I've wanted to make pots de crème (pronounced po de crem) for a long time, but was intimidated by recipes with a lot of complicated steps. Then I saw The Pioneer Woman's pots de crème, done in a blender! I saw that the comments were a mixed bag, with some saying that they were amazing, and some complaining that they didn't set up right.
I thought that the addition of heavy cream would help them set up properly, and I wanted to keep the coffee element, so here's my riff on her recipe:
12 ounce bag of semi-sweet chocolate chips
4 room-temperature eggs (VERY important that they be room temperature)
2 teaspoons of vanilla
Pinch of salt
1 cup of heavy cream
1 tablespoon of instant espresso powder
2-4 teaspoons of sugar, to taste
Glasses, mason jars, etc. to hold the pots de crème
Put the chocolate chips, eggs, vanilla and salt in your blender, and pulse until the chips are broken up and the mixture is combined.
Place the heavy creme in a pot, and mix in the espresso powder. Warm over medium heat until the mixture is warm, and add sugar to taste - I did four teaspoons because I didn't want the pots de crème to be bitter, but it's completely up to you. Continue heating the mixture and stirring until it is VERY hot.
Open the top of your blender, pour the hot liquid in, put the top on, and turn your blender on immediately. (The Pioneer Women recommends pouring the hot liquid in through the hole in the top while the blender is on, but I'm not that coordinated!) You want to kind of shake your blender as it's blending, to make sure everything is mixed well.
Once the mixture is fully blended, slowly pour it into whatever vessels you have chosen, leaving room at the top for whipped cream. I used mini-Mason jars, and was able to fill nine of them.
Chill for three to four hours, top with whipped cream, and serve! Your family/friends/neighbors/ coworkers/etc. are going to LOVE them!
- Sugar Baby