Pots de Creme

Okay, first of all, here’s how you do NOT pronounce Pots de Creme: “Pawts deh Creem.”

Here’s how you DO pronounce Pots de Creme: “Po de Krehm”, or, if you want to get really technical, “Po de k(insert phlegmy, back-of-the-throat crackly French sound)ehm”.

Okay, now that we have that life-altering issue under control, let’s talk about this delightful dessert! Folks, I can't begin to express to you how monumentally easy this Pot de Creme is to prepare, and how truly delicious it is. Now, it does need to chill for 3 to 4 hours before serving, so it does require a tiny bit of planning. But the preparation couldn't be easier, and will leave you with much more time not to water your garden and not to do laundry and not to clean out your fridge and not to clear off the counter right inside your door where everyone sets their papers and junk and dead frogs.

Hypothetically speaking, of course.

Let’s make Pots de Creme! It’ll make ya feel reeeeeeal fancy-like.

The Cast of Characters: Semi Sweet Chocolate Chips, Eggs, Vanilla, and Strong Hot Coffee. Nothing complicated here!

Begin by throwing in 12 ounces semi-sweet chocolate chips.

Crack in four eggs…

Right on top of the chocolate chips

Add 2 teaspoons of vanilla.

OR! If you want to kick things up a little bit, you can substitute either Cognac, Grand Marnier, Kahlua, or any other liqueur you can think of. 

Next, add in a healthy pinch of salt.

Now, put the lid on..

Then turn on the blender.

Then, as soon as the mixture is blending, remove the circular disk from the blender lid…

And slowly pour in VERY HOT coffee. 

Anyway, the mixture will slowly expand and rise in the blender…

Just make sure you keep it in a slow stream and you'll be fine.

After you've added all the coffee, continue blending for a few more seconds until mixture is smooth, then turn off the blender.

Now, traditionally, Pots de Creme is served in little “pots”, or demitasse cups. 

Just pour the mixture into all the glasses, leaving plenty of room to add whipped cream later.

And that is IT! Took five minutes, tops.

Now place the glasses into the fridge for 3 to 4 hours at least so the mixture will firm up. That’s what I’m gonna go do right now.

Prep Time: 4 Hours  |  Cook Time:  |  Difficulty: Easy  |  Servings: 2

• 12 ounces, weight Semi-Sweet Chocolate Chips
• 4 whole Eggs, Room Temperature
• 2 teaspoons Vanilla Extract (or Cognac, Grand Marnier, Etc.)
• 1 pinch Salt
• 8 ounces, fluid Strong Hot Coffee

Preparation Instructions

First thing to do is to take your eggs out of the refrigerator ahead of time and let them come to room temperature before starting.

When eggs are at room temperature you can begin by placing the chocolate chips into a blender. Follow this with the eggs and the vanilla (or liqueur). Add a pinch of salt. Turn on the blender.

While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture.

Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.

Pour the mixture into your serving glasses or little demitasse cups, leaving plenty of room to add a heap of whipped cream later.

Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.

Garnish with whipped cream and maybe a chocolate curl or two and you have an easy, delicious and yes, elegant, dessert!

Source: The Pioneer Woman