Preheat oven to 300 degrees F. In medium saucepan, heat milk and cream over medium heat until mixture comes just to a simmer. Remove from heat; add bittersweet chocolate, semi-sweet chocolate and sugar. Let stand 5 minutes.
Meanwhile, in large bowl, whisk egg yolks, vanilla, cocoa powder and salt until well combined. Whisk milk mixture until chocolate is incorporated and mixture is smooth, then gradually whisk milk mixture into egg mixture. Pour mixture through fine mesh strainer set over large liquid measuring cup.
Place 6 small (at least 4-ounce each) oven-proof cups, jars or ramekins in large roasting pan. Divide mixture between cups. Pour hot tap water into pan until it reaches halfway up sides of cups.
Transfer to oven and bake 30 to 35 minutes or until custards are almost set in centers (they will continue to set as they cool). Remove cups from roasting pan and transfer to wire rack. Let stand 30 minutes. Cover tightly with plastic wrap and transfer to refrigerator at least 4 hours or up to 2 days before serving.
Lightly spray small rimmed baking pan with cooking spray. Place sugar and corn syrup in small saucepan and heat to boiling over medium heat. Do NOT stir. Cook 8 to 10 minutes or until mixture turns golden brown, swirling pan occasionally and brushing down sides of pan with wet pastry brush occasionally to prevent sugar crystals from forming. Remove from heat; stir in vanilla bean paste. Pour onto prepared baking pan; do not spread. Let cool completely, then break into pieces.
Serve Chocolate Pots de Crème topped with whipped cream and Vanilla Bean Brittle.
Recipe by Foxes Love Lemons
Preheat oven to 150 degrees C. In medium saucepan, heat milk and cream over medium heat until mixture comes just to a simmer. Remove from heat; add bittersweet chocolate, semi-sweet chocolate and sugar. Let stand 5 minutes.
Meanwhile, in large bowl, whisk egg yolks, vanilla, cocoa powder and salt until well combined. Whisk milk mixture until chocolate is incorporated and mixture is smooth, then gradually whisk milk mixture into egg mixture. Pour mixture through fine mesh strainer set over large liquid measuring cup.
Place 6 small (at least 115-gram each) oven-proof cups, jars or ramekins in large roasting pan. Divide mixture between cups. Pour hot tap water into pan until it reaches halfway up sides of cups.
Transfer to oven and bake 30 to 35 minutes or until custards are almost set in centers (they will continue to set as they cool). Remove cups from roasting pan and transfer to wire rack. Let stand 30 minutes. Cover tightly with plastic wrap and transfer to refrigerator at least 4 hours or up to 2 days before serving.
Lightly spray small rimmed baking pan with cooking spray. Place sugar and corn syrup in small saucepan and heat to boiling over medium heat. Do NOT stir. Cook 8 to 10 minutes or until mixture turns golden brown, swirling pan occasionally and brushing down sides of pan with wet pastry brush occasionally to prevent sugar crystals from forming. Remove from heat; stir in vanilla bean paste. Pour onto prepared baking pan; do not spread. Let cool completely, then break into pieces.
Serve Chocolate Pots de Crème topped with whipped cream and Vanilla Bean Brittle.
Recipe by Foxes Love Lemons
Madagascar Bourbon Pure Vanilla Extract
Madagascar Bourbon Pure Vanilla Bean Paste
