Pots de Creme
📜 Collection: Gail Collection | ✍️ Attribution: Michelle Ala | 📂 Category: Desserts An incredibly simple and elegant no-bake chocolate pots de crème, made quickly in a blender for a rich, smooth, and decadent dessert. This classic French-inspired treat is perfect for effortless entertaining.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 0 mins | 3 hours | 4–6 Servings |
🔪 Key Equipment
- Saucepan
- Blender
- Ramekins
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Chocolate Chips | Semi-sweet |
| 1 1/2 Cups | Half-and-Half | Scalded |
| 2 | Egg Yolks | Large |
| 3 Tablespoons | Brandy | Optional |
| To taste | Whipped Cream | For serving |
| To taste | Cookies | Crisp, not-too-sweet |
Instructions
Step 1: Prepare the Base
- In a saucepan, heat the 1 1/2 cups half-and-half until scalded, ensuring bubbles form around the edges without reaching a boil.
Step 2: Blend and Set
- Combine the 1 cup chocolate chips, 1 1/2 cups half-and-half, 2 egg yolks, and 3 tablespoons brandy in a blender.
- Secure the lid and process at high speed until the mixture is completely smooth and emulsified.
- Pour the mixture into individual ramekins, filling them two-thirds full.
- Cover and refrigerate for at least 3 hours, or until the custard is firm to the touch.
Step 3: Serve
- Top each ramekin with a dollop of whipped cream and serve alongside crisp cookies.
💡 Make-Ahead & Storage: The custard can be prepared and refrigerated overnight for a firmer set.
Original Recipe Scan
