Delectable :: Salted Chocolate, Raspberries and Pistachio Pots de Crème

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Baker’s notes [adapted slightly from original post]:

U
se 100% cacao chocolate, however  feel free to substitute with any other dark chocolate that’s 70% cacao or more. There’s quite a bit of extra sugar and honey from the fruit, nuts and whipped cream, so anything less than 70% cacao might be too sweet.

It’s important that you cook the custard ramekins in the water bath (as instructed in the recipe). This will allow the custards to cook evenly throughout, but please do NOT overcook the custard. Custards, unlike cake, are unaffected by the number of times you open your oven door. You can find the perfect custard texture by taking a heatproof utensil and giving each ramekin a gentle tap on its side. If the sides are firm but the center jiggles, you’re good to go. If the center is firm, you’ve overcooked your custard.

Baked chocolate takes on a weird, almost-powdery and grainy-like appearance when it’s over cooked. If you see this start to happen to the tops of your pots de crème, cover the pan loosely with aluminum foil to prevent the tops from cooking faster than the rest of the custard.

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Ingredients ::
 
For the Salted Chocolate Pots de Crème ::
(makes six 4-ounce ramekins)
 
* 6.5 ounces 100% cacao unsweetened chocolate
* 1 1/4 cups heavy cream
* 3/4 cup whole milk
* 5 large egg yolks
* 2/3 cup granulated sugar
* 1 1/2 teaspoons vanilla extract
* 1/2 teaspoon kosher salt
 
For the Raspberry, Pistachio and Honey Whipped Cream Topping ::
(enough for six 4-ounce ramekins)
 
* 1/2 cup heavy cream, cold
* 1/4 cup plus 2 tablespoons honey, divided into 1/4 cup and 2 tablespoon portions
* 3/4 cup fresh raspberries
* 1/4 cup raw pistachios, unshelled and finely chopped
* 1/2 teaspoon kosher salt
 
Recipe ::

For the Salted Chocolate Pots de Crème ::

1.  Center a rack in the oven and preheat to 325 (F).
2.  Finely chop 6.5 ounces 100% cacao unsweetened chocolate and transfer to a medium, heatproof bowl. Set aside.
3.  In a medium, heavy-bottomed sauce pan, combine 1 1/4 cups heavy cream and 3/4 cup whole milk. Cook over medium heat until the mixture is just about to boil, and immediately pour over the finely chopped chocolate. Let sit for a minute or so to allow the chocolate to melt, then whisk together until smooth.
4.  In a small bowl, whisk together 5 large egg yolks, 2/3 cup granulated sugar, 1 1/2 teaspoons vanilla extract and 1/2 teaspoon kosher salt. Slowly stream this egg mixture into the chocolate mixture, whisking the chocolate mixture constantly to prevent the eggs from cooking and curdling.
5.  Divide the mixture evenly between six 4-ounce ramekins. Arrange the ramekins in a baking dish and carefully add enough boiling water to come about two-thirds of the way up the sides of the ramekins. Transfer the baking dish to the preheated oven and bake for 30 minutes.
6.  After 30 minutes, remove the baking dish from the oven and transfer to a wire cooling rack. Allow the pots de crème to sit in the hot water for 5 minutes. Use a knife to gently tap each ramekin — if they still appear very jiggly in the middle, let them sit for another 5 minutes in the water. The goal here is to have a custard that is set around the edges, but still slightly jiggly in the center. See baker’s notes for more tips and tricks.
7.  After your the custards have passed the jiggle test to your liking, remove each ramekin from the water and transfer to a wire rack to allow to cool completely to room temperature. Once the ramekins have cooled, cover each with plastic wrap and transfer to the refrigerator to chill for 3 to 4 hours, preferably overnight.
 
For the Raspberry, Pistachio and Honey Whipped Cream Topping  ::

1.  Once the pots de crème are chilled and ready to serve, make the raspberry, pistachio and honey whipped cream topping. In the bowl of a freestanding electric mixer fitted with a whisk attachment (or, use a handheld electric whisk), whip 1/2 cup heavy cream until soft peaks form. Use a rubber spatula to fold in 2 tablespoons honey.
2.  In a separate medium bowl, combine 3/4 cup fresh raspberries, 1/4 cup raw pistachios, 1/2 teaspoon kosher salt. Drizzle 1/4 cup honey over the mixture and toss with a rubber spatula until the fruit and nuts are covered. 
3.  Divide the whipped cream, fruit and nuts evenly between the ramekins and serve immediately.
 
Source:  Hummingbird High

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