POTS DE CREME
Provided by Ree Drummond : Food Network
Time 20m
Yield 6 to 10 servings
Number Of Ingredients 7
Steps:
- Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
- Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
EGGNOG POTS DE CRèME
Invest just 15 minutes in this eggnog-flavored custard, then forget it in the fridge for at least 8 hours. It's a decadent finish for any holiday meal.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h15m
Yield 6
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, heat eggnog and half-and-half over medium-low heat, stirring occasionally, until hot.
- In medium bowl, beat egg yolks, cornstarch and rum extract with wire whisk. Stir a small amount of the hot eggnog mixture into egg mixture, then gradually stir egg mixture back into eggnog mixture in saucepan. Continue cooking over medium-low heat, stirring constantly, until mixture just begins to boil and thicken. Immediately remove from heat.
- Pour into 6 small serving dishes. Sprinkle with nutmeg. Refrigerate at least 8 hours until well chilled and set.
Nutrition Facts : Calories 80, Carbohydrate 4 g, Cholesterol 155 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 4 g, TransFat 0 g
EASY POTS DE CREME
A simplified version of pots de creme that is irresistible and takes no time to make!
Provided by Sarah James
Categories World Cuisine Recipes European French
Time 3h30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
- Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.6 g, Cholesterol 165.7 mg, Fat 24.5 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 14.5 g, Sodium 94.9 mg, Sugar 23.9 g
EGGNOG POTS DE CREME
This special dessert can be made up to 24 hours ahead -- just store covered with plastic wrap in your refrigerator. To serve, top each dish with a couple of fresh raspberries and fresh mint leaves. Chilling time is not included in the prep or cook time.
Provided by Lvs2Cook
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a 2 quart saucepan, heat eggnog and half and half over medium low heat, stirring occasionally, until hot.
- In a medium bowl, beat egg yolks, cornstarch and rum extract with whisk.
- Stir a small amount of the hot eggnog mixture into the egg mixture to temper then gradually stir egg mixture back into eggnog mixture in saucepan.
- Continue cooking over medium low heat, stirring constantly, until mixture just begins to boil and thicken.
- Immediately remove from heat.
- Pour into 6 small serving dishes.
- Sprinkle with nutmeg.
- Refrigerate at least 8 hours until well chilled and set.
Nutrition Facts : Calories 141, Fat 9.1, SaturatedFat 5, Cholesterol 139.3, Sodium 46.3, Carbohydrate 10.6, Sugar 5.5, Protein 4.2
POTS DE CREME
Looking for an easy recipe to make for your sweetheart? Served in pretty, stemmed glasses, this chocolaty custard is sure to set the mood for a special evening.-Connie Dreyfoos, Cincinnati, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.
Nutrition Facts :
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EGGNOG POTS DE CRèME | URBAN BAKES
From urbanbakes.com
5/5 (1)Category CustardCuisine FrenchTotal Time 467166 hrs 1 min
- In a small saucepan, stir eggnog and half-and-half over medium heat until hot. Remove from heat before a simmer occurs.
- In a medium bowl, whisk together egg yolks, cornstarch and rum extract. Pour about 1/4 cup of heated eggnog mixture into the egg mixture and stir until just combined.
- Slowly pour egg mixture back into the heated eggnog mixture, stir until just combined. Place saucepan over medium heat, stir constantly until mixture begins to boil and thicken.
- Using a fine mesh sieve over a medium bowl, sieve eggnog mixture; discard any lumps. Immediately pour mixture into 6 (2 oz) ramekins or small glass custard cups.
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Reviews 2Category French PastriesServings 8Estimated Reading Time 6 mins
- Combine the cream, milk, 1/3 cup sugar, and nutmeg in a large saucepan. Whisk to combine and cook over medium high heat until little bubbles appear around the edge of the pan.
- Meanwhile, using an electric mixer, beat the egg yolks with the remaining 1/3 cup sugar until the mixture is light and fluffy.
- With the mixer running on medium high speed, slowly pour the hot cream mixture into the egg yolks in a thin, steady stream. If you pour it in too fast it will cause the eggs to scramble. Beating it into the eggs slowly tempers the yolks, creating a smooth custard. Be sure to scrape all the nutmeg from the pan into the egg mixture.
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