Best 6 No Bake Pots De Creme Recipes

EASY CHOCOLATE POTS DE CRèME

Steps:

• To the canister of a high speed blender, add the chocolate chips, sugar, salt, and process on high speed until you have fine chocolate dust; set aside.
• To a microwave-safe glass measuring cup, add the heavy cream and heat on high power until just boiling, about 1 1/2 to 2 minutes, but check every 15 seconds or so after 1 minute has passed.
• Pour the cream into the blender and process on high speed until smooth.
• Evenly divide the chocolate mixture between 2 to 4 ramekins (read blog post for my commentary), cover, and place ramekins in the fridge for at least 2 hours, or until set.
• Optionally garnish with whipped cream and/or chocolate shavings before serving.

POTS DE CREME

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.

NO-BAKE POT DE CREME

Steps:

• Heat milk in a small pan over moderate heat until it comes to a boil.
• In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur.
• Run processor or turn on blender to low setting.
• Pour in boiling milk in a slow stream.
• Process or blend 1 minute, until smooth.
• Spoon chocolate into 4 demitasse cups and chill.
• Beat cream until soft peaks form.
• Add sugar and beat to combine.
• Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
• Place cups on saucers and serve with demitasse spoons.
• If you use teacups, this recipe will yield 2 cups, rather than 4.

CHOCOLATE POTS DE CREME

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

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.)

NO BAKE CHOCOLATE PôTS DE CRèME

Steps:

• Place the chocolate in a large bowl and set aside.
• Whisk the egg yolks, sugar, and salt together in a bowl until smooth.
• Bring the cream and milk to a simmer in a medium saucepan over medium heat, stirring occasionally. Remove the pan from the heat and slowly whisk about 1 cup of the cream mixture into the yolks. Slowly whisk the yolks back into the cream mixture.
• Return the pan to low heat and cook, whisking constantly, until the mixture thickens slightly, just enough to coat the back of a spoon with a thin film, and registers 175 to 180 degrees on an instant-read thermometer, 7 to 9 minutes.
• Strain the mixture through a fine-mesh strainer into the bowl with the chocolate and let stand for 2 minutes. Slowly whisk the mixture until thoroughly combined. Stir in the vanilla and then divide evenly among six 6-ounce ramekins.
• Cover with plastic wrap and refrigerate until firm, at least 4 hours.