If you're short on ramekins these Chocolate Pots de Crème can be baked in Mason jars.
Reprinted with permission from Miette: Recipes from San Francisco's Most Charming Pastry Shop by Meg Ray. Copyright © 2011. Published by Chronicle Books. Available wherever books are sold. All Rights Reserved.
Chocolate Pots de Crème
About This Recipe
|Yield:||Eighteen 2-ounce or nine 4-ounce pots|
|Active time:||1 hour|
|Total time:||30 minutes|
|This recipe appears in:||Bake the Book: Chocolate Pots de Crème|
- 7 1/2 ounces 56 percent cacao chocolate or bittersweet chocolate, roughly chopped
- 1/2 teaspoon kosher salt
- 1 1/2 cups homogenized whole milk
- 1 1/2 cups heavy cream
- Generous 1/3 cup (3 ounces) sugar
- 2 large whole eggs
- 3 egg yolks
- Whipped cream for garnish
- Grated chocolate for garnish
Preheat the oven to 350°F. Put the chocolate and salt in a medium heatproof bowl. Set aside.
In a medium saucepan, combine the milk, cream, and sugar. Bring to a low boil, stirring to dissolve the sugar. Pour the hot mixture in three additions over the chocolate, stirring between each addition to combine. Let the chocolate mixture cool to room temperature, approximately 30 minutes; an instant-read thermometer should register 70°F to 75°F.
Bring a large kettle of water to a boil.
In a separate bowl, whisk together the eggs and egg yolks. Use a whisk or immersion blender to combine them with the cooled chocolate mixture to make a custard. Pour the custard mixture through a fine-mesh strainer into a clean 4-cup bowl with a spout, such as a large measuring cup.
Divide eighteen 2-ounce jars or nine 4-ounce ramekins between two 9-by-13-inch roasting pans. Pour the custard mixture into the jars to the base of the neck or divide between the ramekins. Carefully pour hot water into the pans to reach one-third of the way up the sides of the custards. Cover each pan tightly with foil. Place each pan on an oven rack and bake for 20 minutes, then carefully open each cover (away from your face) to release some steam. Re-cover the pans and bake for another 10 minutes. Release the steam and then recover and bake until the custards are firm, about 20 minutes longer. (The whole process should take about 35 to 40 minutes total for both sizes.)
Carefully transfer the pans to a wire rack and uncover. Leave the custards in the hot water to cool for 15 or 20 minutes, then wipe each cup clean. Cover each serving with jar lids or plastic and refrigerate the pots de crème until they are thoroughly cold, about 2 to 3 hours. Serve garnished with a dollop of whipped cream and a grating of chocolate. These will keep in the refrigerator, covered, for up to 3 days.