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Daniel Boulud's Easter Feast

Chocolate-Rum Pots de Crème with Cinnamon Sacristans

From Daniel’s Dish: Entertaining at Home with a Four Star Chef by Daniel Boulud, (Filipacchi Publishing, 2003)
Adapted by StarChefs

Yield: 5 Servings

Ingredients: Daniel Boulud's Chocolate-Rum Pots de Crème on StarChefs

    Pots de crème
  • ½ cup heavy cream
  • ¼ cup milk
  • 1/3 cup dark rum
  • ½ cup sugar
  • 3 1/2 ounces bittersweet chocolate, finely chopped
  • 4 large egg yolks, lightly beaten

    Cinnamon Sacristans
  • 1/4 pound store-bought puff pastry
  • 1 large egg, lightly beaten
  • Sugar for sprinkling
  • Ground cinnamon for sprinkling


For pots de crème:
Place a rack in center of oven and preheat to 350°F.

Bring milk, rum, 2 Tablespoons water and sugar to a boil in a saucepan. Place chocolate in a bowl and pour milk mixture over. Using a rubber spatula, gently stir until chocolate is melted and smooth. Cool to room temperature.

Very gradually and gently, with creating air bubbles, stir chocolate mixture into egg yolks. Strain through a fine-mesh sieve set over a bowl. Press a single paper towel atop surface of custard to lift off any foam. (The custard can be covered and refrigerated overnight.)

Place five 4-ounce espresso or custard cups in a small roasting pan, leaving an even amount of space between them. Fill each cup nearly to the top with custard mixture. Carefully slide the pan partway into the oven, then, using a pitcher, fill the roasting pan with enough hot water to come halfway up the sides of the espresso cups. Cover the pan with plastic wrap and poke two holes in two opposite corners. Bake custards about 30 minutes, or until they are set but still jiggle slightly in the center when gently shaken.

Remove pan from oven and let the custards sit in water bath for 10 minutes. Remove plastic wrap, carefully lift cups out of water, and cool custards in refrigerator. (The pots de crème can be prepared a day ahead and stored in the refrigerator. When they are cool, cover them with plastic wrap.)

For sacristans:
Cut puff pastry into a rectangle measuring approximately 7- by 6-inches. Place the dough on a parchment-lined baking sheet. Brush with beaten egg and sprinkle with sugar and ground cinnamon. Fold dough in half and refrigerate for at least 1 hour.

Using a very sharp paring knife or pizza cutter, cut puff pastry into 7- by 1/4-inch strips. Place the strips on a flat surface and using the palms of your hand, swivel your hands in opposite directions to twist each strip. Return strips to baking sheet and refrigerate for 1 hour.

Place a rack in center of oven and preheat to 400°F. Bake sacristans for 8 to 10 minutes, until golden brown. Transfer to a wire rack to cool.

To serve:
The pots de crème are at their best at room temperature. Remove them from the refrigerator and keep them on the counter for about 20 minutes before serving with the sacristans.

Wine Pairing:
Late Harvest Zinfandel, 1999 Linne Colado