CHOCOLATE CARDOMOM POT DE CREME
3 egg yolks
- 1 whole egg
- 1/4 cup plus 1 tablesoon sugar or 2 1/2 ounces sugar
- 1 1/2 ounces dark bitter sweet chocolate pieces
- 1 1/2 ounces milk chocolate pieces
- 2 cups half and half cream
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon ground cardamom
- 1/4 teaspoon salt
Whisk egg yolks and egg with sugar just until combined; heat half and half to scalding. Add chocolate to cream and stir to dissolve. add vanilla. Gradulally stir in warm chocolate mixture to eggs. Strain through fine seive. Fill 5 ounce ramekins or oven safe coffee cups to 1/2 inch from top. Place cups into baking pan large enough to hold all of the ramekin cups. fill pan with hot wate 1 inch up the sides of the ramekin cps. Bake at 350ºF for approximately 30 minutes or until cstar is set. Remove to shet pan and cool slightly at room temperature before refrigeration. Serve cold with maple cream.
If you are brave serve some bacon brittle with the pudding to provide the “crunch” factor.
1 cup whipping cream
- 1/2 cup maple syrup
- pinch of salt
Beat in chilled bowl until it thickens to hold soft peaks. Top cooled pot de creme with a tablespoon of maple cream.