No doubt you've had chocolate pots de crème, or a rich chocolate custard before. But has it ever been served with a passion fruit caramel, or a spoonful of candied ginger? How about both, as well as fresh lychees? It's the combination of these diverse elements that makes every bite of this dessert so uniquely delicious.
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70% cacao chocolate, yolks, and a bit of heavy cream add up to one heck of a deep, dark, sinfully decadent baked chocolate custard.
The red wine "suicide" is a really great way to use up a splash of this and a splash of that after a dinner party, but by no means do you have to use an assortment of wine. I've made this before using Grenache and Zinfandel, and both worked splendidly.
Pot de crème is extremely thick, like you have to tug it off the spoon with your lips. Dense, and almost cloying, it is so redolent of its flavor, whether that's the Bourbon vanilla at my favorite place, or chocolate, or caramel, or whatever else.