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Cardamom Chocolate Pots de Crème

By The Canadian Living Test Kitchen

Tested till perfect

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Cardamom Chocolate Pots de Crème

This recipe makes 8 servings

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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 saucepan, heat together cream, milk, cardamom, cloves and star anise over medium-high heat until steaming. Remove from heat; cover and let stand for 40 minutes. Strain through fine sieve into clean pot; heat over medium-low heat until steaming. Whisk in chocolate until smooth.

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

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