Star Anise, Vanilla Bean, and Dark Chocolate Pots de Crème

Star Anise, Vanilla Bean, and Dark Chocolate Pots de Crème

For memorable company fare, fill delicate pot de crème cups with our luscious French custard made from cream thickened with egg yolks. Star anise, vanilla bean, and dark chocolate highlight the silken treat, which is crowned just before serving with a dollop of lemon-ginger whipped topping and a dusting of chocolate shavings.

Star Anise, Vanilla Bean, and Dark Chocolate Pots de Crème
Makes 8 servings
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Ingredients
  1. 2 cups heavy whipping cream
  2. ½ cup whole milk
  3. 2 star anise
  4. 1 vanilla bean, split lengthwise, seeds scraped and reserved
  5. 6 ounces bittersweet chocolate, chopped
  6. 6 egg yolks
  7. ⅓ cup sugar
  8. Lemon-Ginger Whipped Cream (recipe follows)
  9. Garnish: shaved chocolate
Instructions
  1. In a medium saucepan, combine cream, milk, star anise, vanilla-bean seeds, and vanilla-bean pod. Bring to a boil over medium-high heat. Remove from heat, and let steep for 30 minutes. Strain mixture into a medium bowl, discarding solids. Skim and discard any foam from surface of custard.
  2. Preheat oven to 325°.
  3. Return custard to saucepan; heat for 5 minutes over medium heat. Add chocolate, whisking until mixture is smooth. In a large bowl, whisk egg yolks and sugar until mixture is pale and thick. Slowly add hot chocolate mixture, whisking constantly, until mixture is smooth.
  4. Pour custard into individual pot de crème cups. Loosely cover cups with foil, and place in a baking dish. Place dish in oven, and carefully add enough hot water to come halfway up sides of cups.
  5. Bake until centers of custards move slightly when gently shaken, about 35 minutes. Carefully remove cups from water bath, and let cool slightly. Refrigerate for at least 4 hours or up to 3 days. Serve with Lemon-Ginger Whipped Cream, and garnish with chocolate shavings, if desired.
Victoria https://www.victoriamag.com/
Lemon-Ginger Whipped Cream
Makes approximately 2 cups
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Ingredients
  1. 1 cup heavy whipping cream
  2. 2 tablespoons confectioners’ sugar
  3. 1 tablespoon chopped crystallized ginger
  4. 1 teaspoon grated lemon rind
Instructions
  1. In a medium bowl, beat cream with a mixer at medium speed until slightly thickened. Gradually add confectioners’ sugar, beating until soft peaks form. Add ginger and lemon rind, beating until combined. Serve immediately.
Victoria https://www.victoriamag.com/
Read more in “Sugar & Spice,” on page 81 in the November/December 2016 issue of Victoria magazine.


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