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6-1/2oz. bittersweet chocolate, finely chopped
2-1/2 cups heavy cream
2/3 cup milk
1 teaspoon Lapsang or smoked tea
1/2 cup sugar
6 large egg yolks
1/2 cup whipped cream
2 teaspoon sugar
1/4 teaspoon vanilla paste
Place chopped chocolate in a large bowl. Bring whipping cream, milk, and tea to a simmer in a medium saucepan. Turn off heat and add 1/4 cup sugar and stir to dissolve.
Let cream steep for 5–10 minutes. Strain.
Whisk egg yolks and remaining 1/4 cup sugar in a bowl. Gradually whisk hot cream into egg yolks a little at a time, once blended strain milk liquid over chocolate and stir until chocolate is dissolved. Cover and chill.
Preheat oven to 300º F.
Divide custard among custard cups or demitasse cups. Cover the cups with plastic wrap and place in a roasting pan. Fill the pan with warm water, halfway up the side of the cups.
Bake custard in the water bath for 45–55 minutes.
Remove from the water and chill for 6 hours.
Combine the cream and sugar in a bowl and beat until peaks form. Add vanilla paste.
Top chilled Pots de Crème with a dollop of whip cream.
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