If your Valentine is a chocolate-lover, this may be the perfect ending to your Valentine's Day meal. A Pot de Creme is a light French dessert custard, usually looser than other custards, flans, or cremes caramel. The recipe dates back to the 17th century, and the name means "pot of custard" or "pot of cream," which refers to the porcelain cups in which the dessert is served.
Yields: 8 Servings
5 ounces high-quality semisweet chocolate, chopped
2 cups whipping cream
1/2 cup whole milk
6 large egg yolks
1/3 cup sugar
1 pint fresh berries for garnish
Fresh mint leaves for garnish
- Preheat oven to 325° F.
- Bring cream and milk to a simmer in a saucepan over medium heat.
- Remove from heat.
- Add chocolate; whisk until melted and smooth.
- Whisk egg yolks and sugar in a bowl until blended.
- Gradually whisk chocolate into egg mixture.
- Strain mixture into another bowl.
- Allow to cool for 10 minutes; skim any foam from surface.
- Divide into 8 small ramekins.
- Cover each with foil before placing in a deep baking dish.
- Add enough water to pan to come halfway up the side of the cups.
- Bake until custards are set but centers still move, about 55 minutes.
- Remove cups from water. Remove foil.
- Refrigerate until cold, about 3 hours.
- Garnish with fresh berries and mint leaves.