- Recipes Home
- Interest Groups
Petits Pots De Creme Recipe
|Roasted coffee beans||50 Gram, crushed|
|Vanilla pod/1/4 teaspoon vanilla essence||1⁄2|
|Cold water||30 Milliliter (Two 15 Milliliter)|
|Hot water||45 Milliliter|
|Plain chocolate||100 Gram, broken into pieces|
Calories 241 Calories from Fat 109
% Daily Value*
Total Fat 12 g19.1%
Saturated Fat 6.3 g31.4%
Trans Fat 0 g
Cholesterol 199.5 mg
Sodium 60.1 mg2.5%
Total Carbohydrates 29 g9.7%
Dietary Fiber 1.1 g4.6%
Sugars 27 g
Protein 7 g13.9%
Vitamin A 6.5% Vitamin C
Calcium 14.2% Iron 5.8%
*Based on a 2000 Calorie diet
Add the coffee beans and the vanilla pod or essence, cover and remove from the heat.
Leave to infuse for 15 minutes, then strain the milk into a bowl.
Combine the sugar and cold water in a heavy saucepan, stirring constantly over a medium heat, until all the sugar has dissolved.
Bring the syrup to the boil and cook to a light golden caramel.
Dip the base of the pan in cold water to arrest further cooking and add the hot water, return to a low heat and stir until it becomes a smooth syrup.
Place the chocolate pieces in a pan with enough of the infused milk to cover, over a low heat, and stir constantly as the chocolate melts and forms a smooth paste, then gradually add the remaining milk.
Stir in the caramel syrup.
Whisk the egg yolks and whole egg together in a mixing bowl until smooth.
Gradually pour in the chocolate milk, gently whisking with the eggs.
Spoon off the froth on the surface and pour the custard into 6 'petit pots' or small ramekins.
Place in a wide, deep casserole and pour in hot water to two-thirds of the depth of the ramekins.
Cover the casserole and bake in a preheated oven for 20 minutes or until they are firm, but still tremble Remove from the oven, leave the ramekins to cool for a few minutes in the hot water, then remove and chill.