Friday, August 6, 2010

No Bake Pots De Crème



I promised my daughter Pots De Crème* a long time ago. Today, I finally made good that promise because I realised my semi-sweet chocolate chips were expiring soon! Ooops. Heh. Well, she doesn't need to know. ;)
* Pronounced "poh duh KREHM".


Anyway, I searched around for Pots De Crème recipes, and noticed they all involved either raw eggs or baking in a water bath. Hmmmm, not exactly my cuppa. I wanted a chocolate custard that was cooked in a saucepan and then poured into serving glasses of my choice, before getting chilled in the refrigerator. Does this still count as Pots De Crème? Oh, it doesn't matter. I just wanted convenience.



So I googled "no bake pots de creme" and grabbed the first recipe that surfaced from the Net. It turned out to be really easy and fuss-free. In fact, it was quite similar to making Crème Pâtissière. Best of all, there was no baking involved, and within an hour, we could all delve into the creamy centres of these wicked Pots of Cream.

Recipe
(from heights eats)

- 2 cups heavy cream
- 1 tsp instant espresso powder (or instant coffee)
- 115g semi-sweet or bittersweet chocolate, or a combination
- 6 egg yolks
- 3 tbsp sugar (I halved it because I was using semi-sweet chocolate)
- Dash of salt (preferably sea salt)

Note: I halved the recipe but kept the amount of semi-sweet chocolate as stated (I had to finish up as much chocolate chips as I could, right?) ... and that resulted in a firmer texture. Nonetheless, it was heavenly ... melt-in-the-mouth rich and velvety smooth when eaten.

1. Heat the cream, espresso powder and chocolate in a medium saucepan over medium heat, stirring occasionally. Meanwhile, beat together the egg yolks, sugar and salt in a medium-large bowl. Set aside.

2. When the cream mixture is almost at a simmer (ie, almost about to boil but not yet boiling), gradually pour it into the bowl with the egg yolks, whisking to combine as you do so. Pour the mixture back into the saucepan and heat, stirring almost constantly, on medium-low until the mixture thickens and coats the back of a spoon (or reaches 175-180 degrees, if you have an instant read thermometer), about five minutes. Do not let the mixture overheat or worse, burn. This is how the chocolate custard looks like when it's cooked:


You should be able to see streaks as you whisk or stir.

3. Leave the custard in the saucepan to cool slightly before pouring into serving ware of your choice, and then place into the fridge for chilling. As soon as the custard firms up, it is ready for eating. If you are in a hurry to serve this, obviously, using smaller cups will hasten the chilling.

4. (Optional) Serve with whipped (flavoured) cream, or a drizzle of light cream, or with chocolate shavings.

28 comments:

  1. Ha! I was looking for a no bake pots de creme since I wanted to make it for a function in plastic cup! This comes handy!

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  2. Yes, this is like a crème patisserie or crème anglaise because the base is exactly how you make a custard for ice cream. Nevertheless, it looks amazing. Amazing photos.

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  3. this looks heavenly, your daughter must b very happy :)

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  4. Oh this is great! I love the no bake part. Have a nice weekend Ju.

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  5. Hi! Your girl is so fortunate to have a mum like you! 真有口福哦!I wish my mum can cook something like this too. Lol

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  6. Love the gleam of the chocolate custard! And what cute 'pots'! No bake is my kind of recipe! :)

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  7. they look great, i've never made them yet and your recipe with a higher amount of chocolate sounds delicious.

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  8. Beauuuutiful! Lovely pictures. I love the text front too... It compliments the subject matter so well. I bet you and your daughter had a proper girly chocolate feast! :) Brilliant!

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  9. Wow...I love no bake! ...and pots de creme?? I'm learning something new too! thanks!
    Mel

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  10. These are gorgeous Ju...I will try this as soon as I get back...too hot to turn on the oven here these days. Oh I would love a bite right now.
    Gorgeous pics as always!
    L~xo

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  11. *Drool* Hope you and your daughter savored this rich chocolaty dessert. This is my first visit here. I loved your pictures, they are pretty and poetic. Looking forward to connect with you. Happy Cooking n Happy Blogging.

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  12. No-bake? Great. The kind of dessert for me to make. That means I just need to buy heavy cream - and wait - where did the egg whites go ah?

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  13. Oh wow! This is just so sinfuolly tempting! And best, it doesn't look complicated. Thanks for sharing this, Ju.

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  14. Wow, that is so pretty! Looks really rich in flavor! yum!

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  15. Nice dessert to indulge. Looks chocolatey inviting!
    Very nice presentation Ju!

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  16. I can never resist chocolates! I want some too!

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  17. You NEED to get a job at a glossy food magazine my dear! Or start one of your own - these look like professional shots. And to be honest with you, they are prettier than most of the shots from last month's Food & Wine. No joke!

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  18. What pretty glasses and no-bake desserts are a godsend in this heat. Thanks!

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  19. What a sinful dessert! I cannot resist chocolates too!

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  20. I love that it's a no bake recipe, great for summer with berries! I am bookmarking this recipe.

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  21. No bake for me is the best! It works :)

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  22. oh woah! They are so dainty and beautiful, love to indulge in these beauties once in a while. :)

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  23. hi there
    ypou did very well with your pots de crème bravo they look scrumptious and this is french's speaking !!
    Pierre de Paris

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  24. I've made something similar before from the "Weekend Baker'' cookbook. It is a cinch to do, yet looks so impressive when you bring it to the table. One taste is all it takes to be hooked. ;)

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  25. Hi Ju, great dessert and I have put off making this for so long. You've now given me the inspiration to try it out soon. Love how your pictures have evolved over the last couple of months and they are now absolutely stunning!

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  26. Thank you everyone. :)

    RV: This is the first time someone commented that my photos are poetic, and it's a huge compliment to me! Thank you.

    Trix: I wish. I would love a job as a food stylist. I get to play with props all day. Woot!

    Jo: Thanks! I do realise that there is a huge difference in my photos from just a couple of months back. And it's all thanks to my new camera. I wouldn't be able to take shots like these without it.

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  27. Hi Ju, Thanks for sharing. This is really a fuss free and yummilious recipe. Superb photography. Love it. Made it yesterday and post it into my blog.
    .

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