Chocolate Chai Pots de Crème
This Chocolate Chai Pots de Crème recipe delivers a velvety chocolate custard flavored with black tea and fragrant spices.
|
|
Chocolate Chai Pots de Crème
This Chocolate Chai Pots de Crème recipe delivers a velvety chocolate custard flavored with black tea and fragrant spices.
|
Recipe byReese Amorosi
| Servings | Prep Time |
| 6 | 10minutes |
| Cook Time | Passive Time |
| 1.5hours | 3hours |
|
|
Ingredients
- 1 1/2cups heavy whipping cream
- 3/4cups whole milk
- 6 egg yolksfrom large eggs
- 8oz bittersweet chocolatechopped
- 10 cardamom podsslightly crushed
- 10 pink peppercorns
- 10 cloveswhole
- 3 star anisewhole
- 2 tsp gingerfresh, grated
- 1 cinnamon stick
- 4 tbsp granulated sugar
- 1 tsp pure vanilla extract
- 1pinch Kosher salt
- 1 tbsp black tealoose, organic, unflavored
Instructions
- Heat cream, milk and spices in a medium saucepan until the mixture starts to steam. Remove from heat, cover and let sit for 45 minutes so the spices infuse in the cream. For the first 15-20 minutes, submerge a tea diffuser ball filled with 1 tbsp of black tea (or 2-3 teabags). Remove and discard the tea once the time elapses.
- Remove spices, then reheat the mixture until it steams but don’t let it boil. Reduce heat to low, then whisk in the chocolate until it’s completely melted and smooth. Remove from heat.
- Whisk together egg yolks and sugar, then whisk in a ladle of chocolate mixture, adding the chocolate in a slow but steady stream. Whisk in the remaining chocolate, vanilla and salt. TIP: Make this mixture in a large measuring cup or lipped bowl for easy pouring.
- Preheat the oven to 325 F. Pour chocolate mixture through a strainer into 6 to 8 pot de crème cups, custard cups or ramekins. Place in a water bath, cover loosely with foil and bake at 325 for approximately 30 minutes. When done the custard should be pulling away from the sides of the cups slightly, but still have a bit of jiggle in the middle.
- Remove pots de crème from water and cool on baking racks until room temperature. If using pot de crème cup with lids, put them on and refrigerate overnight (or at least several hours so they are well chilled). If using regular custard cups or ramekins, cover with your choice of wrap.
- To serve, garnish with your choice of whipped cream, fruit, etc. We like this particular mix with homemade whipped cream, cinnamon, and candied orange peel.
- Pots de Crème should be stored refrigerated. To enjoy the ingredients at their peak it should be consumed within three days.