CHOCOLATE PISTACHIO POTS DE CREME
Steps:
- 1. Heat the oven to 325 degrees. Spread the pistachios on a baking sheet and toast 5 minutes. Let the pistachios cool, and then transfer to a food processor, with the confectioners' sugar and salt. Process until it has the consistency of damp sand, about 5 minutes. 2. In a medium saucepan, combine the milk, cream and 3/4 cup of the pistachio mixture (reserve the rest for garnish). Simmer 5 minutes; remove from heat, cover and let stand 20 minutes. Return the pot to the heat and return to a simmer. 3. Place the chocolate in a large bowl. Strain the pistachio cream through a fine-mesh sieve over the chocolate; press down on the pistachio solids with a rubber spatula to extract as much flavor as possible. Whisk until the chocolate melts and the mixture is smooth. 4. In a large bowl, whisk together the yolks, granulated sugar and a pinch of salt. Whisking constantly, pour in the hot chocolate mixture until combined. Divide the mixture among six 6-ounce ramekins. Transfer ramekins to a baking dish that fits them snugly. Fill the dish with hot water halfway up the sides of the ramekins. Cover with foil and prick foil with a fork. Bake until the pots de crème are set but jiggle slightly when nudged, 35 to 45 minutes. 5. Cool to room temperature, then cover with plastic wrap and chill until firm. Serve topped with whipped cream and a sprinkling of the reserved pistachios.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mihiret Kebede
[email protected]I can't wait to try this recipe! It looks so delicious.
Md Shafin Islam
[email protected]These are the perfect dessert for a romantic dinner. They're elegant and sophisticated, but still easy to make.
Lilian Nnaka
[email protected]I made these for my friend's birthday and she loved them! She said they were the best pots de creme she's ever had.
Omen Midnight
[email protected]I'm vegan, so I used almond milk and vegan chocolate chips. It was still delicious!
Md Provath
[email protected]I'm allergic to pistachios, so I substituted chopped walnuts. It turned out great!
destiny and dad zmuda
[email protected]This recipe is way too complicated. I don't have the time or patience for this.
Musa Raihanat
[email protected]I followed the recipe exactly, but my pots de creme turned out grainy. I'm not sure what went wrong.
Najibullah
[email protected]Meh.
Jade Futrell
[email protected]I thought this recipe was just okay. The flavor was good, but the texture was a little too firm for my liking.
Clarence Magobiane
[email protected]These are absolutely delicious! I will definitely be making them again.
Nika Kuznetsova
[email protected]I've tried a few different pots de creme recipes, but this one is my favorite. It's the perfect balance of chocolate and pistachio.
Hasan LAhmed
[email protected]These are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and just pop them in the fridge until I'm ready to serve.
Bikila Lamessa
[email protected]I'm not a big fan of pistachio, but I loved these pots de creme. The chocolate flavor is dominant, and the pistachio just adds a subtle nutty flavor.
Bhesraj Bohara
[email protected]I made these for a dinner party and they were a huge hit. Everyone raved about them.
Alejandro MonteTres
[email protected]This is a great recipe for a special occasion dessert. It's elegant and impressive, but not too difficult to make.
Ruki Mohammed
[email protected]I've never made pots de creme before, but this recipe was easy to follow and turned out perfectly. I used dark chocolate and chopped pistachios, and it was divine.
Nazyia Givens
[email protected]OMG! This chocolate pistachio pots de creme is heavenly! The texture is velvety smooth and the flavor is rich and decadent. I love the combination of chocolate and pistachio.