Bonjour les amis. Today is National Pots de Crème Day, the perfect excuse to make the classic French dessert custard (pronounced POH-de-KREM) that dates back to the 17th century. Decadent and delicious, it’s also a fabuleux choice for entertaining because it can be made two days ahead and refrigerated. That’s our kind of party dessert.
3/4 cup heavy cream
1/2 teaspoon instant espresso powder
1/4 teaspoon pure vanilla extract
1 1/2 ounces bittersweet chocolate (70 percent), finely chopped (1/4 cup)
1 large egg yolk
1 teaspoon sugar
Preheat oven to 325 degrees. Bring 1/2 cup plus 2 tablespoons cream, the espresso, and vanilla to a simmer; pour over chocolate in a medium bowl. Let sit for 3 minutes; whisk until smooth.
In another medium bowl, whisk together egg yolk, sugar, and a pinch of coarse salt; add warm chocolate mixture in a slow stream, whisking constantly. Strain custard through a fine sieve into a 2-cup glass measuring cup. Let cool completely, stirring occasionally, about 15 minutes.
Place 2 teacups like these or ramekins like these in the center of a baking dish. Divide custard between cups, and fill pan with enough boiling water to reach halfway up the sides of the teacups. Cover tightly with foil; poke several holes in foil. Bake until custard is set around edges but wobbly in center, about 25 minutes.
Remove cups from water bath, and let custards cool on a wire rack for 1 hour. Cover, and refrigerate for at least 4 hours, and up to 2 days. Before serving, whisk remaining 2 tablespoons cream to soft peaks, and dollop over pots de crème.
PARTY HOST’S NOTE
Chocolate pots de crème are delicious served with hazelnut cookies, biscotti or other crisp cookies.
Recipe Source: Martha Stewart