I've attempted pots de creme before...way back in March I topped off a romantic meal with these delicious chocolate pots. They were baked and then cooled, really tastey and totally romantic. This week I just wasn't quite sure I wanted to turn the oven on to bake two small-ish pots...
Awhile ago I discovered a recipe for pots de creme on the outside wrapper of a bar of Green & Blacks chocolate, which called for cooking the custard over a simmering pot of water...so I thought I would give it a go, substituting milk chocolate for the dark chocolate since that's what David prefers...
I rarely share recipes, prefering to inspire, but for Dom over at Belleau Kitchen...I have included this one!
Two Chocolate Pots
200ml single cream
1 tsp vanilla
50g milk chocolate broken into pieces
3 egg yolks
1 tbsp sugar
1/4 tsp salt
Melt chocolate in heat proof bowl suspended over a saucepan on barely simmering water
meanwhile gently heat cream with vanilla
let both cool slightly
beat egg yolks into chocolate mixture until smooth
stir in sugar and salt
gently stir cream into chocolate mixture
place bowl back over simmering water
cook until mixture coats back of wooden spoon (stirring all the time)