Draycott Abbey chocolate pots de crème Recipe
1-1/2 cups heavy cream
1/2 cup whole milk
3 good quality Earl Grey tea bags
5 egg yolks
1/3 cup granulated sugar
6 ounces semi-sweet dark chocolate, finely chopped
(You didn’t think it would be low-fat and low cal, did you? Not if Marston has a hand in it!)
Preheat oven to 325°
Heat cream and milk in a heavy saucepan over medium heat untilliquid is just below a boil. Add teabags and dunk several times to moisten them well. Remove from heat and let sit for 2 minutes, then pour over the grated chocolate. Let sit for 5 minutes.
Gently remove the tea bags, squeezing firmly before discarding the tea bags. Blend the chocolate thoroughly with the infused cream mixture. ( The chocolate should be nearly dissolved by now anyway,)
Meanwhile whisk egg yolks in a large bowl until well blended. Add cream into the yolks in a steady stream, whisking constantly.
Strain blended liquids and then pour into ramekins. Place ramekins into a heavy porcelain lasagna pan and set pan into oven. Then fill pan, using hot water, halfway up to top of ramekins.
Be careful not to pour water into your little pots!
Cover with foil. Cook for 35 min and check progress by tapping the ramekins. The dish is done when the edges are firm but the centers still wiggle. Be careful not to overcook!
Remove from oven and take off the foil. Cool on counter for an hour. Then refrigerate overnight, well covered.
(If you can wait) serve well chilled with whipped cream, orange zest, grated chocolate or slivered almonds. All of these flavors blend beautifully with the subtle tea flavor.
Marston is thrilled to be of assistance.
PS. These are wonderful made in small tea cups or espresso cups. Just be sure your vessel is oven proof!)
Click here to download the chocolate pots de creme recipe card.