EASY WHITE CHOCOLATE POTS DE CRèME
A deliciously rich and creamy no-bake white chocolate pudding that is so easy to throw together, and only requires 5 simple ingredients!
Provided by Marsha Cook
Categories No-Bake Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Add the white chocolate to a large heat-proof bowl, and set aside.
- Add the cream, sugar, salt, and vanilla to a microwave-safe bowl or jug, and heat on high for 30 seconds (800W). Stir to combine the sugar into the cream, then heat for a further 30 seconds.
- Pour the cream over the chocolate, and leave to stand for 1 minute. Whisk together until melted and smooth. If there are still some chocolate lumps left, heat for 30 seconds, then whisk again. The mixture should be slightly thick and silky smooth.
- Evenly divide the pudding between three 4-oz ramekins, cover, and refrigerate for at least 1 hour until set.
- Garnish with whipped cream and/or chocolate shavings before serving.
Nutrition Facts : Calories 628 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 40 grams fat, Fiber 0 grams fiber, Protein 6 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1 serving, Sodium 166 grams sodium, Sugar 64 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
CHOCOLATE POTS DE CREME
Provided by Food Network Kitchen
Categories dessert
Time 2h16m
Yield 6 - 8 servings
Number Of Ingredients 7
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.
CHOCOLATE POTS DE CREME
We served this chocolate Pots de Creme with hazelnut cookies, but store-bought biscotti or other crisp cookies would be equally appropriate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Bring half-and-half just to a simmer in a small saucepan. Remove from heat; add chocolate and sugar. Let stand 5 minutes.
- In a large bowl, stir together yolks, vanilla, cocoa, salt, and liqueur if desired. With a fork, stir chocolate mixture until smooth, then gradually stir into yolk mixture. Pour through a fine sieve into a glass measuring cup.
- Place 4 custard cups or ramekins (3 to 4 ounces each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.
- Bake until custards are almost set in centers, about 30 minutes (custards will firm as they cool). Carefully remove cups from hot-water bath; let cool slightly.
- Cover with plastic wrap; refrigerate. Just before serving, dollop with whipped cream, if desired.
WHITE CHOCOLATE POT DE CREME
Aside from Creme Brulee, and Cheesecake of Any flavor. Pot de Creme is my favorite dessert....EVER. So after learning a pretty basic, and quite adaptable recipe last year in Culinary Class. I experimented a little. And with being a White Chocoholic, This seemed perfect....And it was. If you never had Pot de Creme, Think of it...
Provided by Anthony Nicometi Jr
Categories Other Desserts
Time 45m
Number Of Ingredients 6
Steps:
- 1. In a mixing bowl, add egg yolks and sugar, and beat until light in color and at a ribbon stage.
- 2. In a sauce pot, add the Milk and Heavy cream, stir to combine and heat WITHOUT bringing to a boil.
- 3. Temper the hot milk into the egg mixture, by adding a little at a time, until you've added about half. Once half is tempered. Add the rest, and stir to combine.
- 4. Melt your white chocolate in the microwave at 20 second intervals. until all the way melted
- 5. Return the mix back to the sauce pot on a medium - low heat, cook and stir constantly for 5 -7 mins. again DO NOT BOIL.
- 6. Once 5 mins is over, add your melted chocolate and Vanilla extract and stir to combine thoroughly.
- 7. Poor into your Ramekins, tap the ramekins on a flat surface to remove any air bubbles. And refrigerate for at LEAST 4 hours
- 8. Remove and enjoy! Responsibly...Seriously...You will want all 4 to yourself. RESIST! ;)
LEMON AND WHITE CHOCOLATE POTS DE CREME
Provided by Giada De Laurentiis
Categories dessert
Time 4h6m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 300 degrees F.
- Put the white chocolate in a medium bowl. Set aside. In a small saucepan, over low heat, add the cream and milk and heat until hot but not boiling. Pour the cream mixture over the chocolate and stir until smooth. In another medium bowl, whisk the egg yolks, sugar, lemon zest, and salt together until smooth. Slowly whisk the cream mixture into the egg mixture until smooth. Ladle the custard into 4 (4-ounce) ramekins or custard cups. Arrange the ramekins in an 8 by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the ramekins. Bake for 30 minutes until the custard is almost set and still slightly soft in the center (custard will set as it cools). Let the ramekins cool for 30 minutes in the baking dish. Remove the ramekins from the water and refrigerate for 3 hours or up to 1 day.
- Garnish with fresh raspberries and serve.
CHOCOLATE POTS DE CRèME WITH WHITE CHOCOLATE WHIPPED CREAM
Categories Chocolate Dairy Egg Dessert Bake Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Position rack in center of oven and preheat to 325°F. Arrange six 3/4-cup custard cups or souffle dishes in roasting pan. Combine whipping cream, chopped semisweet chocolate and instant espresso powder in heavy medium saucepan. Bring almost to simmer over medium heat, whisking until chocolate melts and mixture is smooth. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture.
- Divide custard equally among cups. Pour enough hot water into pan to come halfway up sides of cups. Bake custards until just set around edges but still soft in center, about 25 minutes. Remove cups from water. Refrigerate uncovered until cold, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Spoon White Chocolate Whipped Cream atop custards and serve.
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- Heat the cream in a small saucepan over medium heat just until it begins to simmer. Remove the pan from the heat and add the chocolate, the vanilla pod (cut in half to fit if necessary), and the vanilla seeds. Let steep for at least 10 minutes.
- Remove the vanilla bean (set it aside for another use or discard it), and whisk the cream mixture to blend it well.
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- Slowly whisk the cream mixture into the egg yolks. Whisk continuously until combined. Strain the mixture through a fine-mesh sieve into another bowl. Divide the mixture equally among six 1/2-cup ramekins.
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