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Easy Pots de Crême

(serves 6) (or 12 of the little cups I used)

2 1/2 Cups heavy cream
6 Oz. good semi-sweet chocolate
1/4 Cup dark rum
6 egg yolks
3 Tbsp. Sugar
I Tsp. Vanilla

Heat oven to 325°
Place rack in center of oven
Over medium-low heat whisk cream, chocolate and rum til chocolate has melted. Add vanilla.
In medium bowl whisk yolks and sugar together.
Slowly whisk hot cream into eggs. Very slowly at beginning so yolks don't curdle.
Pour into 8  6 oz. ramekins (like I said these are HUGE servings. Mine were more like 3 or 4 oz)
Put ramekins in roasting pan. Place in oven. Add hot water to pan about halfway up ramekins.
Bake til just set. About 20-25 minutes
Chill.

Marshmallow Cream
(This is Ellerbe recipe from INDULGE)

2 Cups light corn syrup
3 Egg whites (preferably pasteurized although I couldn't find any so if anyone does please let me know where)
1/2 Tsp. salt
2 Cups powdered sugar
1 Tsp vanilla

Using a mixer mix corn syrup, egg whites and salt on high for about 6 minutes or until mixture is thick and holds peaks. Gradually add powdered sugar to mixture whisking until incorporated. Turn mixer to low;  add vanilla.                 
(This makes soooo much. I made 2/3 batch and still had so much left. A 1/3 batch with just 1 egg white is ample to top pots de cremê recipe.)
Remove pots de cremê from frig to allow to lose chill. Put on cookie sheet  Mound with marshmallow cream completely covering chocolate.
Turn on broiler in oven to high
Run under broiler til golden brown on top watching entire time so they don't incinerate.