Chef's Quick Tip: Pot de cream
<p>This week, Chef Christian Wilki, from both the Cottage and OKO in Westport shows Tina Redwine how to make Pot de cream.</p>
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Jan 25, 2019, 5:01 AM
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Updated 2,157 days ago
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This week, Chef Christian Wilki, from both the Cottage and OKO in Westport shows Tina Redwine how to make Pot de cream.
If you have any questions, please email tredwine@news12.com.
Pot de cream
4 cups cream
1 cup milk
10 oz dark chocolate
12 whole egg yolks
7 oz sugar
Bring 1 cup milk and 4 cups heavy cream to a boil.
Slowly add 10 ounces of the 55% bittersweet dark chocolate.
Watch carefully so it doesn't boil over.
In a bowl mix 12 egg yolks and 7 ounces of sugar - mix it very well.
Add a little of the hot chocolate mixture to the eggs and sugar mixture very slowly to bring the temperature of the eggs up to the same temperature of the chocolate and then slowly combine the rest of the chocolate with the eggs and sugar mixture.
The key is you don't want the eggs to heat up/ cook too quickly and become scrambled eggs.
You can also strain the mixture when you are finished combining the eggs so that there are no scrambled eggs in it.
Pour into small oven proof containers like a 3/4 cup ramekin.
Put the filled ramekins in a baking dish and pour in enough water so the water reaches halfway up the sides of the ramekins.
Cover the pan with aluminum foil, poke holes in the foil so the steam comes out and then bake it at 350 degrees for about 30 minutes.
Top with crème fraiche and Maldon salt.
To make vanilla salt just add real vanilla beans to a jar of Maldon salt and let it sit for a few days.
Slowly add 10 ounces of the 55% bittersweet dark chocolate.
Watch carefully so it doesn't boil over.
In a bowl mix 12 egg yolks and 7 ounces of sugar - mix it very well.
Add a little of the hot chocolate mixture to the eggs and sugar mixture very slowly to bring the temperature of the eggs up to the same temperature of the chocolate and then slowly combine the rest of the chocolate with the eggs and sugar mixture.
The key is you don't want the eggs to heat up/ cook too quickly and become scrambled eggs.
You can also strain the mixture when you are finished combining the eggs so that there are no scrambled eggs in it.
Pour into small oven proof containers like a 3/4 cup ramekin.
Put the filled ramekins in a baking dish and pour in enough water so the water reaches halfway up the sides of the ramekins.
Cover the pan with aluminum foil, poke holes in the foil so the steam comes out and then bake it at 350 degrees for about 30 minutes.
Top with crème fraiche and Maldon salt.
To make vanilla salt just add real vanilla beans to a jar of Maldon salt and let it sit for a few days.
Contact:
Chef Christian Wilki
256 Post Road East
Westport, CT 06880
(203) 557-3701
------
6 Wilton Road,
Westport, CT
(203) 557-8404
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