Combi F-180 Operations Instructions download pdf (Page 29)

Chocolate Pots de Crème

A grown-up chocolate pudding.

Active Time: 30 minutes Total Time: 3 hours 30 minutes

Makes 4 servings

½ cup (125 ml) heavy cream

½ cup (125 ml) whole milk

½ teaspoon (2 ml) pure vanilla extract

3 ounces (85 g) semisweet chocolate [about ½ cup (125 ml)

chocolate chips]

¼ teaspoon (1 ml) espresso powder (optional)

3 large egg yolks

¼ cup (60 ml) granulated sugar

½ teaspoon (2 ml) kosher salt

1. Put the cream, milk and vanilla in a small saucepan set over medium-low

heat. Put the chocolate and espresso powder if using, in a heatproof mixing

bowl; reserve. Once cream/milk mixture just comes to a simmer, pour it

over the chocolate. Let the chocolate sit for a few minutes, and then whisk

together (you do not want to whisk when it is too hot, or the chocolate will

be grainy).

2. Put the egg yolks, sugar and salt in a medium mixing bowl. Using either

a hand mixer fitted with the whisk attachment, or by hand with a whisk,

mix until very light and thick. Once combined, temper the yolks with the

chocolate/cream mixture by pouring about half of the warm chocolate

mixture into the egg mixture. Gently whisk until fully combined, and then

add the remaining chocolate mixture. Do not over-whisk – you do not want

the mixture to be frothy at this point. Dab the surface with paper towel to

remove any foam.

3. If the mixture seems a bit grainy, pour through a fine mesh strainer set over

a clean mixing bowl.

4. Divide mixture evenly among four individual [5 ounces (145 g)] custard cups.

5. Put cups on the baking pan and cover each with foil. Put the pan in the

oven with the rack in the lower rack position. Set to Bake Steam at 225°F

(110°C) for about 40 minutes. Once cooking time is complete, leave

custards undisturbed for 10 minutes before removing from oven. Custards

are done when they are just set (the centers will still move slightly when

shaken).

6. Once cool, wrap each custard cup with plastic and refrigerate overnight.

Custards are best served chilled.

Nutritional information per serving:

Calories 313 (59% from fat) • carb. 29g • pro. 4g • fat 22g • sat. fat 12g

• chol. 182mg • sod. 228mg • calc. 77mg • fiber 1g

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Combi F-180 Operations Instructions Page 29