Miss me? I've been away too long. I've brought chocolates.

[Glassunion]

Last edited Sat Sep 12, 2015, 03:53 PM - Edit history (1)

A chocolate discussion started in GD, so I thought I'd share one of my mom's recipes.

Pot de Crème (Pot of Cream)

Ingredients:
10 oz of Milk Chocolate
3oz of Bittersweet Chocolate
1 Cup of Milk
1 Cup of Heavy Cream (hell yeah!)
1/4 Cup of Sugar
6 Egg Yolks (5 if you have large eggs)
Crème Fraîche

The Process:
Finely chop up both chocolates. Put a bit aside for garnish.
In a glass (heatproof) bowl, mix the two chocolates together.

Bring the milk, heavy cream and sugar to a boil, whisking it until the sugar is dissolved. I use a saucepan for this.

In another heatproof bowl, whisk up the egg yolks. Slowly temper in 1/2 of the hot cream/milk mixture. Whisk the egg and cream mix into a new saucepan and cook over medium heat. I use a wooden spoon to stir that until until the custard just coats the back of the spoon. This takes about 4 or 5 minutes.

Then pour the custard over the chocolate and let stand for 2 minutes, then stir it until it is smooth.

Then put all of the ingredients into a blender and puree it until it is smooth.

Pour the mixture into either ramekins, or my preference, small cappuccino mugs, and put them in the fridge for about 2 hours minimum (this is the hardest part).

Let them stand at room temperature for about 20 minutes before serving. Garnish with crème fraîche and reserved chocolate shavings...

[elleng]

1. MON DIEU!!!

[trof]

7. Sacre' bleu!

[elleng]

9. That too,

and reading this thread has caused SERIOUS diet issues!!!

[eridani]

13. Just reading this is going to mean an extra 10 units of insulin for me n/t

[justhanginon]

2. Thanks for the reminder. I haven't made Pots de Creme in a while.

Good excuse to have company, i'll put that on my shopping list.

I usually use a little darker chocolate 60 to 70 percent range for the more intense flavor. I top mine with a little dollop of lightly sweetened whipped cream. I serve mine in demi tasse cups and it does make a really delicious and beautiful dessert.

[Glassunion]

3. I'm thinking of making them tonight

I prefer the sweetness of the milk chocolate to be cut by the acidity of the crème fraîche, but I see where your coming from by cutting the bitterness of your darker chocolate by sweetening it up with the whipped cream (tell me yours is homemade).

Another option is to go with a lighter chocolate in the 50% range, and brulee a large marshmallow on the top.

[justhanginon]

4. Always homemade. I usually hand whip at the table just before serving

to add a little show biz to the presentation. Obviously casual dinners. ) Homemade lightly sweet butter cookies served alongside. Sometime I make sandwiches out of the cookies with a raspberry jam filling. Raspberries and chocolate seem to marry well.

Never thought of the marshmallow topping. I will have to give that a try. Thanks. As a bonus, leftover marshmallows will make great Rice Krispy squares with those little bitty M&Ms in them.

Jeez, why is it so hard to lose weight?

[Glassunion]

6. I stopped drinking beer... Mostly.

And the pounds are falling off.

Alton Brown has an excellent recipe for marshmallows.

[trof]

8. Really? MARSHMALLOWS?

Home made?
Jeez.
Why bother?

[Glassunion]

10. Flavor

Lots more flavor than store bought.

[justhanginon]

14. Why bother? There are varying degrees of cooking dementia.

I know sometimes i'll find myself deep in a recipe and wonder if I have lost my mind. I'll start out with some store bought ingredients as part of the recipe and then think, well, if I just made this part from scratch it would taste a little better. And so on and on. A twenty minute prep is now about an hour. The kitchen is now a frickin' disaster but it's enjoyable if you like to cook and cheaper than polo ponies or many other pastimes.

[trof]

11. I love Brown's over-engineering of the deep fried turkey.

Classic.

[Glassunion]

12. Good eats = Julia Child + Mr. Wizard + Monty Python

[greatauntoftriplets]

5. Good to see you back here!

Especially since you're bringing chocolate.

[northoftheborder]

15. This sounds really delicious!!

Pardon my back woods ignorance, but do you drink this, or eat with a spoon?? (I admit I didn't know how to pronounce "Bon Appetit" till in my thirties!) I love this cooking and baking group; it has down-home cooking ideas as well as more sophisticated recipes! Reflects the diversity of this group, which is wonderful.

[Glassunion]

16. It's eaten with a spoon. It's basically a chocolate custard.

Generic Google Image:

[MrMickeysMom]

19. Awwww… damn!

Now, I want to make this!

Thanks, and good to see you Glassunion!

[dem in texas]

17. Used to own a pots de creme set

Dainty little white cups with gold rims with matching lids that had an opening to hold a little white china spoon The little cups sat on little gold rimmed saucers. I bought the set at a thrift store, didn't know what it was, but knew it was neat. I kept it around and admired it as it gathered dust. Never made the pots de creme recipe. I sold the set on Ebay for a ridiculous price.

[Glassunion]

18. That's the beauty of the recipe.

It is a delicate little treat that you can serve in coffee mugs if you choose. It's the taste of decadence without the pomp.