Gianduja Pot de Crème

 

 

 

Ingredients:

32 oz. Gianduja Chocolate
1 1/3 cups sugar
4 large eggs
28 egg yolks
4 cups milk
6 cups heavy cream
2 oz. Frangelico
1 tsp. salt

Method:

  1. Preheat oven to 325°.
  2. Place the chocolate in a large bowl and set aside.
  3. In a large mixing bowl, place the sugar, eggs, and egg yolks and mix well.
  4. Place the milk and cream in a heavy bottom saucepot and bring to a boil.
  5. Pour ¾ of the milk mixture over the chocolate and stir until the chocolate has melted.
  6. Add remaining milk mixture to the eggs and mix well.
  7. Combine both the egg mixture and the chocolate mixture.  Mix well.
  8. Add the Frangelico and the salt.
  9. Place the coffee cups into a 4 inch perforated hotel pan.
  10. Place the perforated hotel pan into a 4 inch hotel pan.
  11. Strain the pot de crème batter through a chinois.
  12. Fill each cup with 5 oz. batter.
  13. Bake in a water bath for 30-40 minutes, until the center ripples but does not jiggle.
  14. Remove the perforated pan from the hotel pan and allow cooling to room temp.
  15. Wrap in plastic and refrigerate.

 

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