Pot de' Creme

...or pot of cream.  This is a fabulous dessert and tastes amazing.  The best part about it is, it can be made in advance of your actual dinner.   The preparation takes a bit and when you see the ingredients, you really realize nothing that tastes really good contains healthy ingredients.

Software:

1 quart heavy cream (<-- yes that says 1 quart!)

2/3 cup granulated sugar
1/2 vanilla bean, seeds scraped and pod reserved (or 2 tsp. pure vanilla extract)
2 oz. bittersweet chocolate, finely chopped (to yield a generous 1/3-cup)
1 oz. (1/4 cup) unsweetened cocoa powder, sifted
10 large egg yolks (why not add 2 more and make it an even dozen?)

Start off by putting a pot of water on the stove to boil.  This is going to be the 'bath' that the ramekins will be sitting in the oven in  (this is very similar to making creme brulee, my favorite dessert).  Put eight ramkins in a baking dish in the oven.  Make sure your baking dish has high sides as you'll be filling it up with the boiling water.  Heat the oven to 325.

Opening the vanilla pod

In a medium saucepan over medium high heat, heat the cream, 1/3 cup of the sugar, and the vanilla seeds and pod.  You can substitute vanilla extract, but fresh vanilla is always the best.  Plus you get the little black dots!  Heat until the mixture is just below boiling.


In a bowl, mix the chocolate and cocoa together. Slowly add the hot cream (from the stove) , stirring constantly, until the chocolate is melted and the mixture is smooth. Return the mixture to the saucepan.

 In a clean bowl, combine the egg yolks with the remaining 1/3 cup sugar; beat until smooth. Gently whisk a ladleful of the hot chocolate cream into the yolks and then whisk the yolk mixture into the saucepan with the rest of the chocolate cream.

Cook slowly, stirring constantly, until the mixture reaches 170°F on an Candy Thermometer, 3 to 4 min.

Strain immediately through sieve.

Divide the mixture among the ramekins in the roasting pan. Pull out the oven shelf, put the roasting pan on it (be sure it’s stable), and pour enough boiling water into the pan so that it comes halfway up the sides of the ramekins.

Cover the ramekins with a sheet of foil (simply lay the sheet on top, don’t crimp the edges) and bake for 25 to 45 min. (or even longer if they don't set) until the custards are set about 1/4 inch in from the sides, the centers respond with a firm jiggle (not a wavelike motion) when you nudge the ramekins, and the centers of the custards register 150° to 155°F on an instant-read thermometer (the hole left by the thermometer will close up as the custards firm).

Let the custards cool to room temperature in their water bath. Remove the custards from the bath, cover them with plastic, and refrigerate for at least 8 hours and up to two days before serving. Garnish as you like, I usually end up shaving chocolate on them, or putting a mint leaf on them (note: the green thing on the cup wasn't a mint leaf)  That was for illustration purposes only!  BTW, I did tell Eddie this when he came over.  Cheers!