4 March 2013

Petits Pots de Crème au Chocolat et au Lait de Coco

If you know me, you know I am French. Well French Canadian. But there is still a je ne sais quoi in saying you're French innit? Which mainly translate, in my case, as having some killer family recipes, as well as a funny accent that people can't place when you speak English (once people guessed Brazilian.... hurmph). But no I am French Canadian and very proud of my heritage.

So now let's talk about this recipe. Yes the title is French, and it roughly translate into Little Chocolate and Coconut Milk Cream Pots. Doesn't it sound dainty? They are basically a custard baked in little pots in a water bath in the oven. Sounds daring you say? Well although those little individual pots look very impressive, they are dead easy to make. But shhh, don't tell your guests when they compliment your baking skills! Smile coyly and say in your best French "Mais oui!".

Sifted cocoa

So to impress your guests, you'll need:

1 egg + 2 egg yolks
187 ml (3/4 cup) organic coconut milk
62 ml (1/4 cup) heavy cream (I used lactose free)
250 ml (1 cup) milk (I used lactose free skimmed milk - but you can use anything you fancy whole, semi-skimmed or skimmed)
3 tablespoons light brown sugar
60 g dark chocolate (I used 85% but up to 64% cocoa is ok)
1 tablespoon cocoa powder, sifted

Preheat your oven to 320˚F/160˚C. Warm the milk, cream and coconut milk in a small saucepan so it is not up to boiling point, but getting there. Take off the heat, cover and let rest. For extra Frenchness, you could add cardamom pods, or lavender flowers so to infuse your milk at this point, but it's not a necessity. If you do, let infuse for 20 minutes, then filter and keep warm.

Melt your dark chocolate carefully in the microwave. I go with 30 seconds, stir, 30 seconds, stir, etc. so not to burn it.

Empties no.1


In a mixing bowl, bet the egg and egg yolks with the brown sugar. Stir in the chocolate, and then the cocoa powder.

Pour the warm milk slowly and whisk. Then pour into small ovenproof little pots. The recipe yields 6 petits pots.

Put the little pots in a pan and pour warm water till it reaches the cream level. Then carefully transfer to the oven and bake for 25 to 30 minutes. The creams will be set but will giggle a little in the middle. It's ok, the creams will set when they cool down.

Remove from the water bath and let cool completely before covering and refrigerating for a couple of hours or until serving.

You can dress these up when the time comes with a little sweetened whipped cream and chocolate shavings, but I prefer them just the way they are. These are not too sweet so nothing to feel guilty about.

Now enjoy and feel all smug with your newly acquired Frenchness.

Empties no.2

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