Bittersweet Chocolate Pot de Creme, 42 Degrees

[kalypso]

Bittersweet Chocolate Pot de Creme, 42 Degrees

Serves 14 as Dessert.

When I lived in the Bay Area one of my favorite desserts was the Bittersweet Chocolate Pot de Creme at the now closed 42 Degrees. Ann Walker was the pastry chef who created this recipe. Pot de Creme is typcially a baked custard dessert. The method for this recipe is range-top, which technically would make this a pudding, I suppose. But it is far richer and more resembles a pot de creme than a pudding. This is without a doubt one of the best all-time chocolate comfort desserts.

Michael Bauer, food editor for the San Francisco Chronicle printed the recipe in his book Recipe for Success, and it appeared once in the Chron food section at least 10 years ago. For the book Bauer tested several different chocolates and recommended Callebaut as the best chocolate for this recipe.

• 4 c Heavy Cream
  
• 1-3/4 c Half & Half
  
• 1/2 c Sugar
  

Pinch of Salt

• 18 Egg yolks (yes, that's correct, 18 egg yolks, which is why it's so good )
  
• 12 oz Bittersweet chocolate, Callebaut preferred, finely chopped
  
• 1 tsp Vanilla
  

1. Chop chocolate and place it in a large bowl and set aside.

2. Combine the heavy cream, half & half, 1/4 cup of the sugar and salt in a large sauce pan and bring to a simmer.

3. Add the remaining 1/4 of sugar to the egg yolks and whisk until well incorporated.

4. Temper the egg yolks by adding a few tablespoons of the hot cream mixture to it, whisking well. Then pour tempered eggs into the hot cream and whisk.

5. Over medium heat stir mixture until it thickens enough to coat the back of a spoon, about 10 minutes.

6. Pour thickened mixture over the reserved chocolate and add the vanilla. Whisk until the chocolate melts and cream mixture has been well incorporated. Strain through a sieve.

7. Pour into 8 oz. ramekins and refrigerate until chilled, at least 2 hours.

8. Serve with lightly sweetened whipped cream if desired.

* Callebaut chocolate really works best in this recipe according to Michael Bauer

Keywords: Intermediate, Chocolate, Dessert

( RG1617 )