Left-Over Wednesdays: Espresso Pots de Creme

Espresso Pots de Creme

Ooo lala! Little heavenly, creamy, pots of chocolately goodness...I first had a pot de creme at Chez Lulu, my absolute favouite restaurant in Birmingham. This is pronounced, "po [long o] de crem". Good way to practice your French accent. This is basically a cream custard, baked in the traditional water bath, served chilled. I like to accent with a couple of strawberry slices and fresh whipped cream. The recipe is simple, just be careful when incorporating the eggs, or they will curdle and you'll end up with lumpy pots. Nobody wants that! This recipe is adapted from gourmetleauth.com. Photos here are my own.

2 cups heavy whipping cream, chilled

1 1/2 tablespoons strong brewed coffee or espresso

5 oz. bittersweet or semisweet chocolate, broken into pieces

6 large egg yolks, room temperature

2 tablespoon granulated sugar

1 tsp pure vanilla extract

pinch salt

1. Preheat oven to 325 degrees. Position oven rack to the center.

2. Heat the cream in a sauce pan over medium heat to just scalding. Add coffee and stir well. Remove from heat and add chocolate pieces, stirring occasionally with a whisk to incorporate chocolate with cream until completely smooth.

3. In a large bowl, whisk egg yolks, sugar, vanilla and salt, until well blended.

4. Temper the egg mixture with about 1/4 cup of the chocolate mixture, whisking the chocolate very slowly into the eggs. Gradually add all of the chocolate to the eggs.

5. Place 6 small, oven-proof cups in a large roasting pan (souffle cups, ramekins, etc. As you see in my photos I use small espresso cups) that hold approximately 3/4 cup each. Divide the mixture evenly in the small cups, keeping the edges clean. Pour hot water into roasting pan so that the water comes at least half-way up the side of the small cups. Tent foil over the entire pan and place in oven.

6. Bake approximately 25 minutes, or until custard is set around the edges, and the middle is not very jiggly. Remove cups from pan and let chill in refrigerator for at least 2 hours before serving.

7. Serve with whipped cream and sliced strawberries.