Chocolate Pots De Creme

Hey there! Yes, I know I've been away, but as usual, life's dramas keep catching up with me, a bit too often, I must say. It was national chocolate day yesterday, and putting my own procrastinating touch to the holiday, here I am, with the perfect way to celebrate the day. I've seen sinful looking pots de creme around, and I've always wanted to make them, and the fact that they are super simple to make is a major plus!


The batter came together in less than 10 minutes, and then they were baked for about half an hour. So there really shouldn't be much to stop you from making these. They are sinfully rich, pure comfort food, something that you can just attack with a spoon while curling up with your favorite movie. And surprise, surprise, they aren't fattening. Comparitively :P I saw these on the wonderful Katrina's culinary teacher Paige's fabulous blog, and hearing both of them endorse it, I was hooked. One spoon, and you immediately ask yourself, is this true, is it really that good? And before you know it, you've gobbled the entire thing. Or maybe that's just me :P





Chocolate Pots de Creme
Adapted from A Cooking Life

Yield : 6 ramekins [these are really rich, so you don't want to serve too big portions]


3/4 cup whole milk
3/4 cup cream
1/4 cup sugar
4 oz chocolate [atleast 60% cacao]
4 large egg yolks
1 vanilla bean / 2 tsp vanilla extract


Instructions - 

1. Preheat oven to 140 C [300 F].
2. Coarsely chop the chocolate into small pieces and set in a large bowl.
3. Over medium heat, bring the milk, cream and sugar to a boil. Make sure the sugar has melted. Add it to the chopped chocolate, let sit for a few minutes, and mix until it becomes a homogenous mixture.
4. Lightly whisk the egg yolks. You may temper them if you want, but the chocolate will have bought the heat down enough. Slowly add the yolks to the chocolate mixture, mixing constantly. Scrape in the vanilla bean/extract.
5. Pour into ramekins that are set on a large baking dish. Fill this dish with warm water atleast halfway up the ramekins, cover loosely with foil, and bake for 30-35 minutes. If you jiggle the ramekins, the edges should be mostly set, while the center should still be trembling. Err on the side of underbaked, because a little too much, and the glorious texture will be ruined. Cool to room temperature, then refrigerate for atleast 2 hours, which will help them set up perfectly.
6. Serve chilled, with a dollop of whipped cream if desired.
7. Come back and thank me for changing your life :) <3