Sunday, May 9, 2010

What's for Dessert? Earl Gray Chocolate Pots de Creme with Sea Salt

AWWWE! It's mother's day, and my mom does LOOOVE chocolate, so this was ideal.
Imagine spooning into a cold, luscious, dark chocolate creme brulee with a crusty shell on top and the texture of the centre of a lindor chocolate truffle in the middle. The sea salt on the top was magnificent. The recipe didn't call for it, but I knew it would be an unexpected savory twist to the dessert. It enhances all the rich flavours and adds a bit of crunch. The earl gray tea worked with the chocolate in the same way that coffee would.

This is the recipe that I kind of made up/ used traditional technique.
- 1 bar of 70% or higher dark swiss chocolate
- 1 cup of 35% cream
- 1/2 cup of 2% milk
- 4 egg yolks
- 2 tbs sugar
- loose leaf earl gray tea (the best you have)
- Pinch of fleur de sel

Bring the cream and milk and tea leaves (an an infuser) to a boil in a saucepan, immediately turn down to low and the tea to its work. Break up the chocolate in a heatproof bowl and pour the hot cream over (remove the tea). Let it sit to melt while you do the rest. Separate the egg-yolks into a bowl and whisk in the sugar until it looks pale and ribbony. Whisk the chocolate and cream mixture to blend and a third of that into the egg mixture. Whisk to prevent the eggs scrambling, then add that back into the chocolate mixture. Mix everything. and pour into 4 buttered ramekins. Set those in a casserole dish with 2 inches of water (to keep the custard moist while cooking) and cook in a preheated 300 degree oven for 35 minutes. In the last five minutes, give each dessert a sprinkle of fleur de sel and white sugar and broil it until crisp.
Let it cool at room temp for an hour, then 3-4 hours in the fridge. Serve with ripe berries!

One of my favourite desserts.... EVER!

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