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08/27/2011 Pots De Creme Day Pots de Crème The Lazy Way

Source of Recipe

Worth the Whisk


Recipe Introduction

Pots de Creme refers to both the custard dessert as well as the small lidded pots this dessert is served in. Pots de creme, or pot-au-creme translates from French to English as “pot of cream”. The French do not have a word for “custard” the dish is simply referred to as “creme”. The pots may also be referred to as “petits pots“. Technically the pots de creme is a lightly set, baked custard. The “traditional” proportions for this dessert is one whole egg to every five egg yolks for 2 1/2 to 3 cups of liquid. A dessert made with these basic proportions will yield a barely firm custard. This is why the custard is best served in small pots (or ramekins). Chef Maven

List of Ingredients

HOME COOKIN’ 08/27/2011 Pots De Creme Day Pots de Crème The Lazy Way



Pots de Crème The Lazy Way


2/3 cups whole milk
1 large egg
2 Tbsp. sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 Tbsp. dark rum


Recipe



In a small pan, heat milk over moderate heat until it just comes to a boil.

Meanwhile, place egg, sugar, salt, chocolate chips and rum in the blender, pulse it about 8 times or until chocolate chips are broken up just a bit.

When the milk boils, remove from heat, turn the blender on low and drizzle the hot milk through the lid opening. Blend about 1 minute or until smooth.

Pour into four or five serving cups.

Refrigerate several hours.

Serves 4 or 5.

Worth the Whisk