White Chocolate Pots de Crème, the most luxurious pudding you’ve ever had. Dolloped with whipped cream and a few raspberries, they’re sophisticated enough to serve for dessert at your next dinner party and easy enough to make as a midweek treat. The perfect ending to any meal!
WHITE CHOCOLATE POTS DE CREME
MAKES 6
6 ounces good-quality white chocolate, finely chopped
1 cup heavy cream
1 cup whole milk
Pinch of fine salt
6 large egg yolks
1/3 cup granulated sugar
1/8 teaspoon grated nutmeg
Fresh raspberries, for serving
Whipped cream, for serving
Fresh mint leaves, for serving
Preheat oven to 300 degrees and position rack in the middle of oven. Place chocolate in a heatproof bowl. In a medium saucepan, over medium high heat, bring cream, milk and salt just to a boil. Pour heated cream mixture over chocolate and let stand for 3 to 5 minutes and then whisk until chocolate is melted and smooth.
In a separate bowl, whisk together egg yolks, sugar and grated nutmeg. Slowly and carefully pour warm chocolate mixture into the egg mixture, whisking constantly. Strain custard through a fine mesh sieve into a large glass measuring cup. Let the custard cool slightly.
Line the bottom of a 9-by-13-inch baking dish with a folded kitchen towel and arrange six (6-ounce) ramekins on top of towel. Divide custard evenly among the ramekins, then pour enough hot water into the baking dish to reach halfway up the ramekins. Tightly cover the pan with aluminum foil and bake until the custards are set but still slightly wobbly in the very center, 50 to 55 minutes.
Transfer ramekins to a wire rack to cool completely, uncovered, for about 1 hour. Chill ramekins, covered, for at least 2 hours before serving.
The pots de crème may be kept in the refrigerator, covered for up to 24 hours before serving. When ready to serve, garnish with raspberries, whipped cream, and mint leaves.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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