Cardamom Chocolate Pots de Crème
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 374 |
| pro | 6 g |
| total fat | 30 g |
| sat. fat | 17 g |
| carb | 23 g |
| fibre | 3 g |
| chol | 212 mg |
| sodium | 31 mg |
| potassium | 84 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 11 |
| vit A | 22 |
| folate | 10 |
Baking these puddings in a bain-marie, or water bath, gives them an incredible silky texture.
Ingredients
- 1-1/2 cups whipping cream
- 3/4 cup milk
- 10 cardamom pods, crushed
- 8 whole cloves
- 3 whole star anise
- 7 oz good-quality bittersweet chocolate, (such as Lindt), finely chopped
- 6 egg yolks
- 5 tbsp granulated sugar
- 1 tsp vanilla
- 1 pinch salt
Preparation
In large bowl, whisk egg yolks with sugar until pale; whisk in about 1/2 cup (125 mL) chocolate mixture. Whisk in remaining chocolate mixture, vanilla and salt until smooth. Strain through fine sieve. Divide among eight 5-oz (150 mL) ramekins or custard cups. Place in roasting pan lined with tea towel. Pour in enough boiling water to come halfway up sides of ramekins. Cover pan with foil.
Bake in 325°F (160°C) oven until edges are set but centres still jiggle, 25 to 35 minutes. Remove from water; let cool on racks. Cover and refrigerate for 6 hours or for up to 24 hours.
Additional information : Variation
Cinnamon Pots de Crème: Replace cardamom, cloves and whole star anise with
10 peppercorns, 1 cinnamon stick and 1-1/2 tsp (7 mL) anise seeds.
Source : Canadian Living Magazine: January 2010









