Smores Pot De Crème Recipes

EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME

Steps:

• Preheat oven to 300 degrees. In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.
• In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.
• Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.
• Bake until edges are lightly set (lifting foil to check) but center is still jiggly - it will set as it cools - 30 to 35 minutes. Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving with crème fraîche or whipped cream.

EASY POTS DE CREME

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.

S'MORES POT DE CRèME

Steps:

• Preheat oven to 350 degrees. Place the cream, half-and-half and sugar in a medium saucepan, and warm over medium heat. Do not let the mixture boil.
• Melt the chocolate slowly over warm water in a double boiler.
• In a large bowl, beat the egg yolks lightly. Slowly whisk in the cream mixture. Add the warm chocolate and Cognac, stirring well. Strain the mixture through a fine sieve.
• Fill 6 four-ounce ramekins with the mixture, and place them in a baking dish. Pour in enough hot water to come halfway up the sides of the ramekins. Cover tightly with foil, and bake for 30 minutes until the custards are just set. Remove the ramekins from the water bath and allow to cool.
• Sprinkle the tops of the custards with the graham cracker crumbs. Toast the marshmallows under the broiler for a few seconds and place in the center of each ramekin.