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Make Chocolate Crèmeux Pot De Crème with Bakery Nouveau in Burien, Washington
William Leaman
Bakery Nouveau, Seattle

(Serves 6 or 8)

Photography by Clare Barboza.

Posted by A Bite To Eat Published See A Bite To Eat's 259 projects »
  • Step 1

    Whisk the sugar and egg yolks together.

  • Step 2

    Bring the milk and whipping cream to a boil. Take off the heat and slowly pour a little of the hot cream into the sugar and egg yolk mixture, whisking constantly, until smooth, then add a little more cream and repeat until all of the cream has been incorporated into the mixture. Push the mixture through a strainer. Add the tempered mixture back into the pot and bring up to about 85° C (basically you’re making an crème anglaise). Stir constantly to prevent scorching, being sure to get the entire bottom of the pot.

  • Step 3

    At 85° C, pour the mixture over the chopped chocolate. Let it sit for a minute to heat, and then stir to combine – the chocolate will melt from the heat. Use an immersion blender or stick blender at low speed and mix until smooth.

  • Step 4

    Pour the mixture evenly into your preferred container, we love using wide mouth coffee cups at the bakery, but ramekins, small bowls, or pre-baked tart shells work too. Chill in the refrigerator for at least two hours to set.

  • Step 5

    At the bakery we finish our Pot de Crème with a little chocolate glaze, some coca nibs, and chocolate label. A dollop of whipped cream is a great alternative, and sliced strawberries or raspberries work well too. Enjoy!
    Pro Tips:
    ~A digital probe thermometer is super handy tool for baking
    ~ Place a damp towel under the bowl so it doesn’t rotate while whisking
    ~The crème anglaise makes an excellent thin layer in a variety of cakes

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