We found ourselves with a lot of chocolate after Christmas, and although most was devoured eagerly, I managed to sneak some aside for some extravagance.
Caramel, Chocolate, salt. There couldn’t be a more perfect union. Balanced, creamy and sweet.
It’s a combination that is historic. One that will always stand the test of time and trends and pots and paper straws and with good reason, it tastes like magic, and is most definitely extravagant.
This dessert is not for the faint hearted. It’s rich, and thick and fantastic.
Pot de creme, simply translated to cup of cream is modeled on the classic french dessert from the early 17th century where custard with fruit was supposedly served in small individual pots. Like many classic recipes there are multiple ways to achieve the same results. No bake, bay marie, or oven baked bay marie. The Caramello pot de creme recipe uses a no bake method, which gives you more control of the custard consistency, and gives a smooth finish.
For anyone who is having a dinner party or function, this is a great dessert course with a handy set and forget feature. It can be fully prepped and and made ahead of time, without losing quality in both appearance or flavour and brought out minutes before service.
“Caramello” Pot de Creme
1 cup Cream
1/2 cup milk
1 tsp Vanilla extract
4 egg yolk
2 tbsp caster sugar
200g Caramello chocolate/ caramel filled chocolate or 100g caramel sauce and 100g milk chocolate
Pinch of salt (or to taste)
In a heavy based saucepan over medium high heat combine cream, milk and vanilla extract.
Heat until steaming or just below boiling point, whilst stirring constantly.
In a separate bowl combine egg yolks and sugar and whisk until light and fully incorporated.
Whist stirring the egg mix slowly pour in 1/3 of the cream mix to temper the eggs. once combined slowly add the remaining cream mix whilst stirring.
Turn the heat to medium low and add the egg/ cream mix back into the saucepan and onto the reduced heat.
With a wooden spoon stir until the mix is thick, but not letting the heat above 84C. There should be ribbons following the spoon when stirring.
Remove from heat and add the chocolate, stirring constantly to avoid scolding the chocolate. Stir until the chocolate has melted. (if the chocolate is being stubborn, add it to a very low heat whist stirring until the chocolate is fully melted)
Have cups, jars, little bowls ready to pour your custard mix into. Fill, let cool to room temperature then transfer to fridge until set (at least 4 hours)
To serve remove from fridge 10 minutes before to soften slightly, garnish and enjoy.
Slow and steady it the key to a super thick custard.
If you can’t find Caramello chocolate just use regular dairy milk instead.
Cadbrey Caramello chocolate does contain glucose from wheat, but due to the the amount of processing that it goes through it is gluten free. However, if you are super sensitive to gluten perhaps listen to your body and maybe stay away from produces that contain glucose from wheat. You could try making your own caramel instead.
These are great for catering large gatherings, the mix can be doubled, tripled, whatever and made a day or so in advance and then forgotten about until the mains have gone out. The perfect function dessert.