Creating With Confidence: How To Make Pot De Creme | Katie Buron Keers | Skillshare

Creating With Confidence: How To Make Pot De Creme

Katie Buron Keers, Creating with Confidence

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9 Lessons (15m)
    • 1. Introduction

      0:53
    • 2. Ingredients and prepping our dairy

      1:32
    • 3. The main event: Chocolate!

      0:53
    • 4. Kitchen demo: Separating our eggs

      2:09
    • 5. Melting our chocolate and prepping our eggs

      2:28
    • 6. Setting up our ramekins

      0:58
    • 7. Combining our chocolate and egg mixture

      2:59
    • 8. Setting up our water bath and get them cooking

      2:13
    • 9. The final delicious product!

      1:06

About This Class

In this class, I'll walk you through creating a beautiful, delicious but easy classic Chocolate Pot de Creme that is sure to satisfy your taste buds and impress your friends and family! 

Throughout the lesson, I'll also be giving you little tips and techniques that will help you in this recipe as well as countless others in your baking future.  

Come join me as we create with confidence! 

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Transcripts

1. Introduction: Hi, guys. My name is Katie, and I am a self taught cook that has always loved to help people gain more confidence in the kitchen because I truly believe whether young, old you to cooking old cooking that you can create anything in the kitchen as long as you have a confidence. So today's lesson is gonna be a photograph, which really is just a fancy way to say pot of cream. We are going to make a chocolate soda cram, but you can also make it with vanilla or butter scotch or really any flavor that you can think of. I love making Pota crimes because they can really impress your friends and family, but they're actually quite easy to make once you have the confidence to do so. So let's get going. 2. Ingredients and prepping our dairy: So first, what we're gonna do is I'm gonna show you the ingredients we're gonna be working with. We have chocolate cream, milk, eggs, sugar, vanilla and as an option, you can use espresso powder and a little bit of cocoa powder. And I'll show you this recipe You can feel free to not use that as well. Depending on your taste. Are so the first step because we have to use the oven, is we're gonna preheat so already got going at 3 25 This will give it a really nice low and slow baked once we're ready. While that is getting going, I'm gonna start simmering Mind Dairy. So first, what I'm gonna do is get 2.5 cups of milk. I use whole milk, and I would recommend that for this recipe. But you have 2% or skim. That's okay too. It might be just be a little bit looser using home. Now I have 1.5 cups of heavy whipping cream. This is the good stuff right here. I'm gonna get this on the stuff. I live with this and the last thing is I'm going Teoh, add just a little bit of salts that's gonna give just a little tiny bit of contracts between the sweet in this recipe. 3. The main event: Chocolate! : all right, so now that we have our dairy going, we're gonna get to the rial business, which is reports the chocolate for this risk. As I said before, I use dark chocolate. It's a 53% cocoa percentage, which is about medium sweet. It's not too sweet, not too bitter. So this recipe that I enjoy calls for eight ounces or a cup of char. I like using these chocolate chips because they melt really nicely. But if you have a preferred chocolate bar like Gary Deli or something like that, or maybe a local chocolate maker, that's totally fine, too. I would just suggest chopping it up with a large knife so that it melts easier and it doesn't burn. You have a little extra field. 4. Kitchen demo: Separating our eggs: our guys. So here, I'm gonna show you a little demo. It's a little kitchen technique that is very common in a lot of different dishes. But it's very important for this dish and it iss separating the whites of in a from the yolks of an egg. This recipe calls for six large egg yolks. So in the grocery store, you're actually gonna be able to see if you haven't noticed before. The eggs come in different sizes large jumbo and extra jumbo. This is the large, so just they look around this size. Now I'm gonna show you how to separate. First, I'm gonna crack it on a firm rim of the bowl of a bowl. I have two bulls here is See, one's going to be for my actual yolks, and one's gonna be for my whites and my shells. I keep my shells until I'm finished. Because if one crack one doesn't crack correctly, I can always just grab a different one from the other egg to use in this process. So here we go first. Gonna crack it. So it's kind of a line, and then you gonna move it to your White bowl White bull from a whites. And then I'm gonna open it up like this. Like this, We're cracked it, and then I'm just gonna try to shake the white out. Okay? Now that I've kind of shook it as much as I can, I'm just gonna start Bali, balling it back and forth until I get a much weight out as possible. So it's just that nice, creamy egg yolk. See that even if there's a tiny middle white around there, that's OK, as long as it's the high majority is a Now. If your egg yolk cracks and you can keep it in your egg, feel free to use it. But if you feel like it's to running too much white and yolk mixed together, just go ahead and grab an egg. 5. Melting our chocolate and prepping our eggs: All right, so my milk is at kind of a simmer, and that's perfect. That's exactly what we want. Because this milk, this dairy mix is going toe, actually, just naturally melt the chocolate in the bowl. I've been going back every few minutes just to check on it. You don't have to stay this constantly, but it is good to give it just a quick stir, but once in a while, so that doesn't burn on the bottom. Okay, so my dairy is nice and hot, and we've got our chocolate in the bowl, and now we're going to add a little bit of flavor. As I said before, this is optional. But I do enjoy just a little extra kick with I do. Fourth, about a heaping fourth of a teaspoon of espresso counter and another fourth of a teaspoon nets colony cocoa powder. You can find both of these in your little store. This cocoa powder is a little bit fancier than your typical Hershey's or something like that. But feel free to use any kind you find. All right, so now I'm gonna take this milk. Kind of not still gonna use my hot pad. I'm just gonna pour it straight over my chips just like that. And I'm going to let this sit and just naturally mount for about 2 to 3 minutes. I'm gonna put this off to the side and work on my eggs. So in these eggs, I'm going to put my sugar. We're not gonna use a lot of sugar since we already have. But for this recipe, we're gonna use three tablespoons. I'm using organic king sugar. But again, you pretty use any type of cane sugar that you have in your house. I would recommend not using powdered sugar because that is ultra fine, and it won't quite mixed correctly. Just whisk this up and get it ready for our talk with minutes. 6. Setting up our ramekins : all right. So while I'm waiting for the chocolate to mount in the dairy mix, I'm gonna set up my ram Akins Ceramic cans or just shallow baking dish is becoming a lot of different sizes. These air about three inch across The beauty of the Pota crimes is you can use a lot of different vessels to bake them. You can use mason jars. You can use clear glass serving dishes as long as they're often safe. You can use that, so I'm just putting it in a large pan like this deep large pan because it will be cooking in a water bath. Water bath is just hot water that you add to the pan that goes about halfway up the ramic in dish, and it just allows the pota grams to bake. It's really, really gentle way 7. Combining our chocolate and egg mixture: Alright, guys. So I think our chocolate mix is ready to go and all melted, so I'm gonna start stirring until everything is dissolved. Now, if you really, really want your pota crimes to get super Super Super Smooth, you can feel free after this point before you fill up your am Akins to throw the mix all together in a blender. But I find that just missing it really nicely gives it justice almost a smooth texture. This could also be the world's best hot chocolate, to be honest at this point, So it's all mixed up here, and I'm gonna add it to my egg mix. Do you want to make sure that it's it's gonna be hot, but if it's still so hot, you can't even touch the bowl? You might want to wait it a minute or two because if you add too hot of a mixture to the eggs, they might start to actually cook, and you definitely don't want that to happen. So I'm just gonna I'm just a little bit at a time to start off just to make sure that they mix well. I'm gonna whisk it together like this. Good right it looks like this is gonna mix really well, I'm just gonna out of the rest. Great. So the last ingredient that I'm gonna add, it's just a little pure vanilla extract. I absolutely love vanilla extract. 1/4 of a teaspoon. It's gonna be great for this recipe. But as my mom always said, a little bit of Ben Ellis. Good, then a lot is great. So I'm just gonna sort of eyeball it here. Awesome. All right, so now we're gonna fill up the Ravic Ins. I find that using a measuring cup about this is 1/4 cup is really nice to transit transition from old ceramic in Just that you don't spill too much If you do spell. Hey, it's OK to can I always wipe it up? So I filled it about 3/4 full. You don't want to fill it up too high, because during the baking process, it does tend to rise a little bit, and you don't want it to overflow. This recipe makes 4 to 6 Ram Akins a quota Crume, depending on your size, because mine are smaller. I could probably get six out, but we'll just do for today 8. Setting up our water bath and get them cooking : All right, so we're about to put them in the oven. I'm just gonna clean up some of the sides here because I did splash a little bit, but like I said, it's okay. You and even if you want a more rustic leave the splashes on before, but in the evidence, I said we're gonna put it in a water bath. So I haven't electric kettle here really helpful because you do want hot water for your water bath. And if you don't have an electric kettle, that's totally okay. You could just heat up some water on the stove top. Just be careful when you are putting it into the pan, because the the Onley golden role with water bats is you don't want the water tap should get into your pota crimes because that will make it so that it's a little mushy. Now, if you are very good, then you can fill this up before you get it into the oven again. You only want it about no halfway up the ramic inside. But if you think that you're gonna get a look to be a little too splashy when you're transitioning from countertop to oven then you can feel free to do this. Once you get it in the oven, just make sure that you pull the shelf of the oven rack out before you fill it in so that you don't burn your hands. So they're going in the oven again there from its at 3 25 And I'm gonna put them in for around 25 to 30 minutes. But I'm gonna check them at about 20 minutes to see how they're doing. So our programs air out of the oven. And as you can see, they are firm, but they're jiggly in the middle. That's exactly what you want to see in your final product. So now we're gonna take our photograph. Aims were gonna pop them into the fridge to chill for about 2 to 4 hours. You can really served on messages. They are warmed to room temperature, but they're really wonderful. Nice and cold and chill 9. The final delicious product! : I wanted to show you what the final product looked like, so I made one earlier. You see, it's still nice and shiny and chocolatey on outside. And then I break through that so rich and creamy on the inside, chocolatey, silky, rich, everything you want in a desert and also was confidence.