The fabulous Kristyn from pretty kitten’s kitchen is sharing her third recipe from her summer dessert series with you. It is super simple to make and deliciously creamy. Enjoy, Bintu.
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I love baking, but in the summer it’s just too hot sometimes. That’s when I rely on no-cook recipes, like this one, to get my dessert fix. These pots de crème are so dreamy, creamy, heavenly. And easy
It’s also ridiculously versatile. I’ve given the basic recipe here, but there are a million ways to vary the flavor. A summery hint of coconut couldn’t go amiss. Orange or raspberry extract or liqueur. A splash of peppermint extract would make it perfect for Christmastime. I could go on, but I’ll let you come up with some ideas of your own.
Just don’t tell anyone how simple they were. A magician never reveals his tricks. 😀
For best results, be sure that the eggs are at room temperature. If you need to bring refrigerated eggs up to temperature quickly, place them in a bowl and cover with hot tap water. Let sit for 5 minutes or so. Also, be sure that your liquid is HOT. Don’t let it cool much before adding it as directed.
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Super Simple Pots de Créme! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Super Simple Pots de Créme
Ingredients
- 340 g (12 oz) bittersweet to dark chocolate, chopped (chocolate chips work great!)
- 4 eggs at room temperature***
- 2 tsp vanilla
- Pinch of salt
- 236 ml (1 cup) HOT liquid -- water, milk, cream, coconut milk (that's what I used for the ones pictured here) If you're a coffee drinker, hot coffee works, too.
- 236 ml (1 cup) heavy cream
- 32 g (1/4 cup) powdered / confectioners' sugar
- 1 tsp vanilla essence
Instructions
- Pulse together several times to break up the chocolate bits and incorporate the eggs a bit.
- Then turn on the blender/fp.
- Remove the small section from the center of the lid, allowing you to stream in the hot liquid. Stream it in slowly and steadily.
- The heat will melt the chocolate and the mixture will become smooth as well as rise and expand some. Keep running the blender until the mixture is smooth (if it's not already).
- Divide mixture among serving dishes. I like to do 4 ramekins, but it is extremely rich and could make a satisfying dessert in a shot glass or other small vessel.
- Chill in refrigerator until cooled through and set.
- While it's chilling, whip the cream together with powdered sugar and vanilla to stiff peaks.
Notes
Markell @ A Mouse In My Kitchen says
19/07/2013 at 7:56 pmThis looks amazing. And it looks like I could even make it! I’d love to see this linked up over at my link party. You can find it here
Janie says
20/07/2013 at 2:15 pmYikes! Best not make a batch of that up whilst I’m seriously craving sweet stuff, there’d be none left!
Janie x
Bintu says
20/07/2013 at 4:55 pmI here I am drooling over your banana and amaretti desserts.
Helene D'souza says
20/07/2013 at 5:24 pmNow I am craving this little pot desserts. what a treat after a loooong day! =)
Kalyan says
21/07/2013 at 10:25 amlooks inviting and mouthwatering stuff!
Michelle says
21/07/2013 at 3:05 pmI’m a new follower from Let’s Get Social. Nice to meet you!
Stephanie Pass says
23/07/2013 at 10:39 amThis looks absolutely scrumptious!
Bintu says
23/07/2013 at 1:18 pmThey are =D.
Deanna Ritz says
24/07/2013 at 2:18 amSounds easy and really yummy! Looks fancy too. 😉 Can’t wait to make it. I pinned it to my dessert board.
Deanna
Bintu says
24/07/2013 at 7:56 amThanks for that. They are delish.
Amy | Club Narwhal says
24/07/2013 at 4:24 pmI can’t wait to give these little pots of awesome a try! Thanks for sharing 🙂
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