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.
POTS DE CREME A L'ORANGE
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h20m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Place the chocolate chips in a blender. Crack in the eggs, and then add the orange liqueur and salt. Pulse until the chocolate chips are partially pulverized, 5 to 7 times.
- With the blender running, carefully pour in the coffee in a steady stream through the small opening in the lid. The coffee will melt the chocolate and turn it into a smooth mixture. Turn off the blender when the mixture is very smooth. Pour the mixture into small mason jars, pretty wine glasses or demitasse cups.
- Place the jars on a tray and refrigerate them until firm, at least 2 or 3 hours. Yum!
- Whip the cream with the sugar and generously plop it onto the top of each glass. Cut a strip of orange peel, cut into strips and decorate with the orange peel twists.
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 :
GRAND MARNIER POTS DE CRèME
Make and share this Grand Marnier Pots De Crème recipe from Food.com.
Provided by Julie Bs Hive
Categories Dessert
Time 42m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325ºF. Place in the oven a baking pan with 1 inch of water in it to heat. In a separate bowl. Beat egg yolks with sugar until thick and creamy. Add very gradually to the cream, stirring constantly with a wooden spoon. Add vanilla extract and the 6 tablespoons Grand Marnier. Mix well.
- Pour mixture into pot de crème cups and place in the baking pan of water in the oven. Bake for 35 minutes or until a knife inserted in the center of the custard comes out clean.
- Remove from the oven and pan of water and cool completely. Chill in the refrigerator for at least 2 hours.
- At serving time, blend grated orange rind with the 1 tablespoon Grand Marnier and add to the tops of the custards.
Nutrition Facts : Calories 553.3, Fat 50.1, SaturatedFat 29.6, Cholesterol 446.2, Sodium 56.4, Carbohydrate 21.8, Fiber 0.4, Sugar 16.9, Protein 6.1
CHOCOLATE POTS DE CREME
Provided by Food Network Kitchen
Categories dessert
Time 2h16m
Yield 6 - 8 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.
POTS DE CREME GRAND MARNIER- JUDY
Number Of Ingredients 8
Steps:
- With metal blade in place, pour chilled heavy cream in bowl. Process 35 sec. Pour into bowl and set aside. Beat the sugar and water in a saucepan until the sugar dissolves and mixture comes to a boil. Using the metal blade again, add eggs, chocolate bits, coffee and salt to the bowl. Process 15 sec., then with the machine running, pour syrup carefully through the feed tube. Process until smooth, about 20 sec. Pour the whipped cream on top of the chocolate mixture, pulse until the cream disappears. Transfer mixture to individual pots. Cover; refrigerate overnight. Serve with additional whipped cream on the side.
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5/5 (2)Category Dessert, Main DishServings 2Total Time 4 hrs
- First thing to do is to take your eggs out of the refrigerator ahead of time and let them come to room temperature before starting.When eggs are at room temperature you can begin by placing the chocolate chips into a blender.
- Add a pinch of salt. Turn on the blender.While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee.
- It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture.Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.Pour the mixture into your serving glasses or little demitasse cups, leaving plenty of room to add a heap of whipped cream later.Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.Garnish with whipped cream and maybe a chocolate curl or two and you have an easy, delicious and yes, elegant, dessert!.
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