Chocolate Pots De Creme Brulee

Name: Chocolate Pots De Creme Brulee
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4 4 oz. ramekins, 4 serving(s)
Ingredients: 1 cup semi-sweet chocolate chips; 3 large egg yolks; 1 cup heavy cream; 1/2 cup granulated sugar, divided; 1/2 vanilla bean, split and scraped; 1/4 cup coffee, hot; 1 pinch kosher salt

Submitted by Raquel Grinnell

"Recipe adapted from Caryn Stabinsky, Elm Restaurant, New Canaan, CT. Cooking time includes overnight refrigeration."

Download

Ready In:: 13mins
Ingredients:: 7
Yields:: 4 4 oz. ramekins
Serves:: 4

ingredients

1 cup semi-sweet chocolate chips
3 large egg yolks
1 cup heavy cream
¹⁄₂ cup granulated sugar, divided
¹⁄₂ vanilla bean, split and scraped
¹⁄₄ cup coffee, hot
1 pinch kosher salt

directions

Place the chocolate in a medium bowl and set aside. In a medium bowl, whisk together the egg yolks and set aside.
In a medium saucepan set over medium heat, combine the cream, 1/4 cup of the sugar and the vanilla-bean pod and seeds and bring to a rapid boil.
Slowly pour the hot-cream mixture into the eggs, whisking to combine. Over the bowl of chocolate, strain the mixture through a fine-mesh sieve (discard the vanilla pod). Gently whisk in the water and salt until the mixture is smooth. Pour the mixture into four 4-ounce ramekins and refrigerate overnight. To serve, sprinkle each pots de creme with 1 tablespoon of the remaining granulated sugar and use a torch to caramelize the sugar. Serve immediately. (If you don't have a kitchen torch, use the broiler: Adjust the oven rack to the highest position and heat the broiler to high. Place the sugar-sprinkled pots de crème on a rimmed sheet pan and set under the broiler until the sugar is browned, turning the sheet pan midway through broiling. Note: Keep an eye on the pots de crème as the sugar can burn quickly.).

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

View Full Profile