EASY POTS DE CREME
A simplified version of pots de creme that is irresistible and takes no time to make!
Provided by Sarah James
Categories World Cuisine Recipes European French
Time 3h30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
- Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.6 g, Cholesterol 165.7 mg, Fat 24.5 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 14.5 g, Sodium 94.9 mg, Sugar 23.9 g
NO-BAKE POT DE CREME
Make and share this No-bake pot de creme recipe from Food.com.
Provided by sidMILB
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat milk in a small pan over moderate heat until it comes to a boil.
- In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur.
- Run processor or turn on blender to low setting.
- Pour in boiling milk in a slow stream.
- Process or blend 1 minute, until smooth.
- Spoon chocolate into 4 demitasse cups and chill.
- Beat cream until soft peaks form.
- Add sugar and beat to combine.
- Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
- Place cups on saucers and serve with demitasse spoons.
- If you use teacups, this recipe will yield 2 cups, rather than 4.
Nutrition Facts : Calories 498.1, Fat 37.2, SaturatedFat 22.3, Cholesterol 138.5, Sodium 99.8, Carbohydrate 42.7, Fiber 2.5, Sugar 37.8, Protein 5.9
NO BAKE CHOCOLATE PôTS DE CRèME
These are not for the faint of heart but for the true chocophile. They are very rich! Serve with raspberry sauce and whipping cream, for an easy, elegant dessert. For the best flavor and texture, use high-quality chocolate. If substituting chocolate chips for the chocolate, be sure to use a high-quality brand, such as Ghirardelli bittersweet chips. Time does not include chilling before serving.
Provided by momaphet
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the chocolate in a large bowl and set aside.
- Whisk the egg yolks, sugar, and salt together in a bowl until smooth.
- Bring the cream and milk to a simmer in a medium saucepan over medium heat, stirring occasionally. Remove the pan from the heat and slowly whisk about 1 cup of the cream mixture into the yolks. Slowly whisk the yolks back into the cream mixture.
- Return the pan to low heat and cook, whisking constantly, until the mixture thickens slightly, just enough to coat the back of a spoon with a thin film, and registers 175 to 180 degrees on an instant-read thermometer, 7 to 9 minutes.
- Strain the mixture through a fine-mesh strainer into the bowl with the chocolate and let stand for 2 minutes. Slowly whisk the mixture until thoroughly combined. Stir in the vanilla and then divide evenly among six 6-ounce ramekins.
- Cover with plastic wrap and refrigerate until firm, at least 4 hours.
Nutrition Facts : Calories 326.3, Fat 27.9, SaturatedFat 16, Cholesterol 328.3, Sodium 88.8, Carbohydrate 14.5, Sugar 12.4, Protein 5
NO BAKE POTS DE CREME
Steps:
- Heat the cream, espresso powder and chocolate in a medium saucepan over medium heat, stirring occasionally. Meanwhile, beat together the egg yolks, sugar and salt in a medium-large bowl. When the cream mixture is almost at a simmer, gradually pour it into the bowl with the egg yolks, whisking to combine as you do so. Pour the mixture back into the saucepan and heat, stirring almost constantly, on medium-low until the mixture thickens and coats the back of a spoon (or reaches 175-180 degrees, if you have an instant read thermometer), about five minutes. Do not let the mixture overheat or simmer. Quickly pour the custard into a clean bowl (or the previous one, rinsed in hot water) and chill until cold. Serve with whipped cream. Variations: You could easily replace the heavy cream with a combination of cream and milk or half and half. These are very rich, and some milk would lighten them. You could also replace (or augment) the espresso powder with vanilla, almond or even mint extract. You could make mud pie pots de creme by adding 1-3 teaspoons of bourbon along with the espresso. Cointreau, orange rind and/or chipotle powder (in moderation) would also work well.
NO-BAKE DOUBLE CHOCOLATE POTS DE CRèME
An intensely chocolate dessert. Pot de crème is like a very dense chocolate pudding. A friend made this for us when she visited us during a Florida vacation. It was delicious. She was concerned that it might be "too chocolatey," a concept that I was unable to understand. She used Ghirardelli bittersweet chips and Penzey's Dutch-process cocoa. Also she added some instant espresso powder with the cocoa. Heated cream on the stovetop, not the microwave.
Provided by StevenHB
Categories Dessert
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Have ready six 6-oz (180ml) ramekins (3-1/2" wide by 1-2/3" high) or other cups and make room in the fridge. (Small teacups, demitasse- this is not baked).
- Put the heavy cream in a small saucepan (or microwave in a 4-cup heatproof bowl) and heat just until boiling. Once boiling, slide off the heat and whisk in the cocoa powder until smooth. Add the sugar, chopped chocolate, butter, vanilla, and salt and whisk until the chocolate and butter are melted and the mixture is smooth. Set aside to cool until warm and no longer hot.
- Pour the chocolate cream evenly into the ramekins or cups. Depending on what size cups you are using, they will be filled two-thirds to three-quarters of the way. Set aside until cooled to room temperature. Cover the tops- not the custard surface- with plastic and refrigerate until chilled and firm, about 4 hours.
- Make ahead: The crèmes can be prepared and refrigerated for up to 4 days before serving. Finishing Touches: Serve w/slightly sweetened whipped cream, and a few chocolate shavings.
- Mocha: add 1 tsp instant espresso powder along w/cocoa powder. Add 1 Tbsp dark rum or coffee-flavored liquor along with the vanilla.
- Orange- add 2 tsp finely grated orange zest w/the cocoa powder. Add 1 Tbsp orange-flavored liquor along w/the vanilla. Smooth- strain mixture before adding chocolate. Stronger flavor- heat zest & cream, cover & let sit for 15 minutes. Strain if smooth texture is wanted.
Nutrition Facts : Calories 432.8, Fat 45, SaturatedFat 28.1, Cholesterol 149.4, Sodium 52.4, Carbohydrate 7.6, Fiber 0.6, Sugar 4.5, Protein 2.1
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