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TCHO New American Chocolate
NEW AMERICAN CHOCOLATE

Nathan Lyon Chocolate Pots De Creme Main — 712 x 560

TCHOcolate Pots de Créme

Chef Nathan Lyon, Celebrity Chef and TCHOPro

 

INGREDIENTS

2 cups half-and-half
½ cup whipping cream
4 tablespoons sugar, divided
7 ounces TCHO Dark Baking Discs, chopped finely
5 large egg yolks
1 whole large egg
1/8 teaspoon kosher salt
1 teaspoon pure vanilla extract

 

PREPARATION

1.     Adjust an oven rack to the middle position, then preheat the oven to 300 degrees Fahrenheit.

2.     Pour the half-and-half, cream, and 2 tablespoons sugar into a medium saucepan.

3.     Set the pan over medium heat and stir frequently until it comes to just barely a simmer, being careful not to let it to boil.

4.     Add the finely chopped chocolate and, using a whisk, stir slowly until the chocolate is fully incorporated, then remove from the heat.

5.     Whisk together the egg yolks, eggs, the remaining sugar, and salt in a large bowl until the sugar is just incorporated into the eggs.

6.     Next, slowly pour the warm creamy chocolate mixture into the eggs, stirring continuously with a whisk, until fully combined, then stir in the vanilla extract. This is your custard. Beautiful, isn’t it? Well done.

7.     Fill 9 (four-ounce) ramekins (which are 3-inches wide and 1½-inches deep) four-fifths full with the chocolate liquid loveliness and place them in a large roasting pan. Being careful not to spill any hot water inside the ramekins, add very hot tap water to the roasting pan, filling until approximately halfway up the sides of the ramekins.

8.     Rest a sheet of parchment paper over the top of the ramekins and cover the entire pan with aluminum foil. Poke several small holes into the foil, and very carefully transfer the roasting pan to the oven.

9.     Bake for 40 minutes.

10.     Remove the pan from the oven, uncover, and transfer the ramekins (careful—they’re hot!) to a cookie rack. Allow to cool completely.

11.     Once cool, wrap the ramekins in plastic wrap and refrigerate for at least 1 hour, until completely chilled. The pots de crème will firm up as they cool.

 

RECIPE NOTES

Makes 9 servings. Requires at least 1 hour chill time.

Try serving your pots de créme with a nice dollop of freshley whipped cream, a drizzle of caramel sauce, and a raspberry. Sounds good, right? Follow Chef Nathan Lyon and be sure to snag a copy of his book, “Great Food Starts Fresh” — with a whole season (chapter) devoted to chocolate!

Photo credit to Nathan Lyon.