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Pots de Creme

Chef Laurent Gras Recipes

Pots de Creme

Alta Editions

Pots de creme are creamy with a very soft mouth feel. Vanilla pots de creme are the creamiest, coffee pots de creme have a delicate coffee aroma, and chocolate pots de creme are even richer and have a deep chocolate flavor.
— Laurent Gras

This Provence-inspired Pots de Creme recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.

8 servings   |   Prep Time: 30 minutes   |   Cooking Time: 1 hour

 

Ingredients

For Chocolate Bourbon Pots de Creme

  • 3 cups (760 ml) whole milk
  • ⅓ cup (80 ml) bourbon
  • 7 ounces (180 g) bittersweet chocolate, chopped
  • 8 egg yolks
  • ½ cup (100 g) light brown sugar

For Coffee and Whisky Pots de Creme

  • 3 cups (760 ml) whole milk
  • ½ cup (40 g) coffee beans
  • ⅓ cup (80 ml) whisky
  • 8 egg yolks
  • ½ cup (110 g) light brown sugar

For Vanilla and Rum Pots de Creme

  • 2 ½ cups (600 ml) whole milk
  • ⅔ cup (160 g) sweetened condensed milk
  • ⅓ cup (80 ml) dark rum
  • 2 Tahitian vanilla beans
  • 8 egg yolks

Method

For Chocolate Bourbon Pots de Creme

  1. Preheat the oven to 350°F (175°C). Place a wire rack in the bottom of a baking or roasting pan large enough to hold the ramekins without touching. Bring a large tea kettle or pot of water to a simmer.
  2. In a saucepan, combine the milk, bourbon, and chocolate. Bring up to a simmer over low heat, while mixing to dissolve the chocolate.
  3. Place the egg yolks with the brown sugar in a medium mixing bowl and beat with a whisk until they turn pale in color. Slowly pour the hot chocolate and milk mixture into the yolks while beating to combine. Strain this mixture through a fine mesh strainer into another mixing bowl. Using a small ladle, remove and discard the foam that forms on the surface. Divide this mixture among the ramekins. Place the ramekins on the rack in the baking pan and fill the pan with hot water from the kettle until about halfway up the sides of the ramekins. Cover tightly with aluminum foil and bake for 50 minutes . To test the doneness, jiggle a ramekin. If the center still moves, it needs more time. If it looks firm, insert the tip of a paring knife down the center of a ramekin. If the knife comes out clean, it is done. When cooked, remove from the oven and transfer the ramekins to a resting rack to cool to room temperature. You can refrigerate the pots de creme to chill completely or serve them at room temperature.

For Coffee and Whisky Pots de Creme

  1. Preheat the oven to 350°F (175°C). Place a wire rack in the bottom of a baking or roasting pan large enough to hold the ramekins without touching. Bring a large tea kettle or pot of water to a simmer.
  2. In a saucepan, combine the milk, coffee beans, and whisky. Bring this mixture to a simmer over low heat and let the milk infuse with the flavorings for 15 minutes.
  3. Place the egg yolks and brown sugar in a medium mixing bowl and beat with a whisk until they turn pale and creamy. Slowly pour the hot milk mixture into the yolks while beating to combine and proceed with the recipe, as described above.

For Vanilla and Rum Pots de Creme

  1. Preheat the oven to 350°F (175°C). Place a wire rack in the bottom of a baking or roasting pan large enough to hold the ramekins without touching. Bring a large tea kettle or pot of water to a simmer.
  2. In a saucepan, combine the milk, condensed milk, and rum. Split the vanilla bean and scrape the seeds into the pan. Add the bean. Bring this mixture to a simmer over low heat and let the milk infuse with the flavorings for 15 minutes. Beat into the egg mixture and proceed with the recipe, as described above.

Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.
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