March 23, 2012

Chocolate Pots de Creme

Spring is here!  I think the weather has finally made up its mind after several false starts, though every year it seems spring lasts for a week before blinkyoumissedit, the relentless heat and humidity of summer is upon the city.  So celebrate the end of the cold season with these chocolate pots de creme!  Just don't accidentally add more hot water to them than the recipe calls for.  At least, that's what I think I did.  Mine never gelled after a night in the fridge and was more chocolate sauce than anything, although the top quarter inch did firm up a bit after I stuck them under the broiler to caramelize the sugar.  They were still divine--you can't ruin anything with the addition of heavy cream!

Chocolate Pots de Creme
Caryn Stabinsky via Tasting Table

1 cup heavy cream
1/2 cup granulated sugar, divided
1/2 vanilla bean pod, split and scraped
3 large egg yolks
1 cup coarsely chopped semisweet chocolate
1/4 cup hot water or coffee
pinch kosher salt

Combine cream, 1/4 cup of sugar, and the vanilla bean pod and seeds in a medium saucepan over medium heat and bring to a rapid boil.

Meanwhile, whisk the egg yolks in a medium bowl.  When the cream mixture has come to a boil, remove the vanilla bean pod and slowly pour a small amount into the yolks whilst whisking.  Keep whisking and adding cream in small increments to temper the yolks so you don't end up with cooked bits of eggs.  Once everything has been mixed in, add in the chocolate, water, and salt and whisk until smooth.

Pour mixture into four 4-ounce ramekins and refrigerate overnight.  This is the hard part!  To serve, sprinkle each one with the remaining sugar and caramelize either with a torch or broiler set on high.

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