Chocolate-chai pots de crème: A rich, velvety dessert that's surprisingly easy to pull off
Topped with airy Chantilly cream, Dhivya Subramanian’s take on the French classic is oh-so decadent
This rich, elegant dessert combines classic French technique and the warming spices of Indian masala chai. While the process may sound intimidating, it comes together surprisingly quickly and you can make it in advance. The result is decadent, with the sweetness of the Chantilly cream perfectly complementing the bold notes of the dark chocolate.
Ingredients
- 2 large egg yolks
- 2 tbsp granulated sugar
- 1 cup whole milk (or almond milk)
- 2 English breakfast tea bags
- 2 cardamom pods, lightly crushed
- 1 clove, lightly crushed
- 140 g dark chocolate, about 70% cacao, finely chopped
- 2 tsp vanilla extract
- ½ tsp kosher salt
- Chocolate shavings, to garnish (optional)
Chantilly cream:
- 1 cup 35% whipping cream, cold
- 2 tbsp icing sugar
- 1 tsp vanilla extract
Preparation
Whisk egg yolks and sugar in a large mixing bowl until pale and creamy. Set aside.
Heat milk, tea, cardamom and clove in a medium saucepan over medium, stirring occasionally, until it reaches the boiling point (about 180 F) or tiny bubbles start to form along the edges. Remove from heat and strain through a fine-mesh sieve.
Slowly pour half of the warm milk into the egg mixture, whisking continuously to prevent the eggs from curdling. Gradually add the remaining milk and whisk well. Transfer the mixture back to the saucepan and cook over medium heat, whisking constantly, until slightly thickened, around 2 to 3 minutes. Remove from heat.
Add chocolate, vanilla and salt and let sit until chocolate has melted, 1 minute. Whisk until smooth.
Strain the custard through a fine-mesh sieve to remove any clumps.
Distribute evenly between four 4-ounce ramekins. Cover and refrigerate until fully set and chilled, at least 2 hours.
Meanwhile, using a hand mixer on medium speed, whip all of the ingredients for the Chantilly cream in a medium bowl until soft peaks form, about 2 to 3 minutes. Refrigerate until ready to use.
When ready to serve, let the custards sit at room temperature for about 5 minutes. Top with Chantilly cream and garnish with chocolate shavings, if desired.
Serves 4
Produced in collaboration with CBC Creator Network.
