Petit pot de crème au chocolatThese small chocolate custards can easily be mistaken for a Crème Brûlée. Made on the same principle and also from the custard recipe family, I’ve adjusted this popular French recipe to incorporate some chocolate. Why not…? I’ve added some tips underneath the recipe to ensure success of the custard, as it’s very easy to overheat the milk and curdle the eggs. Follow the simple rules on this recipe and you can also achieve the desirable velvet and smooth consistency a perfect French Custard should have. We offer Dessert classes at our academy from the month of August so feel free to contact us for more detail. Petit pot de crème au chocolat– by Nicolette van Niekerk Preparation time: 20 minutes Cooking time: 25 – 30 minutes Serves: 8 Small Pots / glass jars Ingredients: 200 ml Fresh Cream 200 ml Full Cream Milk 3 Egg Yolks 1 Whole egg 80g Castor Sugar 30g Cocoa powder 1 Vanilla pod / 15ml Vanilla Essence Method: 1.Preheat the oven to 140°C. Put the milk and cream in a saucepan on the stove. Split the vanilla pod and scrape down the vanilla seeds and add it to the milk mixture. 2.Mix together the eggs and sugar in a separate bowl. 3.On medium heat, bring the milk and cream just to the boil. Then, remove from the stove and allow cooling a little bit before adding to the egg mixture.Add the cocoa powder to the milk mixture and stir until all the powder is dissolved. 4. Pour the milk mixture over the eggs and stir well. Ensure there is no foam or skin on the custard. Scrape it off before baking the custard in the oven. 5. Pour the custard mixture into 8 small glass jars. Fill a roasting tin or baking tray with warm water and place the jars in the warm bath ensuring that the water comes halfway to the sides of the jars. 6. Bake for 25 – 30 minutes or until the custards are firm to touch. 7. Leave the jars on a cooling rack to cool off, but the dessert should be served warm with dusted cocoa powder sifted over it. Present with freshly whipped cream and strawberries. TIPS:
- The milk and cream should be prepared over medium heat to make sure that it does not overheat and burn. Should there be a layer of film over the milk, remove it first before adding to the eggs.
- Curdling of eggs will occur when the milk is too hot when poured over the egg mixture. Let it cool down a bit before pouring it slowly over the sugar and eggs. Keep stirring the mixture until all is mixed thoroughly.