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In recent years, my husband has had to work on New Year’s Eve so we’ve had to make time before he goes in to celebrate. He’s a man of simple tastes; if you ask him what he wants for dessert, it’s usually pudding. When he asks for pudding, he usually means pots de créme, which is an easy to make custard. Pots de creme sounds a lot fancier and delectable than pudding, doesn’t it? Depending on my mood (and cravings), I like to add fruit flavor the custards, cointreau and creme de cassis being my favorites to use.
Orange Chocolate Pots de Créme For Two
- 1/4 cup whole milk
- 6 tablespoons heavy cream
- 1 1/2 ounces high-quality bittersweet or milk chocolate
- 2 large egg yolks
- 2 1/2 tablespoons sugar
- 1 tablespoon fruit flavored liqueur, optional
- Preheat oven to 300º
- In saucepan over medium heat, combine the milk and cream and until small bubbles appear. Add the chocolate, stir just until the chocolate is melted. Set aside to cool slightly.
- In a small bowl, whisk together the egg yolks and sugar until the sugar is dissolved. If using, add the liqueur. Slowly pour the warm chocolate mixture into the egg-sugar mixture, stir constantly.
- Arrange two 1/2 cup ramekins in a deep basking dish. Divide the chocolate mixture evenly between the two ramekins. Pour hot water into the dish to reach about halfway up the sides of the ramekins.
- Bake until the custards are just firm at the edges but are still a bit jiggly in the center when shaken, about 30 minutes.
- Carefully remove ramekins from dish, allow to completely cool and cover with plastic wrap touching the surface so skin doesn’t form. Refrigerate at least 2 hours or over night prior to serving.
Suggested Wine Pairing
If you're making plain chocolate pots de créme, a tawny port will balance out the chocolate flavors and won't be overwhelmed by the bitterness from the chocolate. If you're adding a fruit flavored liqueur, sparkling wine or champagne is your best pairing. Remember, your wine should be sweeter than your dessert!