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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chocolate Pots de Crème

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Chocolate Pots de Crème Empty Chocolate Pots de Crème

    Post by Lobo Tue 12 Jan 2016, 9:21 pm

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    Chocolate Pots de Crème
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    Prep Time: 15 minutes
    Cook Time: 60 minutes
    Servings: 4
    The sign of well-made pots de crème is texture: every spoonful of the custard should be creamy and rich. To protect the custard from overheating and curdling, recipes often call for baking the pots in a water bath. In this recipe, the pots are steamed in a Cuisinart steam oven, which provides the same gentle heat but eliminates the need for the water bath.






    • 644

    Ingredients:


    • 2 oz. bittersweet chocolate, chopped into small pieces
    • 1 cup heavy cream
    • 3 egg yolks
    • 2 Tbs. sugar
    • 1 tsp. vanilla extract
    • 1/4 tsp. salt

    Directions:

    Put the chocolate in a heatproof bowl. In a saucepan over medium heat, warm the cream until small bubbles appear around the edges. Remove from the heat and pour over the chocolate. Let stand for 5 minutes, then stir until the chocolate is completely melted.

    In a bowl, whisk together the egg yolks and sugar until pale yellow, about 3 minutes. Add a spoonful of the chocolate cream and whisk until fully incorporated. Slowly stir in the remaining chocolate cream, then stir in the vanilla and salt.

    Place four 5-oz. ramekins on the baking tray of a Cuisinart steam oven. Strain the chocolate mixture through a fine-mesh sieve into a large heatproof liquid measuring cup, then pour into the ramekins, dividing evenly. Cover the ramekins with aluminum foil.

    Position a rack in the lower rung of the steam oven. Transfer the tray to the oven. Turn the oven to the bake/steam setting at 170°F according to the manufacturer’s instructions. Bake for 40 minutes. Remove the foil and turn the oven to bake/steam at 180°F. Bake for 20 minutes more. If the custard has set around the edges but is still soft in the center, the pots de crème are done.

    Transfer the ramekins to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or up to 2 days before serving. Serves 4.

    Williams-Sonoma Kitchen

      Current date/time is Tue 28 May 2024, 11:57 pm