Servings 6 servings
Ingredients
For the Pots de Crème:
- 2 cups heavy whipping cream
- 1/3 cup sugar
- 6 egg yolks
- 1 vanilla bean, split
- 12 ounces bittersweet chocolate, cut into ¼" pieces
- 8 aluminum cups
For the Almond Wafers:
- 1 cup shelled almond slices
- 6 Tablespoons flour
- 1 stick unsalted butter, softened
- 1/2 cup sugar
- grated zest of 1 lemon
- 1 Tablespoon dark rum
- 2 egg whites
Instructions
For the Pots de Crème:
- Bring the heavy cream, half of the sugar and the vanilla bean (scraped, plus whole pod) to a boil in a saucepan.
- Whisk together the egg yolks with the remaining other half of the sugar in a separate bowl.
- Whisk 1/3 of the boiling milk mixture into the egg yolks, stirring constantly. (Note: This is the "tempering" process, which ensures that you won't end up with scrambled eggs!)
- Return the combined egg/milk mixture to the saucepan with the remaining milk and continue cooking it for 15-20 seconds until slightly thickened.
- Strain the cream into a bowl containing the chocolate. Whisk until completely smooth.
- Pour the mixture into the aluminum cups and refrigerate until cooled. Top with Almond Wafers (recipe below).
For the Almond Wafers:
- Preheat the oven to 350ºF.
- In a food processor, pulse together the almonds with the flour until completely ground. Set aside.
- Cream together the softened butter and the sugar in a mixmaster fitted with the paddle attachment. Continue beating until the mixture turns white.
- Beat in the lemon zest and rum.
- Beat in the egg whites, one at a time until completely incorporated.
- Stir the ground almond and flour into the batter by hand.
- Transfer the batter to a piping bag or plastic bag and pipe 1-inch mounds onto a parchment paper-lined cookie sheet.
- Bake the wafers for 12-15 minutes until golden brown.
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