Dessert: Chocolate Pots de Crème and Almond Wafers

Master baker Nick Malgieri’s Perfect Chocolate Loaf Cake was, well, perfect. And chocolate cake perfection can only be topped by one thing – chocolate custard perfection. So, naturally, I referred back to one of the nation’s best bakers for the seamless m

Ingredients

2 cups heavy whipping cream
1/3 cup sugar
6 egg yolks
1 vanilla bean, split
12 ounces bittersweet chocolate, cut into 1/4" pieces
8 aluminum cups

Instructions

Bring the heavy cream, half of the sugar and the vanilla bean (scraped, plus whole pod) to a boil in a saucepan.
Whisk together the egg yolks with the remaining other half of the sugar in a separate bowl.
Whisk 1/3 of the boiling milk mixture into the egg yolks, stirring constantly. (Note: This is the "tempering" process, which ensures that you won't end up with scrambled eggs!)
Return the combined egg/milk mixture to the saucepan with the remaining milk and continue cooking it for 15-20 seconds until slightly thickened.
Strain the cream into a bowl containing the chocolate. Whisk until completely smooth.
Pour the mixture into the aluminum cups and refrigerate until cooled. Top with Almond Wafers (recipe below).

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