January 12, 2007

Pots de Crème

fancy vanilla pudding chocolate cinnamon
Since I got back from Christmas vacation, I've made three batches of the Pots de Crème recipe from Thomas Keller's book, Bouchon. The first batch was split between chocolate and vanilla. The second was cinnamon, and last night I made a mint one.

Pots de Crème
This is a half batch of the recipe from Thomas Keller's book, Bouchon. The book has much more detailed instructions and highly recommended, but this should be enough to pull off the dish.
1 1/4 cup heavy cream
1/3 cup milk
2 1/2 tbsp sugar
1/2 vanilla bean
3 egg yolks
2 tbsp sugar
  1. Combine cream, milk, and 2 1/2 tbsp sugar. Cut the pod in half, scrape in the vanilla seeds, and add the empty pod.
  2. Bring to a simmer and make sure the sugar is dissolved.
  3. Remove from heat, cover, and let it steep for an hour.
  4. Whisk the egg yolks and 2 tbsp sugar together.
  5. Rewarm the liquid and strain it.
  6. Slowly whisk the liquid into the yolks.
  7. Gently stir the liquid. Then fill ramekins with the liquid.
  8. Refrigerate for a day to let the flavors meld (optional).
  9. Put the ramekins in a 9"x9" cake pan, fill with water 1/3-1/2 way up the side of the ramekins. Place the cake pan on a cookie sheet, to protect it from the heat.
  10. Cook in a 300 degree oven for 45-55 min. (They should be set, but jiggle slightly. It'll take longer if they just came out of the fridge.)
  11. Remove and place on a cooling rack
  12. Refrigerate for at least 8 hours, at most 3 days.
After step 5, gently warm the sauce and stir it into 3oz of finely chopped bittersweet chocolate (about 55% cocoa). Gently stir until the chocolate melts.

In step 1 add 4 cinnamon sticks and 1/2 tsp ground cinnamon.

In step 1 add a handful of mint leaves (about 1/4 oz).

In step 1 add 1/4 cup toasted, sliced almonds.

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