Best Vanilla Pot De Crème With Chocolate Sablés Recipes

EASY POTS DE CREME

Steps:

• Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
• Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.

VANILLA POTS DE CREME WITH CHOCOLATE SAUCE

Steps:

• Preheat the oven to 325 degrees. To make the chocolate sauce, place the chocolate in the top of a double boiler set over barely simmering water. Heat, stirring occasionally, until melted. Remove from the heat and whisk in the cream. Coat the bottom of 6 6-ounce ramekins or pots de creme cups with the chocolate sauce and set aside.
• To make the custard, place the milk and cream in a medium saucepan. Scrape the seeds from the vanilla bean into the milk and add the pod. Bring the milk to a boil over medium heat, cover, remove from the heat and let stand 10 minutes. Meanwhile, in a large bowl, whisk together the yolks and sugar until thick and pale yellow. Stirring constantly, whisk the warm milk into the yolks. Add the salt and strain the mixture into a bowl. Let stand for 2 to 3 minutes and skim the foam from the top.
• Ladle the custard into the chocolate-lined molds and place them in a deep baking pan. Pour enough hot water in the pan to come halfway up the sides of the ramekins, and cover the baking pan with aluminum foil. Bake until the pots de creme are just set (they will tremble slightly in the center when shaken) and a small knife inserted into the center comes out clean, about 55 minutes.
• Remove the molds from the water and let cool. Serve the pots de creme in the molds, warm or chilled.

CHOCOLATE POTS DE CREME

Steps:

• Position a rack in the middle of the oven and heat the oven to 325 degrees F.
• Put the chocolate into a medium bowl. Combine the cream and milk in a small saucepan and bring to a boil over medium heat. Pour the hot cream over the chocolate. Let sit for 30 seconds or so to allow the chocolate to melt, then stir together until smooth.
• In a small bowl, whisk together the egg yolks, sugar, and vanilla paste. Slowly stream the egg mixture into the chocolate mixture, whisking constantly. Strain the custard through a fine-mesh sieve into a bowl or pitcher, then pour into six 4-ounce ramekins or ceramic cups or bowls.
• Arrange the ramekins in a baking dish or pan and carefully add enough hot water to come about two-thirds of the way up the sides of the ramekins. Carefully place the baking dish in the oven and bake for 30 minutes. Remove the baking dish from the oven and let the pots de creme sit in the hot water for 5 minutes. If they still appear very jiggly in the middle, let them sit for another 5 minutes in the hot water. You want the custards to be very firm around the edges and to barely move toward the center when gently shaken.
• Remove the ramekins from the hot water and let cool in a cool area of the kitchen before serving, or chill to serve cold.

VANILLA POT DE CRèME WITH CHOCOLATE SABLéS

Steps:

• Combine the milk and cream in a medium pot. Split the vanilla beans in half lengthwise, scrape out the seeds and pulp with a paring knife, and add them to the pot. Add the vanilla pods. Bring to a boil over high heat. Turn off the heat, cover, and let the flavors infuse for 30 minutes.
• Preheat the oven to 325°F.
• Using a stand mixer fitted with the whisk attachment, beat the egg yolks and sugar at high speed for about 3 minutes, until the mixture is thick and pale yellow. When you lift the whisk attachment, the mixture should form ribbons as it falls from the whisk. Bring the milk and cream back to a boil, and then turn off the heat. With the mixer at low speed, add the hot cream slowly, 1/4 cup at a time, to temper the eggs. When half the cream has been incorporated, you can add the rest more quickly. Strain the mixture, and let sit for 20 minutes. Skim all traces of foam from the cream.
• Pour the mixture into six coffee cups or ramekins. Place in a roasting pan, and pour hot water into the pan to come halfway up the outsides of the cups. Cover completely with foil, and bake in the oven about 30 minutes, until the custard is just set.
• Chill at least 4 hours. Serve the pots de crème on pretty napkins set on dessert plates with the cookies next to them.
• Chocolate Sablés
• Sift the flour and cocoa powder together. Add the salt.
• In the stand mixer fitted with the paddle attachment, cream the butter and confectioners' sugar at medium-high speed 3 to 4 minutes, until the mixture is light and fluffy. Add the yolk and coffee extract, and beat until fluffy again. Add the dry ingredients slowly, and mix at low speed. The dough should be crumbly and not quite bound together. Right before the dough comes together, add the chocolate shards and mix for a second, just to incorporate.
• Shape the dough into logs about 1 1/2 inches in diameter. Roll the logs in the granulated sugar, and wrap each one in plastic. Refrigerate until very cold and firm.
• Preheat the oven to 350°F.
• Slice the dough into 1/4-inch-thick rounds, and place them 1/2 inch apart on a parchment-lined baking sheet. Bake 12 to 15 minutes, until set. (They will seem a little underbaked because of the chocolate shards.)
• Note
• The pots de crème should be served very cold so make sure to allow 4 hours in the refrigerator.