I remember that one of my final tests in Culinary School was to make a perfect Pot de Crème. Those little suckers are the moodiest thing on the planet and many things can happen that will impair the desired result: a creamy, flan-like consistency, a delicious cloud of eggy flan, intensely flavored with a deep chocolate aroma. The things that can go wrong: the water-bath that they cook in boils resulting in the eggs cooking at too high a temperature and curdling, the chocolate is not correctly incorporated in the batter and sinks miserably to the bottom, or the flan is just plain messed up, with a thick crust on the top and a thick consistency that has nothing to do with the original product.
I was extremely sceptical when I tried this recipe, thinking once more that it was a shortcut gimmick that mimicked a beautiful staple of French Cuisine. Boy, oh boy was I ever wrong! This is THE easiest dessert on the planet and a 10 years-old can accomplish it to perfection.
This recipe is to put at the top of your list when you have surprise guests and you will almost always have the needed ingredients on hand. Please give it a try and you will make this recipe more than a few times.
- 1 cup whole milk
- 1 egg
- Pinch salt
- 1 cup semi-sweet chocolate chips (do not replace with other types of chocolate)
- 4 demitasse cups
- 1 cup whipping cream
- 1 tsp vanilla extract
- Mint sprigs, for garnish, optional or cloud of cocoa powder
Instructions If you use teacups, this recipe will yield 2 cups, rather than 4.
If you wish to make more Pots de Crème, do not attempt to double the recipe. Make one batch and then another one. Reheat the milk so that it is of boiling temperature otherwise the chocolate will not melt properly and the egg will not be cooked.
If you use teacups, this recipe will yield 2 cups, rather than 4.