A classic French dessert and Clinton's favorite.
Clinton Kelly's Pot de Creme
- 2 cups Heavy Cream
- 5 ounces Semisweet Chocolate (chopped)
- 6 Egg Yolks
- 1 tablespoon Sugar
- 1 teaspoon Vanilla
- Whipped cream
- Chocolate for garnish
- Preheat oven to 325F.
- In a small saucepot, bring cream to just below a boil. Add vanilla extract, and whisk in chocolate, until completely melted and combined. You can add espresso if you want an extra kick.
- In a small bowl, whisk together egg yolks and sugar until combined, and then slowly pour while whisking into chocolate mixture. Once combined, strain mixture through a fine mesh sieve into a mixing bowl with a spout or large measuring cup, or pitcher, and divide between 6 ramekins. Arrange ramekins in baking dish, and fill baking dish with water to come halfway up sides of ramekins. Cover dish with foil, and bake for 30-35 minutes. Remove from oven when the center of the creme is just set, still slightly jiggly. Transfer baking dish to refrigerator. Creme will set fully while cooling. Serve topped with whipped cream and chocolate.