Vanilla Pots De Creme With Chocolate Sauce Recipes

Steps:

• For the pots de creme: Preheat the oven to 280 degrees F. In a medium pot set over high heat, scald the cream and milk; the mixture should be just about to boil, then remove from the heat. Whisk the sugar and yolks in a bowl until light and frothy, 1 minute. Temper the yolks by pouring some of the hot cream over the yolks slowly and whisking vigorously. Then pour the yolk mixture into the cream and do not return to the stovetop. Add the rum, vanilla and chocolate, and whisk slowly until the chocolate melts and is completely incorporated. Pour the mixture into six 6-ounce ramekins and bake in a water bath until the creme is set, about 1 hour.
• Cool in the refrigerator until cold, overnight.
• For the butterscotch: Melt the butter in a medium saucepan and set over medium-high heat. Add the brown sugar and stir to dissolve. Cook until the sugar thickens and reaches the soft-ball stage, a candy thermometer will read 235 degrees F, the sugar will just start to darken in color. Whisk the cream and salt in slowly, being careful as the cream will steam and the sugar mixture may clump. Keep whisking and cooking until smooth. Remove from the heat and add enough food coloring to make the sauce bloody!
• Serve the pots de creme drizzled with some of the bloody butterscotch.

Steps:

• Place cream, chocolate and espresso in a microwave-safe bowl; microwave on high until chocolate is melted and cream is hot, 4 minutes. Whisk to combine., In a large bowl, whisk egg yolks, sugar and salt until blended but not foamy. Slowly whisk in cream mixture; stir in extract. , Ladle egg mixture into eight 4-ounce jars. Center lids on jars and screw on bands until fingertip tight. Add hot water to a 7-qt. slow cooker; place jars in slow cooker. Cook, covered, on low until set, about 4 hours. Remove jars from slow cooker; cool on counter for 30 minutes. Refrigerate until cold, about 2 hours. , If desired, top with whipped cream, grated chocolate and raspberries.

Steps:

• Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
• Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)

Steps:

• Preheat oven to 300 degrees. In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.
• In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.
• Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.
• Bake until edges are lightly set (lifting foil to check) but center is still jiggly - it will set as it cools - 30 to 35 minutes. Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving with crème fraîche or whipped cream.

Steps:

• Preheat the oven to 325 degrees. To make the chocolate sauce, place the chocolate in the top of a double boiler set over barely simmering water. Heat, stirring occasionally, until melted. Remove from the heat and whisk in the cream. Coat the bottom of 6 6-ounce ramekins or pots de creme cups with the chocolate sauce and set aside.
• To make the custard, place the milk and cream in a medium saucepan. Scrape the seeds from the vanilla bean into the milk and add the pod. Bring the milk to a boil over medium heat, cover, remove from the heat and let stand 10 minutes. Meanwhile, in a large bowl, whisk together the yolks and sugar until thick and pale yellow. Stirring constantly, whisk the warm milk into the yolks. Add the salt and strain the mixture into a bowl. Let stand for 2 to 3 minutes and skim the foam from the top.
• Ladle the custard into the chocolate-lined molds and place them in a deep baking pan. Pour enough hot water in the pan to come halfway up the sides of the ramekins, and cover the baking pan with aluminum foil. Bake until the pots de creme are just set (they will tremble slightly in the center when shaken) and a small knife inserted into the center comes out clean, about 55 minutes.
• Remove the molds from the water and let cool. Serve the pots de creme in the molds, warm or chilled.

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.

Steps:

• Combine the milk and cream in a medium pot. Split the vanilla beans in half lengthwise, scrape out the seeds and pulp with a paring knife, and add them to the pot. Add the vanilla pods. Bring to a boil over high heat. Turn off the heat, cover, and let the flavors infuse for 30 minutes.
• Preheat the oven to 325°F.
• Using a stand mixer fitted with the whisk attachment, beat the egg yolks and sugar at high speed for about 3 minutes, until the mixture is thick and pale yellow. When you lift the whisk attachment, the mixture should form ribbons as it falls from the whisk. Bring the milk and cream back to a boil, and then turn off the heat. With the mixer at low speed, add the hot cream slowly, 1/4 cup at a time, to temper the eggs. When half the cream has been incorporated, you can add the rest more quickly. Strain the mixture, and let sit for 20 minutes. Skim all traces of foam from the cream.
• Pour the mixture into six coffee cups or ramekins. Place in a roasting pan, and pour hot water into the pan to come halfway up the outsides of the cups. Cover completely with foil, and bake in the oven about 30 minutes, until the custard is just set.
• Chill at least 4 hours. Serve the pots de crème on pretty napkins set on dessert plates with the cookies next to them.
• Chocolate Sablés
• Sift the flour and cocoa powder together. Add the salt.
• In the stand mixer fitted with the paddle attachment, cream the butter and confectioners' sugar at medium-high speed 3 to 4 minutes, until the mixture is light and fluffy. Add the yolk and coffee extract, and beat until fluffy again. Add the dry ingredients slowly, and mix at low speed. The dough should be crumbly and not quite bound together. Right before the dough comes together, add the chocolate shards and mix for a second, just to incorporate.
• Shape the dough into logs about 1 1/2 inches in diameter. Roll the logs in the granulated sugar, and wrap each one in plastic. Refrigerate until very cold and firm.
• Preheat the oven to 350°F.
• Slice the dough into 1/4-inch-thick rounds, and place them 1/2 inch apart on a parchment-lined baking sheet. Bake 12 to 15 minutes, until set. (They will seem a little underbaked because of the chocolate shards.)
• Note
• The pots de crème should be served very cold so make sure to allow 4 hours in the refrigerator.