Chocolate Pots de Crème and a Giveaway (TWD)

This week's Tuesdays with Dorie (TWD) recipe was chosen by Christine of Black Cat Cooking: Chocolate Pots de Crème. Just like the name implies, these are little pots of cream! Pots de crème are a loose French custard - they aren't quite as firm or dense as other custards like flan.

Aside from their looser consistency, you will find that these are very similar to creme brulee (just without that yummy crunchy caramelized sugar "crust").  They are made the same way you would make creme brulee, except these are covered while baking.  Pots de crème are made with eggs, egg yolks, sugar, cream, milk, and chocolate. The milk and cream are heated and then slowly added to the whisked eggs/egg yolks and sugar until it is tempured. It is then flavored with chocolate ganache and the final mixture is poured into porcelain cups (also called "pots de crème"), and baked in a water bath at low heat until set.


These were smooth and creamy but not too heavy.  I didn't compare the proportion of milk, cream and eggs in this recipe to what's in creme brulee, but these definitely seemed less heavy.  I know creme brulee recipes only use yolks and this one used both whole eggs and yolks, so that would make sense.  Personally, I love the crystallized/burnt sugar layer on top of creme brulee. So even though I'd make this recipe again based on taste, I probably won't be making it again because I'd just rather make chocolate creme brulee instead!


Thanks Christine, for hosting this week.  If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed these creamy, chocolatey treats!  And, if you'd like to win a $100 Visa gift card, head on over here to enter my current giveaway.  I've got a few giveaways lined up for March, so be sure to check back often!

* Recipe notes:
- If you don't have any pots de crème, you can simply use ramekins.

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