Chocolate And Butterscotch Pots De CrÈme Recipes

CHOCOLATE POTS DE CREME

Steps:

• Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
• Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
• Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

SPICY CHOCOLATE POTS DE CREME WITH BLOODY BUTTERSCOTCH

Steps:

• For the pots de creme: Preheat the oven to 280 degrees F. In a medium pot set over high heat, scald the cream and milk; the mixture should be just about to boil, then remove from the heat. Whisk the sugar and yolks in a bowl until light and frothy, 1 minute. Temper the yolks by pouring some of the hot cream over the yolks slowly and whisking vigorously. Then pour the yolk mixture into the cream and do not return to the stovetop. Add the rum, vanilla and chocolate, and whisk slowly until the chocolate melts and is completely incorporated. Pour the mixture into six 6-ounce ramekins and bake in a water bath until the creme is set, about 1 hour.
• Cool in the refrigerator until cold, overnight.
• For the butterscotch: Melt the butter in a medium saucepan and set over medium-high heat. Add the brown sugar and stir to dissolve. Cook until the sugar thickens and reaches the soft-ball stage, a candy thermometer will read 235 degrees F, the sugar will just start to darken in color. Whisk the cream and salt in slowly, being careful as the cream will steam and the sugar mixture may clump. Keep whisking and cooking until smooth. Remove from the heat and add enough food coloring to make the sauce bloody!
• Serve the pots de creme drizzled with some of the bloody butterscotch.

CHOCOLATE AND BUTTERSCOTCH POTS DE CRÈME

Steps:

• FOR BUTTERSCOTCH PUDDING: Preheat oven to 325 F. Combine cream and salt in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium-high heat, stirring occasionally. Remove from heat. Add butterscotch chips and whisk until smooth. Whisk egg yolks in medium bowl to blend. Gradually whisk cream mixture into yolks. Return mixture to same saucepan. Discard vanilla bean. Stir brown sugar, 1 Tbsp. water, and Scotch in heavy small saucepan over medium-high heat until sugar dissolves. Bring to boil; whisk brown sugar syrup into butterscotch mixture. Divide pudding among twelve ¾-cup custard cups or ramekins. Place cups in large roasting pan. Add enough water to roasting pan to come halfway up sides of cups. Cover pan with foil and bake until puddings are set, about 1 hour. Remove cups from pan. Place on rimmed baking sheet and chill uncovered overnight. FOR CHOCOLATE PUDDING: Stir chocolate in top of double boiler over barely simmering water until melted and smooth. Cool to lukewarm. Sift sugar, cornstarch, cocoa powder, and salt into heavy medium saucepan. Slowly whisk in milk and cream. Scrape in seeds from vanilla bean; add bean. Whisk in egg yolks, then melted chocolate. Place saucepan over medium heat and whisk constantly until thick and edges are bubbling, about 10 minutes. Remove chocolate pudding from heat and strain into 4-cup measuring cup. Whisk in butter. Let pudding stand at room temperature 10 minutes. Pour warm chocolate pudding over chilled butterscotch puddings, dividing equally. Cover and chill overnight. Sprinkle top of each pot de crème with toffee and serve.

BUTTERSCOTCH POTS DE CRèME

Steps:

• Heat the oven to 300°F.
• In a large heatproof bowl, lightly whisk the egg yolks until smooth. Set aside.
• In a medium saucepan over medium-high heat, combine the cream, milk, and brown sugar and cook, stirring constantly, until the sugar dissolves and the mixture begins to simmer. Remove the pan from the heat, cover, and keep warm.
• In a medium saucepan, combine the granulated sugar with 1/4 cup water and bring to a boil over high heat. Cook without stirring until the mixture becomes dark amber, swirling the pan if hot spots develop. Remove the pan from the heat and carefully add the Scotch whisky and 1/4 cup of the warm cream mixture, whisking until combined. Whisk in the remaining cream mixture.
• Whisk the caramel mixture into the egg yolks in a slow, steady stream. Stir in the vanilla, salt, and mace. Strain the custard through a fine strainer.
• Ladle the custard into 6 pot de crème pots or 4-ounce custard cups. Place the cups in a roasting pan and carefully fill the pan with enough hot water to reach halfway up their sides. Cover the pan with foil. Bake for 45 to 50 minutes, until the custards barely jiggle when shaken. Remove the roasting pan from the oven and remove the foil. Allow the custards to cool in the water to room temperature. Transfer the custards to the refrigerator and chill for at least 1 hour.

BUTTERSCOTCH POTS DE CREME

Steps:

• Use 6 (4-oz) ramekins Put oven rack in middle position and preheat oven to 300°F.
• Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
• Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.
• Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes.
• Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
• Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking.
• Pour custard through a fine-mesh sieve into a 1-quart glass measure.
• Skim off any foam with a spoon.
• Divide custard among ramekins.
• Arrange ramekins in a small roasting pan and bake in a hot water bath, uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes.
• Transfer ramekins to a rack with tongs and cool to warm or room temperature.
• Pots de crème will continue to set as they cool.
• Custard can be made, but not baked, 1 day ahead and chilled, covered, in the glass measure or a non-reactive container.

BUTTERSCOTCH POTS DE CRèME

Steps:

• Put oven rack in middle position and preheat oven to 300°F.
• Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
• Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes. Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
• Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking. Pour custard through a fine-mesh sieve into a 1-quart glass measure. Skim off any foam with a spoon.
• Divide custard among ramekins. Arrange ramekins in a small roasting pan and bake in a hot water bath , uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes. Transfer ramekins to a rack with tongs and cool to warm or room temperature. Pots de crème will continue to set as they cool.
• *Available at specialty foods shops and Dean & DeLuca (800-999-0306).