You might chuckle when you read Chef Matt Gordon’s tip in step 7 to ensure you don’t overcook this dish, but when you sample the finished product, you’ll be singing … his praises.
Makes eight 6-ounce pots de crème
1 1/2 cups sugar
1/2 cup water
1 1/2 cups whole milk
3 cups heavy cream
1 1/2-2 tablespoons kosher salt
1 teaspoon vanilla extract
12 large egg yolks
1. Combine sugar and water in non-reactive saucepan and cook to an amber color (color of an old penny).
2. As you are doing this, heat milk and cream.
3. When the color of sugar/water is achieved, turn flame off, add salt and slowly add boiled milk/cream mixture. Do this carefully or it will bubble and steam forcefully.
4. Taste for good sweet/salty balance. Add vanilla. Whisk this mixture slowly into egg yolks.
5. Strain and chill. Fill 8-ounce mason jars or other appropriate baking dishes with the mixture.
6. Place in a water bath (water should be halfway up the outside of whatever dish you are using) covered with foil in a 325-degree oven until set (from 40 minutes to more than an hour, depending on dish and oven you use).
7. When it jiggles like Jell-O, it is done. Do not overbake.
8. Chill the cooked pot de crème, then cover top of custard with a half-inch layer of melted ganache (recipe below).
9. Sprinkle the top of the ganache with cocoa nibs, a pinch of kosher salt and a bit of whipped cream. Serve.
Chocolate Ganache
1/2 pound unsalted butter
1/2 pound bittersweet chocolate
2 ounces brewed coffee
2 ounces corn syrup
1 cup sugar
1 cup good-quality cocoa powder
1/2 teaspoon kosher salt
1 1/4 cups heavy cream
1 teaspoon vanilla extract
Melt chocolate and butter in a double boiler. Add coffee and corn syrup and stir to incorporate. Sift in cocoa and sugar and add to chocolate. Add salt, cream and vanilla and remove from heat.
