Pot – Au – Crème Chocolate Recipe
Thick Chocolate Baked Custard, Berry Coulis
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Ingredients
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Custard
Berry Coulis
Method
Custard Preparation
- 1
Melt the Chocolate
In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave until smooth. Stir occasionally to prevent burning, then set aside to cool slightly.
- 2
Mix Cream and Milk
In a saucepan, combine the heavy cream and whole milk. Heat over medium heat until just below boiling, then remove from heat.
- 3
Whisk Eggs and Sugar
In a large bowl, whisk together the eggs and granulated sugar until well combined and slightly frothy. Add the pinch of salt.
- 4
Combine Mixtures
Slowly pour the warm cream mixture into the egg mixture, whisking continuously to temper the eggs. Then, add the melted chocolate and vanilla extract, whisking until fully incorporated.
- 5
Prepare the Baking Dish
Preheat your oven to 150°C (300°F). Pour the custard mixture into individual ramekins or a baking dish. Place the ramekins in a baking pan and fill with hot water until it reaches halfway up the sides of the ramekins.
- 6
Bake the Custard
Bake in the preheated oven for 30-35 minutes or until the custard is set but still slightly jiggly in the center. Remove from the oven and let cool at room temperature.
Berry Coulis Preparation
- 7
Prepare the Berries
In a blender or food processor, add the mixed berries, granulated sugar, and lemon juice. Blend until smooth.
- 8
Strain the Coulis
Optional: Strain the blended mixture through a fine mesh sieve to remove seeds and pulp for a smoother texture.
- 9
Chill the Coulis
Transfer the berry coulis to a bowl and refrigerate for at least 30 minutes before serving.