SUNDAY DESSERT: SPICE OF LIFE POT DE CRÈME

Pot de crème tends to get short shrift in comparison to its flashy cousin, Crème Brûlée.  That’s unfortunate because it certainly isn’t any more difficult to make.  So I spiced it up to give it a chance to shine in its own right.  I also reduced the sugar a bit to let the spicy notes stand out more.  Trust me:  the flavor combination rolls across your palate in a way that may let you see dessert in a whole new way.

SPICE OF LIFE POTS DE CREME

Serves 4

8 ounces milk (preferably whole)

8 ounces heavy cream

1” piece of ginger, peeled, cut into 4 slices

4 pods green cardamom, crushed

1 stick cinnamon

1 chile de arbol, broken

4 egg yolks

1/4 cup sugar

1/4 teaspoon sea or kosher salt

4 ounces milk chocolate

1 ounce semi-sweet chocolate with cayenne

Whipped cream for garnish

  1. Preheat oven to 325 degrees.  Set a pan containing a quart of water on the stove to heat.
  2. Pour milk and cream into a stainless steel saucepan.  Add ginger, cardamom, cinnamon, and the chile de arbol.  Stir, then set over medium heat.  Bring to a scald (tiny, uniform bubbles will appear all around the perimeter), then remove from heat and put a lid on the pot.  Let spices steep for 30 minutes.
  3. Whisk egg yolks together in a mixing bowl.  Add the salt to the sugar, and add them to the yolks  in a slow, steady stream, whisking continuously.
  4. Break milk chocolate into pieces and place in a separate mixing bowl.  Set a strainer over the bowl.  Strain the milk and cream mixture into this bowl and let sit for one minute for the chocolate to melt.  Discard spices.  Stir mixture with a spatula to completely incorporate melted chocolate.
  5. Temper chocolate mixture into the eggs and sugar by pouring in a slow, steady stream, and whisking all the while.
  6. Divide among 4 ramekins.  Break the piece of cayenne-chocolate into 4 sections.  Drop one into each of the ramekins.
  7. Set the ramekins on a baking sheet with 4 sides.  Set the baking sheet in the oven.  Pour the hot water into a large measuring cup or pitcher.  Use that to pour hot water into the baking sheet so that it comes almost to the lip.
  8. Bake custards for 25-30 minutes.  When done, they should still be a bit jiggly.
  9. Cool before serving.  Top with a splosh of whipped cream.
About these ads

About thesolitarycook

I'm a chef, a cook, a teacher, a reader, a writer, a bike-rider, a dog- and cat-woman
This entry was posted in Desserts, RECIPES and tagged , , , , , . Bookmark the permalink.

10 Responses to SUNDAY DESSERT: SPICE OF LIFE POT DE CRÈME

  1. Mmmmm… chocolate pot de creme is so delicious. I would love to have one of those right now.

  2. I don’t have chocolate with cayenne, I do have semi sweet chocolate. How much cayenne would I add?

  3. Kathy Whittenberger says:

    Is that Cinq fleurs?

  4. Hannah says:

    I love your flavors here and the reduced sweetness. I have such a weakness for custards. I made baked tapioca over the weekend and was just pondering what to do with with the whole milk and cream leftover in my fridge…now I know!

    • Oh, me too, Hannah. I love custards. My son especially loves tapioca and I miss making it for him. If you make this one, or a variation of your own, please let me know what you think.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s