Here we are in Colorado. To celebrate, we have decided to make Pot de Creme, honoring the herb that Colorado is known for.
Pot de Creme is actually a French dessert, and our version does not include any of the famous herb. For those who aren’t familiar with this delicious dessert, it is similar to a dense pudding.
The difference between Pot de Creme and pudding is the former relies only on eggs to thicken, while the latter typically uses cornstarch.
After a long day of hiking or skiing in the beautiful Colorado mountains, this would certainly be something we would like to have.
Pot de Creme
makes 6 servings
8 oz bittersweet chocolate, chopped
1 t vanilla
6 egg yolks
6 T sugar
1/2 t salt
1 1/2 c whole milk
1 c cream
Place chopped chocolate and vanilla in a medium bowl. In a medium saucepan, whisk together egg yolks and sugar. Add salt, cream and milk to the saucepan and place over medium heat. Whisk continuously until the mixture is the thickness of heavy cream – this should take about 8 to 12 minutes.
Remove from heat and pour through a sieve into the bowl with the chocolate. (This will help get rid of any little bits of egg that have cooked.) Stir until chocolate is completely melted and mixture is smooth. Pour into ramekins and chill in the refrigerator for 2 hours to firm.
Serve with whipped cream, if desired.