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Pots de Crème
Easy and luxuriously creamy pots de creme recipe with less 15 minutes hands on time and just 5 ingredients
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
6
Author:
Julie Blanner
Ingredients
2
cups
heavy cream
½
cup
semi-sweet chocolate chips
4
egg yolks
3
tablespoons
white granulated sugar
Instructions
Preheat oven to 300°F.
In a saucepan over medium heat, bring cream to a boil. Reduce to low and whisk in chocolate until smooth. Remove from heat.
In a large mixing bowl or stand mixer, whisk yolks and sugar for 2 minutes until light and fluffy.
Add 2-3 tablespoons of hot mixture to yolks to temper. Gradually incorporate chocolate mixture into yolks.
Fill a roasting pan or baking dish half full with hot water. Add 6 ½ cup ramekins to dish. Add chocolate mixture to ramekins.
Cover with aluminum foil and poke fork holes.
Bake 30 minutes, until set but still jiggly.
Transfer to wire rack to cool completely. Cover and refrigerate 3+ hours.
Garnish with whipped cream, sweetened crème fraîche or berries.
Notes
Tips
Add a little chocolate cream mixture to the yolk mixture to temper to prevent yolks from curdling.
Bring to room temperature before chilling.
How to Store
Bring to room temperature, cover with plastic wrap or place in an airtight container and store up to 2 days refrigerated.
Nutrition
Calories:
366
kcal
|
Carbohydrates:
17
g
|
Protein:
5
g
|
Fat:
32
g
|
Saturated Fat:
19
g
|
Cholesterol:
215
mg
|
Sodium:
39
mg
|
Potassium:
170
mg
|
Fiber:
1
g
|
Sugar:
13
g
|
Vitamin A:
1081
IU
|
Vitamin C:
1
mg
|
Calcium:
86
mg
|
Iron:
1
mg