RECIPES | Pies & Tarts
Chocolate
Pot De CrèmeThis 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
- ContainsRecipe 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
Preheat oven: 325 degrees F
- 2
Boil milk, cream and vanilla bean together. Pour over chocolate and let steep for few minutes. Whisk until the liquid is smooth.
- 3
In another bowl, whisk yolks, sugar and vanilla extract. Add chocolate liquid to yolk mixture.
- 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
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
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.
