This wonderfully silky, cream custard dessert are bursting with rich dark chocolate flavor. The French,Pots De Creme translates to, “Pot of Cream.” This is an elegant and fairly easy dessert for dinner parties. Each guest has their own served in little cups or dishes. This dessert is perfect for the end of any dinner. Its like eating a dark chocolate truffle only in a dish!
1 3/4 cups whole milk
1/2 cup heavy cream
1/2 cup sugar
1/2 vanilla bean, spilt and scraped
4 ounces 72% dark chocolate, finely chopped
2 large eggs
2 large egg yolks
pinch of Murray River Salt or sea salt
1/2 cup heavy cream
2 teaspoons sugar
1. Preheat the oven to 325 degrees F. Place 4-ounce ramekins or pots with lids in a baking pan.
2. Combine the milk, cream, sugar, and vanilla bean and seeds in a medium saucepan and bring to a simmer over medium heat. Remove from the heat and add the chocolate. Cover with plastic and let steep for 15 minutes. Stir the mixture until the chocolate has melted and is evenly mixed into the cream.
3. Beat together the eggs, egg yolks, and salt in a medium bowl. Return the milk mixture to the heat and bring back to a simmer. Remove from heat, and making sure the mixture is not boiling, whisk 1/2 cup of the mixture into the eggs. Whisk the egg mixture back into the pot, adding every last bit with your rubber spatula. Whisk well, the strain through a fine strainer into a bowl.
4. Fill each ramekin or pot just below the rim with the mixture. Fill the baking pan with enough hot water to measure two-thirds of the way up the sides of the ramekins. Cover the little cups with their lids, (If they do not have lids, then cover with aluminum foil.)
5. Bake for 45 minutes, until the custards are just set. They should jiggle slightly. Remove from the oven and allow to cool. Refrigerate for at least 2 hours before serving. They will keep for 2-3 days in the refrigerator.
6. To make the whipped cream, combine the cream and the sugar in a bowl and whisk to soft peaks. Refrigerate until ready to use.
::(Thank you to “New Classic Family Dinners” By: Mark Peel)::