Pots de Crème with Fleur de Sel, Lime and Dark Chocolate
— my life in the kitchen.

November 16, 2010

Pots de Crème with Fleur de Sel, Lime and Dark Chocolate

Montreal is a dream inspiration for this foodie. I always come home with a ton of ideas and can't wait to recreate flavors I've experienced.

This recipes is inspired by one tiny little chocolate from Marius et Fanny, a chocolate shop on Rue St-Denis in Montreal's Plateau neighborhood. I found this cute little place on my first trip and I've continued to stop in every visit since. I always get the same exact luxury: Chocolate Caramel and Lime chocolates.

The French classic, Pot de Crème, was the perfect choice to infuse with these unexpected combination of flavors. You get that amazing creamy and dense feel – just like the oozing caramel middle from the sweet little chocolate.

Sometimes a little decadence is all you need.

Pots de Crème with Fleur de Sel, Lime and Dark Chocolate

INGREDIENTS

For the custard:

  • 1 1/4 cups sugar
  • 1/4 cup water
  • 1 3/4 cups whipping cream
  • 1/2 cup whole milk
  • 6 large egg yolks
  • 2 limes zested
  • 1 tsp Fleur de Sel (French sea salt)

For the chocolate sauce:

  • 4 ounces high-quality bittersweet or dark chocolate, chopped
  • 1/4 cup cream

DIRECTIONS

Position rack in center of oven and preheat to 325°F. Place six 2/3-cup soufflé dishes or 3/4-cup custard cups in large roasting pan. Combine sugar and water in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Gradually whisk in 1 1/2 cups cream and milk (mixture will bubble vigorously). Stir until caramel dissolves, about 2 minutes. Add lime zest. Let cool for 10-15 minutes to avoid scrambling your egg yolks.

Whisk egg yolks in large bowl until foamy. Gradually whisk in cooled caramel. Strain into 4-cup glass measuring cup. Divide among dishes. Pour enough hot water into pan to come halfway up sides of dishes. Cover pan with foil. Bake until custard is just set at edges but still moves in center when shaken gently, about 1 hour. Remove from water; cool on rack. Chill until cold, at least 2 hours. (Can be made 2 days ahead. Cover; keep chilled.)

For the chocolate sauce, bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until smooth. Top each pot with a layer of chocolate and return to refrigerator until set.


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