Indulge your senses with the decadent delight of Black Bottom Caramel Pots de Crème, a French dessert that promises to elevate your culinary repertoire! Imagine velvety chocolate custard nestled atop a luscious layer of rich caramel, all crowned with a touch of sea salt to enhance the flavors. Whether you're hosting a dinner party or simply treating yourself, this exquisite dessert is sure to impress. With just a few simple ingredients and a little bit of patience, you can create a show-stopping dessert that will have everyone asking for seconds. Ready to dive into this sweet symphony of flavors? Let’s get started!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup sugar
- 1/2 cup dark chocolate, chopped
- 3 large egg yolks
- 1/4 cup caramel sauce
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Prepare a water bath by placing a large roasting pan filled with about 1 inch of hot water.
- In a medium saucepan, combine heavy cream and milk. Heat over medium heat until it just begins to simmer, then remove from heat.
- In a separate saucepan, create a dry caramel by heating sugar over medium-high heat. Do not stir, but gently swirl the pan until sugar melts and turns a deep amber color.
- Carefully pour the hot cream mixture into the caramel, whisking constantly. The mixture will bubble vigorously, so be cautious.
- Add chopped dark chocolate to the caramel cream mixture, stirring until completely melted and smooth.
- In a separate bowl, whisk egg yolks until smooth. Slowly temper the egg yolks by gradually adding the hot chocolate-caramel cream while continuously whisking.
- Stir in vanilla extract and strain the mixture through a fine-mesh sieve to ensure a silky texture.
- Drizzle caramel sauce at the bottom of 4 ramekins, creating a thin layer.
- Carefully pour the chocolate-caramel custard mixture into the ramekins, filling almost to the top.
- Place the ramekins in the prepared water bath and bake for 25-30 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove from the oven and water bath. Allow to cool at room temperature for 15 minutes, then refrigerate for at least 2 hours before serving.
- Before serving, garnish with additional caramel sauce and a sprinkle of sea salt if desired.
Tips
- Prepare Your Water Bath: To achieve the perfect texture for your pots de crème, ensure your water bath is ready before you start baking. This gentle cooking method helps maintain a creamy consistency.
- Monitor the Caramel: When making the dry caramel, keep a close eye on the sugar as it melts. It can go from perfectly golden to burnt in seconds, so swirl the pan gently instead of stirring to achieve that deep amber color.
- Temper the Egg Yolks: To prevent scrambling your egg yolks, temper them slowly by adding the hot chocolate-caramel mixture gradually while whisking continuously. This technique ensures a smooth and silky custard.
- Strain for Smoothness: Don’t skip the step of straining your custard through a fine-mesh sieve. This will remove any bits of cooked egg and guarantee a luxurious texture.
- Chill Before Serving: Allow the pots de crème to chill in the refrigerator for at least 2 hours. This not only sets the custard but also allows the flavors to meld beautifully.
- Garnish Creatively: For an added touch, consider garnishing with a sprinkle of flaky sea salt or a dollop of whipped cream to enhance the dessert’s richness and visual appeal.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 5g
Fat: 32g
Saturated Fat: 20g
Cholesterol: 185mg
