Chocolate-Rum Pots de Crème with Cinnamon Sacristans
Dish: Entertaining at Home with a Four Star Chef by Daniel
Boulud, (Filipacchi Publishing, 2003)
Adapted by StarChefs
Yield: 5 Servings
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
- 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.)
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
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.
Late Harvest Zinfandel, 1999 Linne Colado