With Valentine’s Day around the corner (What?!?), I’m looking forward to an increase in my chocolate intake. Yes, I look for every excuse I can. Can you blame me?
When I saw a pots de crème recipe, having never even tasted it, I knew I wanted to try it. It looked like just my thing. Well, after seeing photos of other pots de crème, mine seems very dense. Oops.
Even though it was absolutely delicious, I would definitely recommend pouring it into really small cups. You’ll be in chocolate overload within 3 bites. The way that this turned out for me was incredibly rich and creamy, but very thick.
But, I didn’t complain. It’s chocolate! How could you complain? 😉
Then I had an accident.
Note to self: Don’t attempt to carry all of your camera equipment on your back while carrying top heavy props and food on your board to go outside and take pictures of them. You will lose focus and drop things. Ugh.
Yep. That happened.
Why am I always spilling stuff?
Has anyone ever made a dish like this and can explain to me what I could have done ‘wrong’ to make it so thick or is that how it’s supposed to be…even though it was delicious?
On another note, my friend Taylor from Taylor Takes a Taste, who is an excellent food photographer and teacher, has a new magazine out called, Photographing Food. It has great tutorials of how to grab that perfect shot, whether it be inside or outside. If you’d like to snag a copy of his first issue, you can get it here by clicking the photo below!I know I could learn a thing or two from Taylor. 😀
Pots de Crème
adapted from Martha Stewart Magazine, March 2012
- 1/4 cup plus 2 tablespoons sugar
- 1 teaspoon corn syrup
- 1 cup heavy cream
- 3/4 cup 1% milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 5 ounces dark chocolate, finely chopped
- In a medium pot over medium heat, combine the 1/4 cup sugar, corn syrup, and 1 teaspoon of water. Stir until the sugar dissolves and it’s a deep amber color (about 7-10 minutes).
- Immediately whisk in the cream and milk, whisking until incorporated (about 3 minutes).
- Bring mixture to a simmer.
- Meanwhile, in a glass bowl, whisk together the egg yolks, vanilla extract, and the remaining 2 tablespoons of sugar.
- Gradually whisk the hot milk mixture into the egg yolk mixture, until completely combined.
- Pour the yolk/milk mixture back into the pot.
- Cook over medium heat, stirring constantly for about 3 minutes, until thickened (don’t let boil).
- Meanwhile, place the chopped chocolate in another large heatproof bowl.
- Once the mixture is thickened, pour it over the chocolate.
- Let sit for about 2 minutes, until the chocolate is softened.
- Stir until combined.
- Pour the chocolate mixture into individual serving cups and chill until set (at least 2 hours or for up to 3 days).