If you are looking for some easy make ahead desserts, you can try making some pots de creme, just like this one here. Easy here means simple, no mixer required, no complicating or confusing steps, no beating of egg whites ..etc. We just need to melt some chocolate together with some cream and milk and then blend them into the egg mixture... that's probably all...goes into the oven.
This is a custard type of dessert, it is cooked by using the water bath method Making pots de creme reminds me of making creme brulee in one of our bake along session long time ago. I remember when i did my first creme brulee, i had some calculations made worrying that my custard wont set properly but here i didnt bother, it sets beautifully. The texture is neither too solid or runny, i'm just very pleased with the outcome. I must confess though half way thru the baking, i was on the phone and totally forgotten about the custard in the oven after that. So my pots de creme actually sat in the oven 30 mins more after the heat went off! It didnt do any harm to the pots de creme luckily, the custard is very smooth and the surface didnt get rough...could be also due to the pan has been covered with some foil paper, phew!
|can be kept for several days before serving. Serve chilled!|
So if you are keen on some make ahead chocolate desserts, do consider trying out this and get some good quality chocolate or make some this weekend and join Joyce, Zoe and myself in this bake along.
Recipe ( from Williams Sonoma Baking Book )
this is half of the original recipe
170ml heavy cream
3oz bittersweet chocolate ( i used dark choc with 50% cocoa) finely chopped
1/2 tbsp expresso powder/instant coffee powder
3 large eggs yolks
Get ready 3 180ml ramekins and a shallow roasting pan. Preheat oven to 150C
In a small saucepan over medium heat, combine the cream, milk, chopped chocolate, coffee powder and cook, whisking frequently until the chocolate has melted and the liquid is hot. Do not let boil. Remove from heat.
In a bow, whisk the egg yolks and sugar together using a hand whisk until well blended. While whisking constantly, gradually pour in the hot chocolate mixture into the egg yolk mixture. The pour the custard over the sieve into a glass measuring jug. Skim off any foam and bubbles from the top.
Divide the custard evenly among the ramekins. Place them in a shallow roasting pan and pour hot water to come halfway up the sides of the ramekins. Cover the pan with aluminium foil.
Bake the custards until they are set but centers still jiggle slightly when the ramekin is slightly shaken, about 55-60 minutes. ( after 55 minutes, i left the custards in the oven for another 30 mins with power off ) . Remove the pan from the oven, cover the ramekins and refrigerate until well chilled. at least 2 hours or overnight.