Traditionally French Custard, this super silky milk chocolate version from pastry Chef Frank Urso In Philadelphia is a decadent treat. I discovered this recipe in Food and Wine Magazine. Cook time reflects time to chill in the refrigerator.
Traditionally French Custard, this super silky milk chocolate version from pastry Chef Frank Urso In Philadelphia is a decadent treat. I discovered this recipe in Food and Wine Magazine. Cook time reflects time to chill in the refrigerator.
In a large heatproof bowl, combine the milk chocolate and bittersweet chocolates; set aside.
In a medium saucepan, bring the milk, heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved.
In a medium heatproof bowl, whisk the egg yolks; gradually whisk in half of the hot cream.
Whisk the egg-and-cream mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon, (this will take about 4 minutes).
Pour the custard over the chocolate and allow to stand for 2 minutes, then stir mixture until smooth.
Transfer the mixture to a blender and puree until very smooth, (about 1 minute).
Pour the mixture into eight 4-ounce ramekins and refrigerate until chilled, (Allow about 2 hours to chill).
To serve set the pots de crème at room temperature for 15 minutes. Garnish with crème fraîche and chocolate shavings.
