Double Deck Pot De Crème Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEF STUART'S TRADITIONAL POT DE CREME



Chef Stuart's Traditional Pot De Creme image

Provided by Stuart O'Keeffe

Categories     dessert

Time 50m

Yield 12 servings

Number Of Ingredients 7

13 ounces good quality bittersweet chocolate drops
3 cups heavy cream
1 1/2 cups whole milk
3 teaspoons instant espresso powder or your favorite extract, optional
12 egg yolks
5 tablespoons sugar
Creme fraiche, for garnish

Steps:

  • Preheat the oven to 300 degrees F.
  • Put the chocolate in large bowl and set aside. Bring the cream and milk, just to a boil, in a large saucepan over medium-low heat. Pour the mixture over the chocolate and cover with plastic wrap. Let sit for 10 minutes. Meanwhile, whisk the espresso powder or extract, the egg yolks and sugar in a medium bowl until well combined. Remove the plastic wrap, and stir the chocolate and milk mixture with a spatula until well combined. The mixture should not be grainy.
  • Whisk the egg mixture slowly into the chocolate until incorporated. Arrange 12 ramekins in a large, deep baking dish filled halfway with water. Pour the chocolate mixture evenly into the ramekins. Put the baking dish in the oven and bake for 30 minutes. Remove from the oven, carefully take the ramekins from the water bath and let cool. Put a teaspoon of creme fraiche on each portion and serve immediately.

EASY POTS DE CREME



Easy Pots de Creme image

A simplified version of pots de creme that is irresistible and takes no time to make!

Provided by Sarah James

Categories     World Cuisine Recipes     European     French

Time 3h30m

Yield 8

Number Of Ingredients 8

5 egg yolks
5 tablespoons white sugar
¼ teaspoon salt
¾ cup heavy cream
½ cup half-and-half
10 ounces bittersweet chocolate, finely chopped
1 tablespoon vanilla extract
1 cup very strong, very hot coffee

Steps:

  • Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
  • Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.6 g, Cholesterol 165.7 mg, Fat 24.5 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 14.5 g, Sodium 94.9 mg, Sugar 23.9 g

NO-BAKE DOUBLE CHOCOLATE POTS DE CRèME



No-Bake Double Chocolate Pots De Crème image

An intensely chocolate dessert. Pot de crème is like a very dense chocolate pudding. A friend made this for us when she visited us during a Florida vacation. It was delicious. She was concerned that it might be "too chocolatey," a concept that I was unable to understand. She used Ghirardelli bittersweet chips and Penzey's Dutch-process cocoa. Also she added some instant espresso powder with the cocoa. Heated cream on the stovetop, not the microwave.

Provided by StevenHB

Categories     Dessert

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups heavy cream
2 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder, sift if lumpy. Preferably Dutch-processed
1 1/2 teaspoons pure vanilla extract
8 ounces bittersweet chocolate, finely chopped
8 tablespoons unsalted butter, cut into 6 pieces
1 pinch table salt

Steps:

  • Have ready six 6-oz (180ml) ramekins (3-1/2" wide by 1-2/3" high) or other cups and make room in the fridge. (Small teacups, demitasse- this is not baked).
  • Put the heavy cream in a small saucepan (or microwave in a 4-cup heatproof bowl) and heat just until boiling. Once boiling, slide off the heat and whisk in the cocoa powder until smooth. Add the sugar, chopped chocolate, butter, vanilla, and salt and whisk until the chocolate and butter are melted and the mixture is smooth. Set aside to cool until warm and no longer hot.
  • Pour the chocolate cream evenly into the ramekins or cups. Depending on what size cups you are using, they will be filled two-thirds to three-quarters of the way. Set aside until cooled to room temperature. Cover the tops- not the custard surface- with plastic and refrigerate until chilled and firm, about 4 hours.
  • Make ahead: The crèmes can be prepared and refrigerated for up to 4 days before serving. Finishing Touches: Serve w/slightly sweetened whipped cream, and a few chocolate shavings.
  • Mocha: add 1 tsp instant espresso powder along w/cocoa powder. Add 1 Tbsp dark rum or coffee-flavored liquor along with the vanilla.
  • Orange- add 2 tsp finely grated orange zest w/the cocoa powder. Add 1 Tbsp orange-flavored liquor along w/the vanilla. Smooth- strain mixture before adding chocolate. Stronger flavor- heat zest & cream, cover & let sit for 15 minutes. Strain if smooth texture is wanted.

Nutrition Facts : Calories 432.8, Fat 45, SaturatedFat 28.1, Cholesterol 149.4, Sodium 52.4, Carbohydrate 7.6, Fiber 0.6, Sugar 4.5, Protein 2.1

CHOCOLATE POTS DE CRèME



Chocolate Pots de Crème image

At Cafe Tamayo in Saugerties, this rich dessert is topped with whipped cream.

Yield Makes 6 servings

Number Of Ingredients 5

2 cups whipping cream
1/2 cup whole milk
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large egg yolks
1/3 cup sugar

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.)

More about "double deck pot de crème recipes"

EASY CHOCOLATE POTS DE CREME {FOR TWO!} - ANNIE'S NOMS
Jan 31, 2017 These rich and creamy Chocolate Pots de Creme are super easy to make and the perfect decadent dessert for you and a loved one! ... You …
From anniesnoms.com
  • Place egg yolks, sugar, vanilla extract, salt, milk and cream into a medium sized saucepan and whisk briefly to combine.
  • Once the mixture is gently bubbling away, turn the heat down to low and stir gently until the mixture is thickened enough to coat the back of a spoon.


CHEF THOMAS KELLER’S POTS DE CRèME RECIPE - 2024 - MASTERCLASS
Sep 21, 2024 1. Use a vegetable peeler to shave dark chocolate into a bowl and set it aside to use as garnish. 2. Bring the milk and heavy cream to a small simmer in a medium saucepot …
From masterclass.com


QUICK POTS DE CRèME RECIPE - KING ARTHUR BAKING
Divide into 6 individual serving cups. Cover with plastic wrap and refrigerate until firm, at least 2 hours. Serve with whipped cream, if desired.
From kingarthurbaking.com


POT DE CRèME - MATT ADLARD
Oct 12, 2023 Think of a pot de crème like a fancy chocolate mousse minus the air bubbles. The texture is incredible – so smooth and creamy. They are perfect with a little vanilla whipped cream on the side, and a drizzle of salted caramel …
From mattadlard.com


POTS DE CREME - THE PIONEER WOMAN
May 19, 2008 12 oz. weight Semi-Sweet Chocolate Chips; 4 whole Eggs, Room Temperature; 2 tsp. Vanilla Extract (or Cognac, Grand Marnier, Etc.); 1 pinch Salt; 8 oz. fluid Strong Hot Coffee
From thepioneerwoman.com


CHOCOLATE POTS DE CRèME FOR TWO | AMERICA'S TEST KITCHEN RECIPE
FOR THE POTS DE CRÈME: Place chocolate and vanilla in small bowl and set fine-mesh strainer over bowl; set aside. Whisk sugar, egg yolk, and salt in small saucepan until smooth …
From americastestkitchen.com


POTS DE CRèME - GIRL VERSUS DOUGH
Jul 5, 2023 Pots de crème boast a velvety-smooth texture that is both delicate and luscious. With each spoonful, you will experience a rich, custard-like consistency that melts on your tongue. The flavor profile can be customized to …
From girlversusdough.com


DOUBLE VANILLA POTS DE CREME RECIPE - SIDECHEF
Combine Heavy Cream (1 1/4 cups), Non-Fat Milk (1/3 cup), and half of the Granulated Sugar (4 Tbsp) in a medium saucepan. Heat mixture over medium-low heat, stirring constantly until the sugar has dissolved.
From sidechef.com


CHOCOLATE POT DE CRèME (EASY) - THE DARING GOURMET
Jan 23, 2021 A classic French favorite since the 17th century, a love affair with chocolate is incomplete without a rendezvous with Pot de Creme. Pot de Crème is traditionally made with chocolate or as a vanilla custard. It can be prepared …
From daringgourmet.com


EASY POTS DE CREME RECIPE - CHEF'S RESOURCE RECIPES
Dec 12, 2024 Combine egg yolks, sugar, and salt: In a blender, combine the egg yolks, sugar, and salt.Blend until smooth. Add heavy cream and half-and-half: Add the heavy cream and …
From chefsresource.com


CHOCOLATE POTS DE CRèME FOR TWO - BUTTER AND BLISS
Aug 23, 2024 Ingredient Notes. Milk – For creamy custard, I recommend whole milk, but 2% will also work.; Heavy Cream – The heavy cream is necessary to make a silky custard that will …
From butterandbliss.net


POTS DE CREME RECIPE - CHEF'S RESOURCE RECIPES
The name “pots de crème” literally translates to “pots of cream.” This recipe is often served as a dessert or a snack, and can be adapted to suit various tastes and dietary needs. Pots de …
From chefsresource.com


QUICK POTS DE CRèME - KING ARTHUR BAKING
Aug 27, 2013 Double the pots de crème recipe, using 2 cups chips, 2 eggs, 2 cups cream, etc. Pour it into the chilled crust. Depending on the depth of your pie pan (this pan is 1 1/2" deep), you may have extra crème left over; I had about …
From kingarthurbaking.com


POTS DE CREME - WHISPER OF YUM
Nov 4, 2023 Why This Recipe Works. Simple to Make – Chocolate pots de creme takes about 30 minutes to prep and the rest of the time is spent letting the dessert chill in the fridge. …
From whisperofyum.com


VANILLA POTS DE CREME - FOOD CHANNEL
Jun 1, 2015 Preparation. 1 Preheat oven to 300º.; 2 Combine cream, milk, and half of the sugar in a medium saucepan. Heat mixture over medium-low heat, stirring constantly until the sugar has dissolved. *Do not boil. Remove the pan …
From foodchannel.com


DOUBLE DECK POT DE CRèME RECIPES
9 ounces high-quality semisweet chocolate, chopped: 1 1/2 cups whole milk: 1 1/2 cups heavy cream: 6 large egg yolks: 5 tablespoons granulated sugar (add an extra tablespoon if using …
From tfrecipes.com


Related Search