Chocolate is my favorite, and I’m way past due on posting a chocolate something! Since February is a big chocolate month for lots of folks, and Mardi Gras (Fat Tuesday) brings out some French in us, this simple French-style custard seems a perfect subject. And this recipe is: So. Simple.
My friend Ed once remarked that I started my cooking at the store. His comment was based on appreciating quality ingredients that went into my preparations. Quality ingredients are the key to a delicious outcome, these pots de crème even more so as there are so few ingredients. Only five in this recipe. FIVE.
I have selected as local of ingredients as I can source here – because they are delicious. Of course cacao does not grow here, but I love the varieties Guittard produces in their Burlingame facility. Heavy cream from Marshall, whole milk from Fresno, farm-raised eggs from Esparto. OK, the sugar comes from Hawaii, at least it’s “domestic”. Except for the heavy cream, most of these are staples in my kitchen. If it’s the same at your house, this will be an easy treat to incorporate into your dessert rotation.
This recipe comes from the celebrated kitchen of Foreign Cinema restaurant in San Francisco by way of the San Francisco Chronicle. Chefs Gayle Pirie and John Clark have well-deserved success and longevity. I have enjoyed their version of pots de crème for years. I hope you will too!
Chocolate Pots de Crème
Adapted from Gayle Pirie and John Clark
Yields about 4 servings
INGREDIENTS
- 4 ounces bittersweet chocolate, such as Guittard, Ghirardelli or TCHO to keep it local
- 1-1/ 4 cup heavy cream
- 1/ 2 cup whole milk
- 3 large egg yolks
- 1/ 4 cup sugar
- Whipped cream for garnish, if desired.
INSTRUCTIONS
- Place an oven rack in the center position. Preheat the oven to 300° F.
- Line a 9 by 13-inch baking dish with a layer of toweling (Either paper or kitchen cloth is OK. It’s for insulation.) Set aside.
- Finely chop or grate the chocolate and place in a small bowl. Set aside.
- Heat the cream and milk in a medium saucepan over medium heat until small bubbles form along the edges of the pan. Slowly pour the heated cream-milk mixture over the chocolate, stirring constantly while the chocolate melts and is smooth and fully blended. Set aside to cool slightly. (Resist the temptation to taste at this point, as you’ve just made wicked hot chocolate. One taste guarantees more will follow, and soon you will not have enough to proceed with the recipe.)
- Meanwhile, in a medium mixing bowl combine the egg yolks and sugar. Gently stir with a wooden spoon, taking care to minimize making too many bubbles in the mixture.
- Slowly pour the chocolate mixture into the egg yolk mixture, stirring constantly. Pour this combined mixture into a fine-mesh sieve set over a bowl, pressing it through with the back of a wooden spoon to encourage it to pass through while leaving any bits of egg or chunks behind. This should yield approximately 2 -1/ 2 cups of mixture.
- Arrange four ramekins or other heat-proof containers in the prepared 9 by 13-inch pan. Divide the chocolate mixture amongst the ramekins. Use a toothpick to pop any bubbles that rise to the surface. A smooth mixture going into the oven ensures a smooth top to your finished pots.
- Fill the pan with hot water to reach about halfway up the sides of the ramekins, taking care to keep the water from splashing into the creams. Cover the entire pan loosely with foil and bake until the creams are firm at the edges but still jiggle in the center when shaken, about 20 – 25 minutes. Do not overbake or the chocolate cream will become grainy.
- Remove the pan from the oven and carefully remove the ramekins from the water. Cool completely before covering and refrigerate for at least 2 hours or overnight to firm up. Serve chilled, embellished with your garnish of choice.
