Inspired by a dessert I had a restaurant recently, these delicious Pots de Creme are sure to steal the show! They are just divine.
You can make them up to 48 hours in advance as well. They keep well in the refrigerator .They are great without the chocolate topping as well, in fact this is how I tried them.Just sprinkle with extra sea salt and/or berries and they'll be amazing!
Note:If you don't have jars, you can use ramekins, I have used little six,6 ounce glass jars for these .The filling didn't come to the top, leaving enough room for the ganache. If I had poured it to the top, it would have made four to five servings. Alternatively, you can use one single round baking dish.Depending on the size of your ramekins, you may need less or more .
Ingredients you will need:
6 egg yolks
3/4 cup brown sugar
2 1/2 cups heavy cream
1 teaspoon vanilla extract
Sea Salt
For Chocolate Ganache :
1/4 cup dark chocolate chips
1/4 cup heavy cream
Method:
Preheat oven to 325º F . Whisk your egg yolks in a large mixing bowl until combined.
In a heavy bottomed saucepan, combine sugar with 1/2 cup of water and stir with a wooden spoon , slowly turning the heat to medium high. Combine until the sugar dissolves and then turn the heat to high, until the mixture comes to boil.Stir and keep a vigilant eye, for at least 4 minutes. The darker the color of your caramel , the darker the color of your custard will be. Make sure you don't burn the caramel.
To check if the caramel is ready, you slide your wooden spatula at the bottom of the pan, if the caramel separates , its ready. Now slowly add your heavy cream, it will splatter. Keep on stirring, until the caramel dissolves completely.
Slowly drizzle the cream mixture into the egg yolks to temper them. Continue whisking until the cream has been well incorporated into the yolks and looks smooth.Stir in vanilla and 1/4 teaspoon Sea Salt.
Set the jars/ramekins in a baking dish and slowly pour the mixture into them. Wait for the bubbles to go away (if there are any on top) or use a toothpick or a small spoon to burst any.Now pour very hot water into the baking dish up about an inch.
Bake for 30 to 35 minutes , until the custards are set on the edges and a little wobbly in the center.
Let cool and then refrigerate until completely chilled.
Enjoy!!
For optional ganache topping, in a bowl , put chocolate chips. Pour heated cream ( you can heat in a saucepan, don't let it boil or in a microwave in 30 second increments until heated through)and mix with a whisk and then a spatula until combined. Pour over cooled custards, you can enjoy them or let them cool a little bit then have them. Sprinkle with extra Sea Salt.