- Yield: 8 servings
Peppermint Chocolate Pot de Creme
Recipe courtesy of Marcos Gonzalez, Executive Pastry Chef, JW Marriot San Antonio
Ingredients
- whole milk - 1 cup
- whipping cream - 1 1/3 cup
- bittersweet chocolate - 6 oz., chopped in pieces
- granulated sugar - 1/3 cup
- egg yolks - 7 ea.
- pure peppermint extract - 2 Tbsp.
- vanilla extract - 1 tsp.
Instructions
- To prepare the filling, place the chopped chocolate in a mixing bowl and set aside. Combine the milk and whipping cream in a large saucepan over medium heat and bring almost to a full boil.
- Remove from heat and start to pour over the chocolate while stirring until chocolate completely melts and it becomes a smooth mixture.
- In another mixing bowl, whisk together the egg yolks, sugar, peppermint extract and vanilla extract until well blended.
- Slowly pour the hot chocolate mixture over the egg mixture and whisk together to create a smooth custard.
- Run the custard mixture through a fine sieve, and fill your ramekin molds 3/4 of the way up.
- Set your ramekins in a large pan. Carefully add water to the pan halfway up the sides of the ramekins.
- Set a large pan with ramekins in the center of the oven and bake at 300° F for about 35 minutes, or until the custards look almost set when ramekins are jiggled.
- Remove ramekins from the oven, water bath and chill in the refrigerator for 5 hours.
- Serve with a dollop of whipping cream if desired.
