Spicy chocolate pots-de-crème

Spicy chocolate pots-de-crème

By
From
Paris Pastry Club
Serves
4
Photographer
Helen Cathcart

When the sky looks like it’s been bruised and thunder roars, I love to make hot chocolate. Rich and warm with spices, it makes rainy days the best you could ever hope for. I also like to turn my favourite spicy hot chocolate recipe into lush pots-de-crème just by adding four egg yolks and baking for a few minutes in the oven.

Ingredients

Quantity Ingredient
240g whipping cream
100g whole milk
3 star anis
2 cardamom pods, crushed
1 teaspoon hot chilli powder
1/4 teaspoon ground cinnamon
1 vanilla pod, with its seeds
4 egg yolks
20g caster sugar
90g dark chocolate, finely chopped

Method

  1. Preheat the oven to 150°C and boil a kettle of water.
  2. Pour the cream and milk into a saucepan, add the spices, scraped vanilla pod and its seeds and bring to the boil. When the cream mixture boils, remove from the heat, cover with a lid and leave to infuse for 15 minutes.
  3. Whisk the egg yolks and sugar in a bowl. Strain the cream through a fine-mesh sieve onto the egg mixture, stirring as you do so. Add the chocolate and mix with a rubber spatula until melted.
  4. Divide the mixture between 4 small ramekins arranged in a deep baking tray. Pour in enough hot water from the kettle so it reaches halfway up the sides of the ramekins. Bake for 25 minutes until just set and still slightly wobbly in the centre.
  5. Carefully lift the ramekins from the water bath and cool at room temperature for a few minutes before refrigerating. Chill for 2 hours, or overnight, before serving.
Tags:
Paris Pastry Club
Fanny
Zanotti
French
Paris
Parisian
baking
baker
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