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Why is it working
- The use of bitter sweet chocolate is approx. With 70% cocoa, it prevents the dessert from being sweet.
- The mixture of whole milk, heavy cream and egg yolk results in a rich pudding.
- Cooking the Pot de Crèmes in water bath provides even cooking, which reduces the risk of over -brewing pudding.
When I think of the most sensitive desserts, the chocolate pot de crème immediately remembers. Rich and flexible, the chocolate pudding covers your mouth as the chocolate cake simply doesn't know. Although taste and texture are similar to chocolate pudding, Pot de Crème is technically different beasts. Both are pudding, so this leads to the method used for the thickener and the pudding setting. The pudding is classified as a “mixed” pudding and starch – usually with corn starch – is thickened while baking a pot de crème and leaning only on the eggs to adjust.
Serious Eats / Amanda Suarez
Which one do I prefer? As a lover of chocolate, it's hard to choose. The pudding has creamy benefits, but they usually make cocoa powder, and I prefer the robust taste of dark chocolate. For several reasons they are my dessert: they are deeply delicious, and the mixture of milk, heavy cream and egg yolk is rich, velvety textures, while the water bath prevents them from over -cooking. In addition, you can easily make them prematurely and keep them cool. This is the best kind of dessert: it's simple enough to make a weekday, but it is also enough luxury for special occasions such as anniversaries or Valentine's Day.
Serious Eats / Amanda Suarez
February 2014
Ingredients 5 I make French chocolate desserts I make every valentine's day
Cooking method
(Keep on the screen awake)
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4 1/2 ounce (128g) bitter -sweet chocolateapprox. 70% cocoa, finely chopped
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1 1/4 cup (355ml) full milk
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3/4 cup (180ml) heavy cream
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1/4 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity
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3 large yolk
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3/4 ounce crystal sugar (22g; 1 1/2 tablespoon)
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1/4 teaspoon vanilla
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Whipped creamTo fill up (optional)
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Chocolate Boiling, for upload (optional)
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Set the baking rack to the middle position and heat up to 325 ° F (160 ° F). Set four four ounces to look into a large stewy pan; Set aside.
Serious Eats / Amanda Suarez
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Place the chocolate in a large mixing bowl; Set aside. In a small pan, bring the milk, heavy cream and salt over medium heat. Pour the chocolate over and let it sit until the chocolate melts, approx. 3 minutes. Stir until smooth.
Serious Eats / Amanda Suarez
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In a small bowl, whisk the egg yolks, sugar and vanilla extract to connect. Add the egg yolk mixture to the chocolate mixture and mix until smooth.
Serious Eats /Amanda Suarez
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Divide the mixture evenly between the ramekini. Pour only cooked water (about 180-200 ° F; 88-93 ° C) into the baking dish until it comes on 2/3 of the ramekins; Be careful not to hit the water into the ramekins while pouring. Carefully transfer the roasted pan to the middle stand of the oven and bake until the puddings are on, approx. 45 minutes. Remove the oven pan from the oven and gently remove ramekins from the roasted pan with baking connectors or kitchen towels; Allow to cool on a wire holder for 15 minutes. Cool and adjust to the refrigerator, approx. 4 hours. On top of whipped cream and chocolate chips if necessary.
Serious Eats / Amanda Suarez
Special equipment
Four four ounce ramekin, roasted pan, small pan, whisk, wire stand
Note
Although most pudding recipes may be pressed on the pudding surface, you do not have to do this here: the pudding surface darkens during cooking and appears as a skin, but does not form actual skin.
Make-Head and Storage
The puddings can be made up to 3 days before, loosely covered with plastic packaging and cooled.