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Look, we love St. Patrick’s Day as much as any holiday, but we’re calling for a moratorium on dyed foods. There are so many other ways we can celebrate this festive Irish holiday that don’t involve green food coloring. For example, take Sienna’s delicious pot de chocolat recipe which can be turned into a cheeky pot of gold. Now that’s cute AND delicious. So, step away that bottle of edible dye and give this tasty treat a try! Happy St. Patty’s Day!
Pot O’ Gold:
Salted Caramel-Filled Chocolate Pot de Creme
For the Pudding:
2 cups (475 mL) heavy cream
½ cup (120 mL) whole milk
5 oz. (140 g) bittersweet or semi-sweet chocolate (50-70%), chopped
6 large egg yolks
⅓ cup (65 g) sugar
For the Filling:
1- 14oz. (410 mL) can sweetened-condensed milk
1 tsp (5 mL) salt
For the Garnish:
Sea salt flakes, such as Maldon
Edible gold leaf flakes
Gold foil-wrapped chocolate coins
Preheat the oven to 325°F (163°C).
In a saucepan, bring cream and milk to a simmer over medium heat. Add chocolate and whisk until melted and smooth. In a separate bowl whisk together the egg yolks and sugar until pale yellow. Slowly add in the chocolate mixture, whisking vigorously to prevent curdling. If any lumps form, strain though a mesh strainer. Cool for 10 minutes, skimming any foam that collects on the surface.
Pour the custard into 6 ramekins or oven-safe coffee cups. Cover each one with a piece of foil and place in a large baking dish or roasting pan. Place the roasting pan in the oven and fill with enough hot water to come halfway up the sides of the cups. Bake until the custards are set but the centers move slightly when shaken, about 50 min.-1 hour. Take them out of the oven and remove the foil. Chill custards for a minimum of 3 hours or overnight in the refrigerator.
To make the filling, start by making a double boiler. Fill a medium pot halfway with water and bring to a boil. In a sauté pan or metal bowl that rests on top of the pot, but that does not touch the water, add the sweetened-condensed milk and salt. Cook for 1 hour, stirring occasionally and checking to make sure that the water in the bottom pot has not evaporated. If the water level is getting low, add more water as needed. Pour the caramel into a bowl and cool to room temperature. Any leftover caramel may be stored in an airtight container in the refrigerator.
To assemble the Pots O’ Gold, make a well in the center of each pudding either using your finger or the back of a spoon. Pour the caramel filling into the hole and over the top of the pudding, spreading it in a thin layer. Garnish with flakes of sea salt, gold and chocolate coins.
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