Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Milk Chocolate And White Chocolate Pots De Creme
Milk Chocolate And White Chocolate Pots De Creme
Milk Chocolate And White Chocolate Pots De Creme
photo credit: Ev Thomas
This version of pots de creme has two layers, one of white chocolate and one of milk chocolate. The cooking is all done "stovetop" so no baking in a water bath. The recipe takes a bit more time to prepare than many of the others so keep it for a special occasion.
Recipe By:
Hot and Hot Fish Club Birmingham,. Alabama Bon Appetit August, 1997
Prep
N/A
|
Total
N/A
|
Serves
8
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Pots de Creme
Chocolate And Candies
Email
Ingredients
2
cups
whipping cream
1 1/2
cups
whole milk
8
ounces
good-quality* white chocolate chopped
12
large
egg yolks
8
ounces
good-quality* milk chocolate chopped
Instructions
Combine 1 cup cream and 3/4 cup milk in heavy medium saucepan. Bring to boil. Remove from heat. Add white chocolate; whisk until melted and smooth. Whisk 6 yolks in medium bowl to blend. Gradually whisk in warm white
chocolate mixture. Return mixture to same pan. Stir over medium heat until mixture thickens and registers 180 degrees F on thermometer, about 3 minutes (do not boil). Strain into clean medium bowl. Place bowl in larger bowl of ice and water. Cool mixture completely, whisking often. Divide among eight 3/4-cup custard cups. Place in freezer while making milk chocolate custard.
Combine remaining 1 cup cream and 3/4 cup milk in another heavy medium saucepan. Bring to boil. Remove from heat. Add milk chocolate and whisk until melted and smooth. Whisk remaining 6 yolks in another medium bowl to blend. Gradually whisk in warm milk chocolate mixture. Return mixture to same saucepan. Stir over medium heat until mixture thickens and registers 180 degrees F on thermometer, about 3 minutes (do not boil). Strain mixture into clean medium bowl. Place bowl in larger bowl of ice and water. Cool completely, whisking often. Spoon mixture over white chocolate in cups, dividing equally. Cover and refrigerate until well chilled, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
We recommend Scharffen Berger chocolate.
Source:
Hot and Hot Fish Club Birmingham,. Alabama Bon Appetit August, 1997 Posted to Bakery-Shoppe Digest by "Kathy Keller" on Feb 04, 1998 and found at Chef2Chef.com (that lived in the house that Jack built)
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Ancho Chile Fudge Pie
Orange Pumpkin Pots de Creme
Light Vanilla Pots de Creme
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Bone Sukin' Rosemary Lamb Shanks
Lamb shanks are simmered in wine, seasonings, rosemary and onion.
Smoky Chipotle Pot Roast
Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.
Quick Fish Stock
This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.
Winter Creme Fraiche Baked Potato Soup
Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.