sugar and brown. Repeat this process until all of the sugar is melted and is a clear, maple syrup color.
2. Carefully add the cream and the milk to the caramel over the heat, stirring constantly. Bring to a boil.
3. Blend the eggs and the egg yolks with the sugar. Temper the eggs by adding one third of the hot cream to the eggs, whisking constantly. Add the rest of the hot cream to the eggs while still whisking vigorously.
4. Add one third of the of the hot custard to the melted chocolate, whisking constantly. Once incorporated, add the remainder of the custard and the vanilla extract.
5. Strain and portion into the ramekins. I like to use a pitcher to pour the mix into the cups instead of a ladle.
6. Clean the edges of the ramekins and bake in a water bath at 325 degrees for about 30 minutes; until when jiggled they move like jello.
7. Refrigerate until thoroughly chilled and serve.