Ginger pots de crème
When you need a simple, intensely-flavored dessert, this is it. It requires time to make, but it can be made ahead of time and refrigerated. Individual desserts are so elegant. This recipe is a culmination of many recipes that I researched, but I credit Chowhound.com for pointing me in the right direction.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Medium saucepan |
| Whisk |
| Kettle or large pot |
| Metal strainer |
| 8 4-ounce ramekins |
| Baking dish large enough to hold the ramekins 1/2 inch apart |
| Aluminum foil |
| Ingredients |
|---|
| 2 cups heavy cream |
| 3 inches gingerroot, peeled and sliced into 1/4-inch coins |
| 5 ounces bittersweet chocolate, chopped |
| 1/2 cup sugar |
| 4 egg yolks, at room temperature |
| crystallized ginger, finely chopped |
| 16 mint leaves, washed and dried |
| Instructions |
|---|
| • Bring the cream to a simmer in a medium saucepan, but do not let the cream boil. Turn the heat off and add the ginger slices. Let steep for 30 minutes. Remove the ginger slices. |
| • Preheat oven to 300º. Bring a large kettle or pot of water to a boil. Butter the ramekins to prevent sticking. A non-stick spray is also acceptable. |
| • Add the chocolate to the cream mixture and whisk until it melts. |
| • Whisk the egg yolks and sugar together until thickened and pale, about 2 minutes. |
| • Add 1/3 of the egg mixture to the melted chocolate and cream mixture. Mix well. Add the remaining egg mixture to the chocolate mixture carefully stirring trying to add no additional air. |
| • Strain the chocolate mixture through a metal strainer and pour into the ramekins. Fill them to within 1/3 inch of the top. |
| • Tap the ramekins on the counter to remove any air. Put them in the baking dish with at least 1/2 inch between. |
| • Add the boiling water to the baking dish. Avoid splashing the water into the ramekins. The water should come halfway up the ramekins. Cover with foil and poke holes to allow the steam to escape. |
| • Bake for 25 minutes. The centers should be slightly wobbly but the edges should be set. |
| • Remove the ramekins from the water and let stand 1 hour. |
| • Garnish with crystallized ginger and mint. |
| Storage |
|---|
| • This can be made 4 days ahead. Cover and refrigerate. Let stand at room temperature 20 minutes before serving. |
| Variations |
|---|
| • Drizzle with a mint sauce. |
| • Top with whipped cream - flavored or plain. |
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