Pot de crème is one of those desserts I love to eat, but never think to make. Occasionally, I’ll order it at a restaurant and then feel silly about it because it’s a simple enough dish to make at home. It’s basically just custard- milk, cream and eggs- so there’s no need to be intimidated by the fancy name. However, a beautifully decorated pot de crème will impress guests. You can make it up to a week in advance which makes it a good option for dinner parties or holiday parties.
4 egg yolks, beaten
1 cup heavy cream
1 cup whole milk
1/4 cup sugar
1 cup semi sweet chocolate chips, coarsely chopped
1 teaspoon instant espresso powder
1 teaspoon cocoa powder (unsweetened)
1/2 teaspoon vanilla extract
1/2 cup coarsely chopped pistachios
Directions: Put chocolate chips, cocoa, and espresso in a heat proof mixing bowl and set aside.
In a sauce pan, heat the cream, milk, egg yolks, vanilla, and sugar. Bring to a slight boil, whisk until sugar is dissolved and the cream sticks to the back of a wooden spoon (this process takes about 4 min).
Remove from heat and pour the hot milk mixture over the chocolate. Use a hand mixer to blend until smooth.
Pour the mixture into jam jars and chill for two hours, until firm.
Once the pot de crème is chilled and set, garnish with pistachios and serve.
I really love chocolate and pistachio together. The saltiness of the nuts perfectly balances the sweetness of the sugar and cream.
I’m a big fan of making a batch of these on Sunday and eating one a night throughout the week. My husband and I put on a show, grab a jam jar out of the fridge and two spoons, and curl up together on the couch. There’s something about a creamy, beautifully decorated pot de crème that makes an otherwise dull weeknight seem much more interesting.
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