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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Special equipment: 8 (4- to 5-oz) ramekins or pot de crme cups
Garnish: bittersweet chocolate curls (see cooks' note, below)
Put oven rack in middle position and preheat oven to 300F.
Put chocolate in a heatproof bowl. Bring cream, milk, espresso powder (to
taste), and a pinch of salt just to a boil in a small heavy saucepan,
stirring until espresso powder is dissolved, then pour over chocolate,
whisking until chocolate is melted and mixture is smooth.
Whisk together yolks, sugar, and a pinch of salt in another bowl, then add
warm chocolate mixture in a slow stream, whisking constantly. Pour custard
through a fine-mesh sieve into a 1-quart glass measure and cool completely,
stirring occasionally, about 15 minutes.
Line bottom of a baking pan (large enough to hold ramekins) with a folded
kitchen towel and arrange ramekins on towel. Poke several holes in a large
sheet of foil with a skewer. Divide custard among ramekins, then bake
custards in a hot water bath, pan covered tightly with foil, until custards
are set around edges but still slightly wobbly in centers, 30 to 35
minutes.
Transfer ramekins to a rack to cool completely, uncovered, about 1 hour.
(Custards will set as they cool.) Chill, covered, until cold, at least 3
hours.
Cooks' notes:
Pots de crme can chill up to 2 days.
To make chocolate curls, shave off curls from a piece of chocolate at
room temperature using a vegetable peeler.
*Available at some supermarkets, specialty foods shops, and The Baker's
Catalogue (800-827-6836).
Contributor: Gourmet February 2004 p 102
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