Chai Chocolate Pots de Creme Recipe
Nutritional Info (Per serving):
Calories: 204, Saturated Fat: 8g, Sodium: 36mg, Dietary Fiber: 1g, Total Fat: 15g, Carbs: 17g, Cholesterol: 132mg, Protein: 4g
:
Prep Time: 30 mins
Cook Time: 30 mins
Rest Time: 4 h 5 mins
Total Time: 5 h 5 mins
Ingredients
2/3 cup(s) cream, whipping
2 1/2 teaspoon cardamom, pods, crushed or 1 teaspoon bruised cardamom seeds
7 piece(s) cloves, whole
4 slice(s) ginger, fresh, peeled
4 1/2 ounce(s) chocolate, bitter or semisweet, finely chopped
1 1/4 cup(s) milk, reduced-fat (2%)
3 tablespoon sugar
1 large egg(s)
3 large egg yolk(s)
1 teaspoon vanilla extract
whipped topping, for garnish, (optional)
ginger, crystallized, for garnish, (optional)
Preparation
1. Position a rack in lower third of oven; preheat to 325°F. Lay a double thickness of paper towels in a baking pan large enough to comfortably hold eight 4- medium-high heat and reheat to boiling. Immediately pour through a very fine sieve set over the chocolate, pressing down on the spices to extract as much flavor as possible; don't stir the chocolate. Let stand for 3 minutes, then gently stir until the chocolate completely melts and the mixture is well blended and smooth. (If the chocolate is not completely melted, microwave it for 20 to 30 seconds on High, then stir.)
2. Wipe out the saucepan, add milk and sugar, and heat just to boiling, stirring until the sugar dissolves. In a slow, thin stream, gradually stir about two-thirds of the boiling milk into the chocolate. If the mixture looks separated at any point, stop adding milk and stir the chocolate until it is smooth again before continuing.
3. Whisk egg, egg yolks and vanilla in a small bowl until well blended. While constantly whisking the egg mixture, add the remaining milk in a slow, thin stream. Strain the egg-milk mixture through a fine sieve into the chocolate mixture; stir well to combine. Evenly divide among the custard cups, about 1/4 cup each.
4. Place the pan on the low oven rack. Add enough very hot tap water to come 3/4 inch up the sides of the cups. Bake until the tops appear barely set when the cups are jiggled, 16 to 20 minutes; don't tap the tops as this will mar the surface.
5. Transfer the cups to a wire rack. Let cool thoroughly, about 1 hour. Cover with plastic and refrigerate until chilled, at least 3 hours and up to 3 days. Let warm up just slightly before serving. Garnish with a dollop of whipped cream and a small piece of crystallized ginger (if desired).
Nutritional Info (Per serving):
Calories: 204, Saturated Fat: 8g, Sodium: 36mg, Dietary Fiber: 1g, Total Fat: 15g, Carbs: 17g, Cholesterol: 132mg, Protein: 4g
:
Prep Time: 30 mins
Cook Time: 30 mins
Rest Time: 4 h 5 mins
Total Time: 5 h 5 mins
Ingredients
2/3 cup(s) cream, whipping
2 1/2 teaspoon cardamom, pods, crushed or 1 teaspoon bruised cardamom seeds
7 piece(s) cloves, whole
4 slice(s) ginger, fresh, peeled
4 1/2 ounce(s) chocolate, bitter or semisweet, finely chopped
1 1/4 cup(s) milk, reduced-fat (2%)
3 tablespoon sugar
1 large egg(s)
3 large egg yolk(s)
1 teaspoon vanilla extract
whipped topping, for garnish, (optional)
ginger, crystallized, for garnish, (optional)
Preparation
1. Position a rack in lower third of oven; preheat to 325°F. Lay a double thickness of paper towels in a baking pan large enough to comfortably hold eight 4- medium-high heat and reheat to boiling. Immediately pour through a very fine sieve set over the chocolate, pressing down on the spices to extract as much flavor as possible; don't stir the chocolate. Let stand for 3 minutes, then gently stir until the chocolate completely melts and the mixture is well blended and smooth. (If the chocolate is not completely melted, microwave it for 20 to 30 seconds on High, then stir.)
2. Wipe out the saucepan, add milk and sugar, and heat just to boiling, stirring until the sugar dissolves. In a slow, thin stream, gradually stir about two-thirds of the boiling milk into the chocolate. If the mixture looks separated at any point, stop adding milk and stir the chocolate until it is smooth again before continuing.
3. Whisk egg, egg yolks and vanilla in a small bowl until well blended. While constantly whisking the egg mixture, add the remaining milk in a slow, thin stream. Strain the egg-milk mixture through a fine sieve into the chocolate mixture; stir well to combine. Evenly divide among the custard cups, about 1/4 cup each.
4. Place the pan on the low oven rack. Add enough very hot tap water to come 3/4 inch up the sides of the cups. Bake until the tops appear barely set when the cups are jiggled, 16 to 20 minutes; don't tap the tops as this will mar the surface.
5. Transfer the cups to a wire rack. Let cool thoroughly, about 1 hour. Cover with plastic and refrigerate until chilled, at least 3 hours and up to 3 days. Let warm up just slightly before serving. Garnish with a dollop of whipped cream and a small piece of crystallized ginger (if desired).
