Pot de Creme (pronounced "poh duh krem" is a French dessert that literally translates to "Pot of Cream." It's traditionally a baked custard that is served chilled, similar to Creme Brulee. It's usually a little thicker in texture than a traditional creme brulee. Kind of like a firm pudding. Sometimes served with sauce, it's an impressive dessert that is easily made ahead of time. I love this version because it is kind of a "cheating" pot de creme. There is no cooking of the custard and no baking. The blender and hot coffee do all of the work for you. The texture is still pretty close to the real thing and it is so simple to put together and then pour the custard from the blender carafe into the ramekins to chill. So a while back, my Devilish Nephew and his family moved to Colorado. Whenever we visit, cooking is a family affair and I love to make dessert for them. I am not however well versed in high-altitude baking, so my desserts when I visit now are typically tiramisu, mousse, or this easy version of pot de creme. The last time I made it, they didn't have the correct sized ramekins, so I used low-ball cocktail glasses and that worked wonderfully. Even a wine glass would do. This decadent dessert, flavored with the Kahlua liqueur and strong coffee is dark and rich. A big dollop of whipped cream really compliments the rich chocolate flavor. If you've never had a pot de creme, or have been intimidated to try a baked custard, this shortcut version is a great way to try your hand at this dessert. The same way I need to try my hand at high-altitude baking!
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| A luscious, silky smooth dessert. Definitely serve with whipped cream because the chocolate flavor is so decadent. |
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| Literally only 6 ingredients. |
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| Let the blender do all the work for you. |
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| Blend until smooth in texture. |
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| Pour straight from the blender carafe into your serving vessels. |
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| 6 Pots de Creme ready to refrigerate. |
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| Top with whipped cream. Chocolate shavings are optional, but look so fancy. |
1 (12 oz) Bag Semi-Sweet Chocolate Chips
4 Large Eggs
1 Tsp Vanilla Extract
pinch of salt
1 Cup (8oz) Coffee (I used plain Guatemalan or Colombian) VERY HOT!
In the carafe of a blender combine the chocolate chips, eggs, vanilla extract, Kahlua Liqueur and salt. Blend until combined and the chocolate chips are broken up in to small pieces. Pour in the piping hot coffee and continue to blend until the mixture is very smooth and combined. Pour in to ramekins, custard cups, wine glasses, etc.. (I used 6oz custard cups not quite full and yielded 6 servings.) Let the mixture cool, and the refrigerate for at least 4 hours. Serve cold, topped with whipped cream and chocolate shavings (optional)
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