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There’s a reason we love food so much in Door County. Not just for the taste, but also for the experience of creating something together, sharing stories with one another, and the connection we get when exploring delicious flavors and textures. And for those at Savory Spoon, it’s no different.
For 13 seasons, students have been coming to Janice Thomas’ cooking classes at Savory Spoon. Taught in a Historical Schoolhouse, students learn new cooking skills while creating lasting memories. “Memories are the best gifts of all and that is what we help them create in each class. It’s exciting to see them go home with new confidence to cook in their own kitchen.” Says Janice.
Personalizing dishes to your tastes is just one of the many things Janice loves to teach her students at Savory Spoon. Thomas says, “I enjoy showing students how to start with a basic recipe like pot de crème and tweaking it and taking it to the next level by the simple form of infusion.” Which is why she chose to share her recipe for Smoke Tea Infused Chocolate Pots de Crème.
Personal desserts make everyone feel special and are perfect for nearly any occasion. Served in a tiny cup called a demitasse (French for “half cup”) these Pot de Crèmes let everyone enjoy their own serving of decadent chocolate custard. With a silky and creamy texture, this classic dessert gets a hip and unique twist with the infusion of a smoky tea. Janice says you can use Jasmine, Earl Grey or another tea of your liking to make it your own.
So grab your friends or family and whip up some memories together with this twist on a classic Pot de Crème recipe. And sign up for a class at Savory Spoon for your next trip to Door County.
Smoke Tea Infused Chocolate Pots de Crème
6 ½ ounce chopped bittersweet chocolate, finely chopped
2 ½ cups heavy cream
2/3 cup milk
1 tsp. Lapsang or smoked tea
½ cup sugar
6 large egg yolks
Place chopped chocolate in a large bowl. Bring whipping cream, milk and tea to a simmmer in a medium saucepan. Turn off heat and add ¼ cup sugar and stir to dissolve.
Let cream steep for 5-10 minutes. And strain.
Whisk egg yolks and remaining ¼ 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 300F
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 to come 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.
½ cup whipped cream
2 tsp. sugar
¼ tsp. vanilla paste
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.