Now, doesn't that sound fancy? For one of our recent Cook Book Club get-togethers, I chose this dessert and I am super-glad that I did. It took me back to my college days, to a delightful restaurant that Kyle and I enjoyed going to in downtown Lafayette. Typically, I would choose their bread pudding for dessert, but one day, decided to order their trio of dessert spoons (basically, a large spoonful--a perfect size after such an indulgent meal--of three of their selected dessert options). Included in this listing, was pots de creme. I had never heard of this dessert (and honestly, wasn't super-sure how to even pronounce it to the server) but decided to give it a try. Let's just say, that it has since been a favorite. So, when I saw it in the Betty Crocker International Cookbook from 1980 that our group was using for September, I thought 'perfect!". While the name may sound fancy, it is super-easy to make, so if you are looking for a fun, individualized dessert to try, give this one a whirl!
Ingredients
- 1.5 c half-and-half
- 6 ounces of semisweet chocolate chips
- 3 eggs
- 1/3 c sugar
- 1/8 tsp salt
- Garnish: 1 c heavy whipping cream and 2 TBSP sugar (optional: ~1 tsp vanilla extract)
Directions
- Bring a saucepan of water to a boil and pre-heat oven to 350F.
- In a separate saucepan, heat the half-and-half and chocolate chips over low-medium heat, stirring often and until the mixture is smooth. Allow to cool slightly.
- In a small bowl, beat the eggs, sugar, and salt. While whisking, gradually pour this into the chocolate mixture until incorporated.
- Fill 6 to 7 ovenproof ramekins (each about 6 ounces in size) with the mixture.
- Place the filled ramekins into a baking dish. Then, carefully pour/ladle the boiling water into the pan around (not in) the ramekins and filling to within about a half-inch of the top of the ramekins.
- Bake for about 20 to 25 minutes or until set.
- With care, remove the cups from the pan and allow to cool for about 15 minutes on a cooling rack. Then, cover with plastic wrap and refrigerate for at least 4 hours (note: these can be made up to 24 hours in advance of your dinner party).
- To make the whipped cream, add the cream, sugar, and vanilla extract (if using) to the bowl of a Kitchen-Aid style mixer (or use a bowl and a hand mixer). Beat on high until stiff peaks form. Use this to garnish the chilled pots de creme and enjoy!
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