“Hey, Hot Stuff!” Pots de Creme
Posted by Aarti on February 13th, 2012 . Filed under: Uncategorized .
Nutella.
Sriracha.
Dark chocolate.
Cream.
Mmmmmmmm.
You need these little pots of joy.
Valentine’s Day be damned. These luscious cups of what is essentially grown-up pudding are exactly what you need to either celebrate the day, or wish it a quiet death.
And if you’ve been put off (as I have) by the traditional slightly fussy technique of cooking the pots in a waterbath in the oven, have no fear.
These are cooked on the stovetop. In about 10 minutes.
Yeah. Really.
I’m making these at my demo tomorrow at the Le Creuset outlet at the Citadel, just outside of Los Angeles (1030am! Free!), but here’s the recipe for all of you who have been asking.
Here’s the only sad thing about these little pots de creme: when it’s time to eat, it’s all over too fast. Creamy, decadent, with a little playful threat of spice tickling the back of my throat… I can’t stop myself from diving my spoon into the little pot over and over.
And then it’s all gone!
Good thing it makes about 6 servings.
Oh, and if you don’t have these fancy Le Creuset cocottes? Make them in teacups. They are UNBELIEVABLY cute. And since there’s no fussy waterbath-cooking, you can even use your most delicate cups because they’ll never see the heat of the oven. Just the cool chill of your fridge.
No teacups? How about some mason jars? Or martini glasses? Or small coffee mugs? Just find something small, so that they set quickly in your fridge.
I can’t WAIT for you to try these. They are perhaps, my biggest pride and joy at the moment. So without further ado…
Hey Hot Stuff Pots de Creme
Nutella-Sriracha pots de creme
Makes about six 8-ounce servings
3 ounces semisweet chocolate, chopped
1 cup Nutella
1½ to 2 teaspoons Sriracha sauce
1½ cups whole milk
1 cup heavy cream
6 large egg yolks
¼ cup granulated sugar
¾ teaspoon kosher salt
½ teaspoon vanilla extract
½ teaspoon instant espresso powder, dissolved in 1 tablespoon of water (optional)
Whipped cream or crème fraiche for topping
Cocoa or grated chocolate for dusting
Minced hazelnuts for garnishing
1) Spoon Nutella into your blender. Add chopped chocolate. Set your ramekins/cocottes/teacups/glasses on a baking sheet.
2) In medium saucepan, whisk together milk, heavy cream, egg yolks, sugar and salt over medium heat. Cook, stirring constantly 8 to 10 minutes; I like to use a flat-bottomed wooden spatula so that I can make sure the eggs aren’t catching on the bottom and cooking. Cook until the custard thickens, resembling something like very thick paint. It should register between 175 and 180 degrees Fahrenheit on an instant-read thermometer. Another test: the custard should coat the back of the spatula, and when you draw a line across the back of the spatula with your (clean!) finger, the line should hold and maintain its edges without running. Remove from heat immediately.
3) Now, pour the warm custard through a strainer into the blender. Let it sit 5 minutes to melt the chocolate. Add the Sriracha, vanilla extract and dissolved espresso powder. Then, put the lid on the blender, hold down with a thick kitchen towel, and blend on low, then high, until smooth and combined, scraping down sides if necessary. Taste for seasoning.
4) Pour the custard into your containers, tapping them against the rim of the baking sheet to remove air bubbles. Pop them in the fridge and chill for 2 to 3 hours, until the custards are set.
5) Top with whipped cream or crème fraiche, some grated chocolate and minced hazelnuts. A little sea salt would be nice too.
-x-
aarti
February 13th, 2012 at 3:51 pm
OMG, Aarti! You are a genius! I can’t wait to try these, but I KNOW they’re going to kick butt! You rock, girl! Love your show!!
February 13th, 2012 at 6:07 pm
Oh MY. Having just made a half dozen chocolate pots de creme today I can relate to plowing through those little cups. But Nutella? and Sriracha? You’re brilliant! I may have to make a second batch! Which means cleaning out all those little ramekins… oh well..!
February 14th, 2012 at 5:45 am
Oh. Mama.
You must have picked up my brainwaves or something, because I’ve been thinking about pot de creme AND nutella for days! Must happen, must happen, MUST HAPPEN.
You’re the bestest!
February 14th, 2012 at 1:31 pm
Aarti ~ it was AWESOME watching you make this at The Citadel this morning – - – in the LE CREUSET store . . . hope you to something like that again soon <3 . Delicious !!
February 14th, 2012 at 2:04 pm
Aarti… I was there today too and these were DI-VINE! I am sooooo gonna find a reason to make them! Yum!
February 14th, 2012 at 6:25 pm
Aarti…these little pots look so divine and delicious. Love your show!
Is there a way to make this eggless?
April 12th, 2012 at 2:17 am
[...] Hey Hey Hot Stuff Pots de Crème (from Aarti Paarti) Go to her site for the full recipe, here are a few notes from me: [...]