Honey Pots De Creme Recipes

Steps:

• Preheat oven to 300 degrees F.
• In a saucepan heat the honey until it bubbles, allow to boil for about 10 seconds which will intensify the flavor. Add the cream, milk, and vanilla bean to the pan and bring just to a boil, then turn off the heat and let infuse 10 minutes. Then whisk the yolks with the sugar and salt well and temper them by slowly whisking in the hot honey cream. Pour this into individual ovenproof 4-ounce dessert cups and fill them to the top. Place the dishes in a water bath and bake until set, about 45 minutes to 1 hour or until set. Chill, then serve topped with a dollop of whipped cream and a chunk of honey comb on top of that.
• Notes about the recipe: We make all kinds of pots de creme at Tru; chocolate, caramel, even rosemary. Cooked honey has a different flavor than uncooked honey. The eggs make this custard so silky smooth. Use organic if you can. I get mine from swan Creek Farm in Indiana. George the farmer drives in once a week to deliver organic eggs, honey, maple syrup and hens.

Steps:

• Preheat the oven to 300 degrees F.
• Bring the heavy cream, espresso powder and 1 tablespoon sugar to a boil in a small saucepan over medium heat. Pull away from the heat and set aside.
• Place the chocolate in the top of a double boiler at a low simmer. Stir the chocolate until melted. Pull the bowl off the heat and set aside.
• Whisk the egg yolks, vanilla extract, salt and remaining 2 tablespoons sugar in a medium bowl until light in color and thickened. Add about 1 cup of the hot cream mixture to the eggs to temper. Add the remaining cream and melted chocolate and stir until fully combined.
• Pour the chocolate mixture into 4 small heatproof bowls. Place the bowls in a roasting pan and fill it with hot water until it comes halfway up the sides of the bowls. Cover with foil and bake until the custard is set, 18 to 22 minutes. Carefully remove the bowls from the roasting pan to a small sheet tray and refrigerate until cooled and fully set, 1 to 2 hours. Top with dollops of mascarpone and serve.

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.

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.