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RECIPES | Pies & Tarts

Chocolate

Pot De Crème

This recipe is from Mutsumi Takehara, Pastry Chef at San Francisco's nationally acclaimed Slanted Door restaurant at the Ferry Building Marketplace. Traditionally a simple, French "comfort food," Mutsumi's version of Pot de Crème is nothing short of outrageous. She makes this rich dessert with Collection Etienne 61% Cacao Semisweet Chocolate and serves it with an Espresso Granita.

Difficulty
1/3
Working time
30 minutes
Yield
Eight five-ounce ramekins
Contains
Dairy
Ingredients
  • 1/4 cup [59g]Milk
  • 2 1/4 cups [531g]Heavy cream
  • 1/4One fresh vanilla bean
  • 1 1/3 cups [226g]61% Semisweet Chocolate
  • 4Egg yolks
  • 1/8 cup [25g]Sugar
  • 1 tspVanilla extract

Pot de Creme

  1. 1

    Preheat oven: 325 degrees F

  2. 2

    Boil milk, cream and vanilla bean together. Pour over chocolate and let steep for few minutes. Whisk until the liquid is smooth.

  3. 3

    In another bowl, whisk yolks, sugar and vanilla extract. Add chocolate liquid to yolk mixture.

  4. 4

    Strain, then pour into ramekins set in a deep baking pan. Pour hot water to half-way up sides of ramekins. Cover the baking sheet with foil.

  5. 5

    Bake for 40 minutes. Serve chilled with dollops of whipped cream and espresso granita.

Ingredients
  • 1 shotEspresso
  • 1 cup [236g]Water
  • 1/3 cup [66g]Sugar
  • 1 tspCoffee liquor

Espresso Granita

  1. 1

    Combine all the ingredients in a small bowl and pour into an 8 or 9-inch metal pan. Freeze for 2-3 hours, scraping with a fork every 30 minutes until the granita resembles finely shaved ice.

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