For the second day, here is one more custard, but with completely different technique. Pots De Creme, means pot of custard or pot of cream. Egg yolk is usedin the custard which makes it more creamier and melt in the mouth type of custard. While I was looking for recipes, I came across two varieties. One which is baked in a water bath like creme caramel and the other is cooked and chilled. The cooked version was so easier and I felt that it would make a great party dessert.
When I made it, I was not sure how Sruti would react. Whenever I am so confident that she would like it, the situation turns opposite. She would not touch it again. So I never feel confident while serving her. Keeping my fingers crossed I waited for her to return from school. I waited for the photo shoot until she arrived. And while shooting, I had to take a spoonful for the shot and gave it to her for taste testing. Once she tasted it, she couldn’t wait for the shoot to end. She loved it so much that she licked the bowl clean as soon as I finished with shooting.
Looking at her enthusiasm, even I tried a little bit and then went and finished off a whole bowl. It is that good. I have used Amul low fat cream. But if you can get full fat cream, then go for it. The texture would be better with rich full fat cream. Before taking the pan to heat, make sure to whisk the cream and egg yolks thoroughly so that they don’t separate while cooking. ALso cook on low flame to avoid the custard from boiling and burning. The custard should become thick enough to coat the back of the spoon. And you need minimum 5 hours in the fridge to set the custard. So if you are planning this for party, then make it the previous day and set it in fridge. It would be easier while serving.
Amul Fresh Cream – 250 ml
Egg Yolk – 2
Sugar – 1 tbs
Milk Chocolate / Choco chips – 75 gm
Pista and Choco Chips For Topping
In a sauce pan combine cream, yolks and sugar and whisk it well until thoroughly combined.
Heat it on low flame and cook the mixture until it becomes thick and coats the back of the spoon. Do not let it boil. Keep flame low.
Remove from flame and add the chocolate chips.
Whisk until chocolate melts and combines together with the custard.
Pour it into four serving bowls or glasses and refrigerate for five hours or overnight.
Top it with sliced pistachios and choco chips and serve it cold.
No Bake Chocolate Pots De Creme Recipe
- Amul Fresh Cream - 250 ml
- Egg Yolk - 2
- Sugar - 1 tbs
- Milk Chocolate / Choco chips - 75 gm
- Pista and Choco Chips For Topping
- In a sauce pan combine cream, yolks and sugar and whisk it well until thoroughly combined.
- Heat it on low flame and cook the mixture until it becomes thick and coats the back of the spoon. Do not let it boil. Keep flame low.
- Remove from flame and add the chocolate chips.
- Whisk until chocolate melts and combines together with the custard.
- Pour it into four serving bowls or glasses and refrigerate for five hours or overnight.
- Top it with sliced pistachios and choco chips and serve it cold.