Classic Bistro Pot de Creme
Peter Brett, pastry chef of Circle Bistro's recipe, is the height of luxury, yet can be made in minutes before work on the day of a dinner party. Just make sure you use a good quality chocolate.
Makes six four-ounce servings.
Ingredients:
8 ounces semisweet chocolate
6 eggs
2 cups heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
Chop the chocolate into roughly half-inch pieces, or use good-quality chocolate chips. Place the chocolate in a small bowl and set aside.
Separate the eggs and place the yolks in another small bowl. You can freeze the
whites for another use.
Heat the cream and sugar in a small saucepan on medium heat until tiny bubbles appear at the edge of the pan.
Gradually whisk half the hot cream into the yolks. Pour the yolk mixture back into the pan with the rest of the hot cream.
Stirring constantly over medium-low heat, cook until thickened and steaming, a minute or two. Do not boil or the mixture will scramble. Pour the hot mixture over the chocolate.
Stir until the chocolate melts, and stir in the vanilla. Pass the mixture through a fine mesh strainer into a small pitcher or glass measuring cup.
Divide evenly among six ramekins and chill two hours or more.
This is best served the day it’s made.
This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current.