This weekend we celebrated Oliver’s 15th birthday.
It’s a tradition around here; birthday recipient gets to pick their choice of dinner and dessert.
Usually, Oliver picks something like these homemade bacon and fingerling pizzas
and always, ALWAYS, these.
Caramel Pots de Creme (you can find the recipe for these marvels here).
This year, however, I thought we’d mix it up.
While flitting through my beloved Pinterest, I saw an image of dark chocolate pots de creme (from the Kendall Jackson Winery website) and my mission become clear.
Time to stop Pinning and get cooking.
I decided I was going all in on an untested recipe — doubling it in the hopes that it’d be a keeper.
I started with chopping up one entire Pound Plus Bittersweet Chocolate Bar from Trader Joe’s.
I gathered the rest of the ingredients.
Charlotte and I whipped up the egg yolks with a small amount of sugar
and then added the cream and milk and then put it on the stove. This custard needs to simmer gently until it thickens and reaches 175 degrees.
(Don’t do what I did — answer the phone and get distracted. You’re going to want to stick with this and keep stirring!)
Then take your chopped chocolate
and pour your hot egg/cream/milk mixture and vanilla through a strainer atop this.
Let it sit for a minute or two and then stir.
Give it a another good stir here so that the cream is blended and the chocolate melted, and then pour into little cups.
Pour carefully into the cups and then tap down your sheet pan, trying to eliminate as many air bubbles as possible.
Once room temperature, throw them in the refrigerator to fully set.
Prepare for one of the longest waits of your life.
When firm, top with a great finishing salt.
One for me.
One for you.
And then, sweet surrender.
Happy Birthday, Oliver, and Memorial Day to the rest of you.
- 8 oz. 75% dark chocolate
- 6 Tbs. granulated sugar
- 6 large egg yolks
- 1½ C. heavy cream
- ¾ C. whole milk
- ¼ tsp. salt
- 1 tsp. vanilla
- Maldon or Fleur de Sel, for sprinkling atop
- Chop the dark chocolate and place in a medium, heat-proof bowl. Set a fine mesh over the top and set aside.
- In a separate medium bowl, whisk the sugar and egg yolks until pale. Add the heavy cream, whole milk and salt and stir to combine.
- Transfer the mixture to a medium saucepan and cook over a medium low heat, stirring constantly, until the mixture begins to thicken and has reached 175 degrees on a kitchen thermometer, about 8-10 minutes.
- Stir in the vanilla then pour the custard through the strainer over the chocolate. Let sit for 1-2 minutes to melt the chocolate then stir until smooth.
- Divide the mixture evenly among 8 5-oz. ramekins. Gently rap the ramekins on the counter to remove any air bubbles.
- Let stand at room temperature until cooled, then transfer to the refrigerator to thoroughly chill, at least 4 hours and up to 72.
- To serve,, sprinkle with Maldon or Fleur de sel and if desired, top with a touch of unsweetened whipped cream.