Arabic Coffee & Chocolate Pot de Crème
Last Updated on July 2, 2022 by Team HH
My love for chocolate transcends through this luscious French style pudding. I infused this with Arabic coffee which lends a hint of cardamom and an unmistakable flavor to this decadent dessert. If you are a chocoholic like I am, you will fall in love with this!
Ingredients:
¾ cup heavy cream
¾ cup milk
2 egg yolks
1 tablespoon granulated sugar
¼ teaspoon salt
½ teaspoon vanilla
½ teaspoon Arabic coffee
½ cup bittersweet chocolate
For the whipped cream:
1 cup heavy cream
1 teaspoon vanilla
2 tablespoons powdered sugar
Directions:
In a medium pot, add the heavy cream and milk and allow to fully warm through.
Whisk the egg yolks together with the sugar and salt. Once the milk and cream are heated but not boiling, add a ladleful of the mixture to the egg yolks and mix to combine.
Add the egg yolk and cream mixture back into the original pot and stir – this process is called tempering the eggs which allows the eggs to come up to temperature without scrambling. Keep stirring until the mixture thickens and can coat the back of a wooden spoon.
Remove from heat and add the coffee and vanilla. Whisk to combine. Add the pot de crème to individual ramekins (I can usually fill about 3) and cover them with plastic wrap making sure the plastic wrap touches the surface of the pot de crème.
Set in the fridge for a minimum of 6 hours or even better overnight to solidify. When you’re ready to serve, make the whipped cream by adding the heavy cream and vanilla to a stand mixer or a bowl. Begin whisking until soft peaks start to form. Add in the powdered sugar one tablespoon at a time until desired sweetness and texture is achieved.
Top each ramekin with the whipped cream along with a dusting of cocoa powder and raspberries if desired. Sahtein! Enjoy!
Arabic Coffee & Chocolate Pot de Crème
Ingredients
- ¾ cup heavy cream
- ¾ cup milk
- 2 egg yolks
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla
- ½ teaspoon Arabic coffee
- ½ cup bittersweet chocolate
For the whipped cream:
- 1 cup heavy cream
- 1 teaspoon vanilla
- 2 tablespoons powdered sugar
Instructions
- In a medium pot, add the heavy cream and milk and allow to fully warm through.
- Whisk the egg yolks together with the sugar and salt. Once the milk and cream are heated but not boiling, add a ladleful of the mixture to the egg yolks and mix to combine.
- Add the egg yolk and cream mixture back into the original pot and stir – this process is called tempering the eggs which allows the eggs to come up to temperature without scrambling. Keep stirring until the mixture thickens and can coat the back of a wooden spoon.
- Remove from heat and add the coffee and vanilla. Whisk to combine. Add the pot de crème to individual ramekins (I can usually fill about 3) and cover them with plastic wrap making sure the plastic wrap touches the surface of the pot de crème.
- Set in the fridge for a minimum of 6 hours or even better overnight to solidify. When you’re ready to serve, make the whipped cream by adding the heavy cream and vanilla to a stand mixer or a bowl. Begin whisking until soft peaks start to form. Add in the powdered sugar one tablespoon at a time until desired sweetness and texture is achieved.
- Top each ramekin with the whipped cream along with a dusting of cocoa powder and raspberries if desired. Sahtein! Enjoy!
