Simple Chocolate and Raspberry Pots de Creme
It has been a very busy couple of weeks and I feel I have not had enough time to answer all your comments and emails. I apologize for this and please bear with me. I have taken on a couple of new assignments that have left little time for any other recipe development or photography.
Even through all the coming and going, I did manage to bake some simple chocolate and raspberry pots de creme to fill my custard craving. The stress and the rainy weather always make me crave the simple things like bread and cheese, good soup and chocolate. Chocolate in anything.
My best friend Jill and her son Connor are also staying with us for the next few weeks so we have been really trying to spend as much time as we can with them while they are here.
Connor is on a gluten, dairy and soy free diet so unfortunately, he cannot taste many of the things I make. However, I did promise Jill I would teach her how to make pot de creme using alternative milks. We will be trying hemp milk soon and I hope I get to share those recipes with you.
In the meantime, here is this one. Hope you are having a great week.
Chocolate and Raspberry Pot de Creme
225 grams whole milk
225 grams heavy cream
1 vanilla bean, split and seeded
40 grams sugar
85 grams egg yolks
160 grams bittersweet chocolate, chopped into small pieces
Raspberries, fresh or frozen
Bring the milk, cream, vanilla bean and half of the sugar to a boil. Pour this over the chopped chocolate and stir until the chocolate is competely melted.
In a bowl, whisk the egg yolks and the other half of the sugar. Temper the hot chocolate mixture into the egg yolks while whisking constantly. Strain the custard through a fine sieve.
Place some raspberries into ramekins and pour the custard into them. Place the ramekins on a sheetpan and bring this to a preheated 300F oven.
Place the sheetpan in the oven and pour hot water in the sheetpan. Bake the pot de creme in the water bath until center is set. Refrigerate until completely cooled.
raspberry and chocolate are match made in foodie heaven!
Magnificent Aran =)
simple and delicious :)
A pot de creme, a pillow, a good movie and a bit of space of your couch and I am set :)
Simple, yet delicious and refined! You always know how to make things look fabulous and tempting!
cheers,
Rosa
i’s a very hard diet your friend’s son is on, but who would be better to be with in such case than a food magician like you!
Me ewstoy acostumbrando a he¡acer más de estas cremitas para ,os enano, todas me viene bien, así que continúa con ellas…. Las fotos son espectaculares….
Besos para todos,
Ana
So wonderful of you to share something as beautifu las this, even though you’re so busy at the moment! Hemp milk! I’ve never heard of it.. Is lactose-free normal milk not an option?
OOps actually, I just realised it’s not lactose that he can’t have. My bad! I’m looking forward to your recipes utilising hemp milk. Am very intrigued!
Gorgeous photographs!
Y- yes, he is not necessarily allergic to lactose but casein which is the protein fund in dairy. he can have almond milk, rice milk and hemp milk but hemp is the only one he really likes. it tastes great and is full of minerals and vitamins.
Thank you guys!
J’adore l’association chocolat- framboises. Ton dessert met l’eau à la bouche! a essayer sans tarder, surtout que ça a l’air tout simple…
I agree – bread and cheese and and soup and chocolate are just the things for nasty weather.
“I apologize for this and please bare with me.” I would, dear, but it’s still far too cold here! :)
Sorry, couldn’t resist! I’m sure other (much more polite) readers have spotted the typo too, but it really made me giggle ;)
As per usual, a lovely post!
Thank you for writing…
Un saludo de una lectora generalmente “lurking” agazapada,
la ninja
x
Hang in there with the busyness!!
I ADORE HEMPMILK!!! I drink 3-4 glasses of it each day :-)
I agree with you whole heartedly. Perfect foods for bad weather, bad moods, well really good weather and good moods too I guess. You are incredible and I savor every post of your blog…. And hemp milk? Wow! Never heard of it!
It’s always a pleasure to come to visit your blog and always a wonderful surprise. Thanks.
thanks for still taking the time to post even though you’ve been busy! I’ve never heard of hemp milk before, it’ll be very interesting to learn more about it! Love the photos, as always!!
So happy to see you are going to try alternative cooking!
Hemp Milk, and all alternative milks are great. I am really looking forward to see what you will come up with, and a suggestion : exclude eggs [and all animal by-products too]. so you can make a vegan treat! Most people that enjoy hemp-milk on a daily basis are actually vegan, so you will make many people happy that way! I can’t wait!
Lovely pictures.
I love making these!! They’re so tasty and simple!
These look fabulous and your styling just gets better and better!
sigh… I wish I could fall into your pictures!
Amazing. Wonderful. And I love the cups they are in!!!
It is so kind of you to develop recipes to cater toward Connor’s specific needs. Almond and hazelnut milks are pretty good substitutes as well :)
Always a great day when I see that you have posted something new, yummy and delightful to see.
I am going to have to try this recipe. I might well post an image. Don’t laugh as it will not meet your pretty picture factor. :)
Chocolate and raspberries are my favorite combination.
I grow my own raspberries and frequently look for new things to do with them; there’s only so much jam or pavlova you can make.
Thanks for the recipe, I look forward to trying it
oh my gosh the baby blue and red are so beautiful together :)
What a great friend you are to teac your friend what will work for her son.
These are beautiful.
lovelylovelypictures and gorgeous food!:)
The light blue cardboard box full of raspberries reminds me my summer holyday in NY. At the union square biological market a lot of fruits and vegetables are sold in this cardboard box.
In general I am a silent reader, today i take the occasion to say that I really love your beatiful and exquisite pictures.
So suggestive pictures, you make the pastries’ world different, gentle and lovely.
Et puis, chocolat framboise, je ne résiste pas…
Sounds perfect to me!
Chocolate and raspberry is one of my favourite combinations! I hope you can find a way for Jill’s son to enjoy it too.
These look great.
Have a great time with your friends. Hemp milk? I have never heard of that.
Looks delicious. Have a great day :)
I’ve never thought of just putting berries at the bottom of a pot de creme – might have to try that soon. I’m thinking the blueberries I have in my freezer will go beautifully with a vanilla pot de creme….
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I don’t cook much but I love your blog–great recipes and beautiful photos. You inspire me to get in the kitchen.
Perfect! And, thank you–my mother gave me the most beautiful set of pot de cremes; I have a good, not great, recipe…until now!
I hope you’re finding some quiet moments for yourself amongst all the business :) This photograph is so charming with your chocolate and raspberry yummies!
pots de creme is one of my favorite custards…and with raspberry, classic. i hope you are enjoying your company!
Your cravings sound perfect for me! What time is dinner? Hang in there. xoxo
These combo are perfect, tangy and chocolate, I love it.
Your photos are really amazing. Congrats
You make everything you share with us look so beautiful, and this pot de creme is no exception. I can’t wait to see the alternative milk version.
I love this photo! I blogged it- I hope you don’t mind! http://moonflowerimages.blogspot.com
The perfect combination and the desserts look divine. Such beautiful pictures too.
Can I ask what you mean by ‘sheet pan’? How deep in the water should the pots be? Up near the top, or just the bottoms?
Thanks!
Funny, I was looking at pots de creme just yesterday! The chocolate raspberry combination is always a welcome combination in my book. These look divine!
these look unbelievably delicious!
wonderful looking pots de creme! the chocolate and raspberry combo is deliciously perfect!
Mathilde- a sheetpan is a metal tray, like a cookie tray or baking tray. For this purpose, it doesn’t really matter what kind f pan you use as long as it has sides and can hold water. There should be enough water to last through the entire baking time so maybe an inch tall or so.
Thank you everyone!
Bueno ya sabes que conozco algo el tema del sin gluten, pero estoy convencida de que Jill no ha podido ir a parar en mejores manos. Hasta sin gluten tus cosas son sublimes.
Me encantan tus presentaciones, tus recetas y todo lo que haces, ya lo sabes. A menudo me siento repetitiva en mis comentarios, pero lo siento así. Perfectos.
Un millón de besos sin gluten, hoy más que nunca.
scrumptious!
Simple and sweet…and you’ve won serious points with me for having little tiffany blue pots! :-)
The recipe looks wonderful – and of course the photography is beautiful. I’m looking forward to making it this weekend. Thanks!
wow …amazing.
where can find those pretty ramekins?
I LOVE your blog!!
Your photos are stunning. Absolutely.
How wonderful your little treats come out! I hope this week is a little easier on you – but busy is good too :) You are so industrious!
Ciao ! This is such a wonderful dessert !!
can you tell us where you got the cute little blue cups?
Anonymous- the cups are european from a company called Asa.
Thank you everyone!
I have been so busy lately that I apologize for not sending you my best CONGRATULATIONS on the Timesonline #2 spot on the world’s best food blogs. A friend sent me the link today and I couldn’t be happier for you! I don’t know how in the world I missed this, but please accept my apologies for not seeing it sooner. I hope it’s brought you even more great things. BRAVA.
xoxo,
Gayle
These little chocolate “pots de crème” with their red raspberries are simply wonderful and mouthwatering. Your photos are magnificent!
These look delicious! Any idea how long to bake them? I did not see a time, or approximation.
Thanks!
Holly- The baking time will vary depending on the type of ramekin or cup you use. For this size which is about 4 oz, it takes about 20 minutes. To check for doneness, shake the pan gently and when the center is set then they are done. Thank you!
BEAUTIFUL photography; it makes everything so much more enticing with a gorgeous photo to look at (and drool over).
Just beautiful. Each picture, each frame…& the combination. Chocolate makes everything better. Good luck with your assignments Aran.
Hi! Love your blog and can’t wait to try this recipe. However I am unsure of how much water to put in the pan. How high up on the ramekins should I aim for? Thank you for sharing your beautiful images and style.
Julia
I am planning to make this dessert for an upcoming dinner party we’re hosting. Right down to the aqua espresso cups!
I am always inspired by the photos on your blog. They are some of the most beautiful food images I’ve seen anywhere.
For those of you in the US looking for these cups, I found them in two places online:
http://www.joannehudson.com/shop/browse/category/drink_asa_hot_fresh
and
http://www.honeysucklehome.com/tableware/glassware/
You can order from these two international sites but ASA Selction will only ship to Germany. It appears Likiba will ship anywhere though:
http://www.likiba.com/index.php?language=en&cat=c71_Tee—Kaffee.html&page=5&
http://www.asa-selection.com/shop2/index.php?cat=c13_HOT—FRESH.html
If you want to search on your own, the cups are the Espresso/Sorbet cups from the ASA Selection Hot & Fresh line.
Julia- Add about half an inch of water. Enough so that it won’t evaporate in the time it will be baking. You want to have constant humidity.
oh là là!
I can’t help visiting your blog all the time and dreaming. (It is a pity my kitchen in my rented flat is so horrid, ahh to have a nice kitchen again!)
I must ask you -where do you get these darling little ramekin-type cups? They almost look paper… I adore them!
Mimi- refer to the comment from HSP above. Thanks!
your photography KILLS me it’s so beautiful and inviting!! wonderful use of color, sooooo pretty… and of course the pots de creme look amazing too!
I just discovered your blog! Gorgeous photography and fabulous recipes. I blog mostly about fashion and while I’m not a fantastic cook, I love creative ideas. I would like to do a post or two regarding your blog – if that’s okay. If you feel like checking it out I’m at http://beyond-blonde.blogspot.com/
Great blog!
nice photo
Hi Aran: I made this recipe yesterday and it was quite an adventure! Overall, it was delicious, but the texture of the custard was just slightly granular (a bit floury, strangely). It also took 45 minutes to set. I suspect these factors may have contributed to the problem: I may not have heated the cream quite enough to dissolve the chocolate completely, the choc I used was crappy (only stuff I had in the house), I mixed the eggs with the sugar and let them sit for a while, I put too much water in the water bath. Maybe I overcooked the pots, though I watched and removed them as soon as they were set. It did take a really long time though!
The taste and look are amazing and I want to try these again soon. Just trying to avoid the same texture issue the next time.
Do you have any suggestions?
Thanks soooo much for any feedback. Regards, Kristin
Kristin- Good analysis! Those were the things I would have pointed out. Also, always make sure you strain the base before baking it to ensure a smooth custard. The quality of the chocolate matters very much and baking time too. Sometimes if you add berries that contain a lot of moisture, the custard might seem like it’s not baked but it’s just the water that is coming out of the berries. Try it again and let me know.
Thanks!
Thanks so much. I will try it again and report back!
Just stumbled across your blog and I could spend an entire week admiring your gorgeous pictures! As if the food wasn’t delicious enough.
I would love to know where you found the ramekins you used in this photo and the photo of the flourless chocolate cake (the same, but they are brown).
Thank you for the inspiration!
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They’re in the oven and I feel quite accomplished!
These were really fun to make. I wasn’t quite sure how much I’d get so I did recipe x 1.25 and ended up with four biggish and one smallish pots.
Next time, though, I’ll preheat the strainer … it got a bit gunked up with solidifying chocolate.
Thanks :D
Note to future self: I dunno what Brobdignagian ramekins you made these in that time, but 1.25x recipe is enough for seven pots of borderline immoderate size.