Pots de Creme

 Decadence to remember

This is one of those show stopper desserts that people will be talking about for sometime to come.  The highest compliment I was paid for this silky decadent dessert was "I don't normally like dessert but this is too good to not finish."  These delightful pots de creme have a texture between pillowy mousse and a more traditional custard thickened with corn starch.

Its not a difficult recipe, just a little time consuming.  Attention to detail is everything.  

Select good quality, high cacao content semisweet to bittersweet chocolate bars for maximum flavor and the right texture.  The chips we love in cookies have a lot of emulsifiers and preservatives that can mess with the melting properties needed for the final silky result.  I usually use Valrhona chocolate but its difficult to fine here in SE Texas.  A good substitute was the Ghirardelli 70% Cacao baking bars found at the local H*E*B.

Ingredients and Formulation:

• 1 1/3 c whole milk
• 1 c heavy cream
• 4 t Triple sec
• 1 T Vanilla extract
• 2 t orange zest
• pinch of salt
• 8 oz 65-70% cacao baking chocolate, chopped
• 8 egg yolks
• 6 T Sugar
• whipped cream
• raspberries

Preheat oven to 350F

gather 6, 10oz ramikens

In a heavy bottom non-reactive sauce pan combine milk, heavy cream, triple sec, zest, vanilla extract and salt.  Bring to boil and remove from heat.  Add chopped chocolate and whisk until melted into the milk mixture and you have a smooth homogenous mixture.

In stand mixer add egg yolks and sugar.  On medium high heat beat until light lemon color with the mixture doubled in size. This should take about 5 minutes. It should fall in ribbons from the beater.

Add chocolate mixture 1T at a time with mixer on medium low speed until half of it is incorporated into the egg mixture and it is tempured.  With mixer still running pour in the remaining chocolate and stir until chocolate is completely incoroparted into the egg and no streakes remain.

Divide chocolate mixture between the 6 ramikens.  In a large pan with a rack add the ramikens.  Carefully pour hot water into the roasting pan.  Water should come up about 1/2 way up the sides of the ramekins.  Do not get water in the ramekins.  Cover with foil and put in the preheated oven.

Bake 45-55 minutes until just set.  To test stick a toothpick into the center of a ramiken.  If liquid give it another 5 minutes until just set with a little wobble in the center.

Remove from oven and place ramekins on a kitchen towel. Cool to room temp.  Once cooled cover each with cling film and chill 4-6 hours.

Serve with a dollop of whipped cream and a few raspberries.

Tips and Tricks...

Don't be timid with the egg yolks.  They really need to be beaten until double in size and the yolk sugar mixtures fall from the blade in a ribbon.  This incorporates air that is important to the texture of the final product.

A large roasting pan with a rack is perfect for the waterbath to cook these pots de creme.  The water bath aka Bain Marie is used to ensure gentle even baking.

The easiest way to remove the hot ramekins from the water bath is with a canning jar tool.  Easily lifts them from the water without risk of dipping your oven mit into the scalding water.

Cooling the pots de creme to room temp before putting in the refrigerator with the cling film ensures no moisture collects and mars the final product.  Don't skip this step.

Wrapping each ramiken in cling film ensures they don't get a crusty top while chilling.  Also helps them not absorb flavors odors form other foods like from say your kim chi in the corner.