Best 4 Milk Chocolate Pots De Creme Recipes
Indulge in a symphony of velvety textures and rich chocolate flavors with our delectable Milk Chocolate Pots de Crème. These elegant individual desserts are crafted with a harmonious blend of milk chocolate, cream, and just the right amount of sweetness. Each bite offers a smooth, creamy texture that melts in your mouth, leaving you craving more.
Our collection features two variations of this classic French dessert: the classic Milk Chocolate Pots de Crème and a luscious Salted Caramel Milk Chocolate Pots de Crème. The classic recipe embodies the essence of simplicity, allowing the pure chocolate flavor to shine through. The Salted Caramel variation takes it up a notch with a layer of salted caramel sauce, adding a delightful balance of sweet and salty notes.
Both recipes are meticulously detailed, guiding you through every step of the process. From preparing the chocolate mixture to creating the caramel sauce (for the salted caramel variation), each instruction is explained with precision, ensuring success even for novice bakers.
These Milk Chocolate Pots de Crème are not only a treat for the taste buds but also a feast for the eyes. Presented in individual ramekins, they exude an air of sophistication that is perfect for special occasions or intimate gatherings.
So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones spellbound. Let's dive into the recipes and create these irresistible Milk Chocolate Pots de Crème together!
POTS DE CREME
Provided by Ree Drummond : Food Network
Time 20m
Yield 6 to 10 servings
Number Of Ingredients 7
Steps:
- Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
- Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
CHOCOLATE POTS DE CREME
Provided by Food Network Kitchen
Categories dessert
Time 2h16m
Yield 6 - 8 servings
Number Of Ingredients 7
Steps:
- Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
- Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
CHOCOLATE POTS DE CRèME
At Cafe Tamayo in Saugerties, this rich dessert is topped with whipped cream.
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
- Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)
MILK CHOCOLATE POTS DE CREME
Make these old-fashioned desserts in their traditional pot-shaped cups or in ramekins. The custards, whose name means "pots of cream," are a scrumptious ending to any meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees with a rack in the lower third. Place eight 4-ounce pots de creme pots or ramekins in a medium roasting pan; set aside.
- In a medium saucepan, combine cream, milk, and chocolates over medium heat. Bring almost to a simmer; remove from the heat. Set aside, stirring occasionally, until chocolate is melted.
- In a medium bowl, whisk together egg yolks, sugar, and salt. While whisking, add a little of the hot milk mixture to the egg mixture to combine. Add the remaining milk mixture, and whisk to combine. Whisk in vanilla. Strain through a fine-mesh sieve into a large liquid measure.
- Pour approximately 1/2 cup of the egg mixture into each pots de creme pot. Transfer the roasting pan to the oven. Fill pan with enough boiling water to come halfway up the sides of the pots de creme pots. Bake until the custards are just set in the center, about 35 minutes.
- Remove the roasting pan from oven. Remove the pots de creme pots from the water, and place on a wire rack to cool. When completely cooled, cover, and transfer to refrigerator. Chill for at least 4 hours and up to overnight. Serve with a dollop of whipped cream, if desired.
Tips and Tricks for Making Perfect Pots de Crème:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the final result, so be sure to use the best you can find. This includes using real milk chocolate, not chocolate chips or cocoa powder. - Don't overcook the custard: The custard should be cooked until it is just set, but not overcooked, or it will be firm and rubbery. You can check the doneness of the custard by inserting a toothpick into the center; it should come out clean. - Let the pots de crème cool slowly: Once the pots de crème are baked, let them cool slowly at room temperature for about an hour before transferring them to the refrigerator. This will help prevent them from cracking. - Chill the pots de crème for at least 4 hours, or overnight: The pots de crème need to be chilled for at least 4 hours, or overnight, before serving. This will allow them to set properly and develop their full flavor. - Serve the pots de crème with your favorite toppings: Once the pots de crème are chilled, they can be served with a variety of toppings, such as whipped cream, fruit, or chocolate shavings.Conclusion:
Pots de crème are a delicious and elegant dessert that can be enjoyed by people of all ages. They are relatively easy to make, but there are a few tips and tricks that you can follow to ensure that they turn out perfect every time. With a little practice, you'll be able to make pots de crème that are sure to impress your friends and family.
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