2 cups Heavy Cream
6 Egg Yolks
1 cup Granulated Sugar
1 cup Semi-Sweet Chocolate nibs
1 Tbsp Vanilla Extract
Water for cooking
Whipped Cream for topping
- Preheat Oven to 325°F
- In a large bowl beat the Egg Yolks with 1 cup of Heavy Cream, Vanilla, and Sugar.
- In a double boiler, melt the Chocolate and other 1/2 cup of Cream.
- Slowly add the Chocolate Mixture to the Egg Yolks and mix well. Do not add all the Chocolate at once, or it may cook the Eggs!
- Divide the Mixture into 6 Ramekins or similar oven-proof dishes. Traditionally, you could use Espresso Cups.
- Place the filled Ramekins into a baking dish, and fill the dish with water so that the water comes up about 1 inch around the Ramekins. If you have a baking dish that has a lid, use that. Otherwise, you will need to cover the baking dish with Aluminum Foil.
- Bake for 25-30 minutes, until the custard begins to set, but is still jiggly.
- Remove and cool, then chill until you serve (at least 1/2 an hour).
- Garnish with a dollop of Whipped Cream
Makes 6 Ramekin-sized servings, or 8-10 Espresso-sized servings.
NOTES: So I fell in love with this dish when I happened upon it at a French restaurant called Singe Vert in New York. I asked my chef mentor Philippe Fallait about the dish, and he said it was not as hard as people think but also very rich and that I did not want to know how many egg yolks went into it. Well after much trepidation, I finally built up the nerve to look into this dish–and this year I finally made my recipe and executed it. It was a hit with my closest friends (who are very particular and honest)–I was very excited.
So Pot de Creme is not a custard, not a pudding, and not a mousse, but is very similar to all of those. It is creamy and silky smooth, and very rich.