Pots de Creme

Ingredients

• 1 1/4 cups heavy cream
• 3/4 cup whole milk
• 5 large egg yolks
• 1/4 cup sugar
• 1/4 teaspoon kosher salt, (Diamond Crystal)
• 1 1/2 teaspoons pure vanilla extract, ( I use Neilson Massey)
• 3/4 teaspoon espresso powder
• 6 1/2 ounces 70% cacao bittersweet chocolate, I use Guittard, (roughly chop 6 ounces, and reserve remaining 1/2 ounce for topping)
• 1/2 cup heavy cream, (very cold)
• 2 teaspoons sugar
• 1 1/4 teaspoons pure vanilla extract, ( I use Neilson Massey)
• 1/8 teaspoons kosher salt

Instructions

1. 1

   Prepare eggs and chocolate - Place egg yolks in a small mixing bowl, along with sugar and salt. Whisk until eggs turn a pale yellow. In a separate bowl, add roughly chopped chocolate. Set aside both bowls.

2. 2

   Warm the milk mixture - Add heavy cream and milk to a medium-sized pot and heat over medium low heat. To ensure the proper temperature, use a candy thermometer. The mixture should not come to a simmer, but heated through until steam rises from the milk, a temperature reading of 175°F - 180°F.

3. 3

   Temper the eggs - Once the milk mixture comes to temp, slowly ladle a small amount into the egg mixture then whisk to incorporate. Continue to add one ladle at a time until ½ of the milk mixture is incorporated into the eggs, then transfer the egg mixture back into the remaining milk. Whisk until thoroughly combined. Add espresso and pure vanilla extract, whisking until combined.

4. 4

   Heat mixture to 175°F - Heat the custard to 175°F, whisking consistently. Cook for 2-3 minutes or until slightly thickened. You should be able to coat the back of a spoon with custard.

5. 5

   Transfer custard to chocolate - Place sieve over the bowl of chocolate pour the custard over the sieve. Discard lumps or bubbles that remain in the sieve. Leave to sit for 1 minute then use a spatula to stir until chocolate completely melts.

6. 6

   Pour into ramekins and chill. Distribute the custard among 4 ramekins. Leave to cool for 30 minutes then transfer to the refrigerator to set for at least 4 hours.

7. 7

   --- Whipped Cream ---

8. 8

   Just before serving, add all whipped ingredients to a bowl. Use an immersion blender or hand mixer to beat until stiff peaks form.

9. 9

   --- Shave Chocolate ---

10. 10

    Using a vegetable peeler, turn chocolate on its side and peel down lengthwise, creating small and thin pieces. Set aside until ready to use.

11. 11

    --- To Serve ---

12. 12

    Add a dollop of whipped cream to each pots de creme and finish with a few shavings of chocolate. Enjoy!