Bon Appetit Desserts (96 page)

2 cups whole milk

1 cup bittersweet or semisweet chocolate chips

1 tablespoon unsalted butter

1½ teaspoons vanilla extract

½ cup chilled heavy whipping cream

Whisk 4 tablespoons sugar, cornstarch, and 3 teaspoons espresso powder in heavy medium saucepan until no lumps remain. Gradually whisk in milk. Whisk over medium heat until mixture thickens and boils, 3 to 4 minutes. Remove from heat. Add chocolate chips, butter, and vanilla and whisk until smooth. Divide pudding among 6 small ramekins or goblets. Cover and chill until cold, at least 2 hours and up to 1 day.

Using electric mixer, beat cream, remaining 2 tablespoons sugar, and remaining 1 teaspoon espresso powder in medium bowl until peaks form. Top each pudding with dollop of espresso whipped cream.

Chocolate and Butterscotch Pots de Crème

Because each pudding layer needs to set overnight on its own, make sure to begin preparing this dessert two days ahead. Use clear glass ramekins to display the colored layers.
Makes 12

3½ cups heavy whipping cream

¼ teaspoon salt

½ vanilla bean, split lengthwise

6 ounces butterscotch chips

6 large egg yolks

2 tablespoons (packed) golden brown sugar

1 tablespoon water

1 tablespoon Scotch

6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

½ cup plus 3 tablespoons sugar

3 tablespoons cornstarch

2 tablespoons natural unsweetened cocoa powder

Pinch of salt

2 cups whole milk

1 cup heavy whipping cream

½ vanilla bean, split lengthwise

3 large egg yolks

1 tablespoon unsalted butter

BUTTERSCOTCH PUDDING
: Preheat oven to 325°F. Combine cream and salt in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium-high heat, stirring occasionally. Remove from heat. Add butterscotch chips and whisk until smooth. Whisk egg yolks in medium bowl to blend. Gradually whisk cream mixture into yolks. Return mixture to same saucepan. Discard vanilla bean.

Stir brown sugar, 1 tablespoon water, and Scotch in heavy small saucepan over medium-high heat until sugar dissolves. Bring to boil; whisk brown sugar syrup into butterscotch mixture.

Divide pudding among twelve ¾-cup custard cups or ramekins. Place cups in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cups. Cover pan with foil and bake until puddings are set, about 1 hour. Remove cups from pan. Place on rimmed baking sheet and chill uncovered overnight.

CHOCOLATE PUDDING
: Stir chocolate in top of double boiler over barely simmering water until melted and smooth. Cool to lukewarm.

Sift sugar, cornstarch, cocoa, and salt into heavy medium saucepan. Slowly whisk in milk and cream. Scrape in seeds from vanilla bean; add bean. Whisk in egg yolks, then melted chocolate. Place saucepan over medium heat and whisk constantly until thick and edges are bubbling, about 10 minutes. Remove chocolate pudding from heat and strain into 4-cup measuring cup. Whisk in butter. Let pudding stand at room temperature 10 minutes.

Pour warm chocolate pudding over chilled butterscotch puddings, dividing equally. Cover and refrigerate overnight.

Chocolate-Orange Pots de Crème with Candied Orange Peel

This intense chocolate pudding is the perfect finish for a romantic dinner for two—or an elegant dinner for four; the recipe doubles easily. Covering the dishes with foil before baking helps prevent a film from forming on top of the pudding as it cooks.
Makes 2

1 orange

1 cup sugar, divided

¾ cup water

⅔ cup whole milk

½ cup heavy whipping cream

1 tablespoon Grand Marnier or other orange liqueur

1 teaspoon vanilla extract

1 teaspoon finely grated orange peel

4 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

4 large egg yolks

3 tablespoons sugar

Lightly sweetened whipped cream

CANDIED ORANGE PEEL
: Using vegetable peeler, remove orange part of peel from orange in long strips. Cut peel lengthwise into ⅛-inch-wide strips. Stir ¾ cup sugar and ¾ cup water in heavy small saucepan over medium-low heat until sugar dissolves. Bring to boil. Reduce heat and simmer 2 minutes. Add orange peel; simmer 15 minutes.

Place remaining ¼ cup sugar in small bowl. Using slotted spoon, remove peel from syrup and transfer to sugar. Toss to coat. Cool, tossing occasionally. Cover bowl and let stand at room temperature overnight.

DO AHEAD
:
Can be made 2 days ahead. Keep covered.

POTS DE CRÈME
: Preheat oven to 350°F. Bring milk, cream, Grand Marnier, vanilla, and grated orange peel to boil in heavy medium saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Whisk egg yolks and sugar in medium bowl until pale yellow, about 2 minutes. Whisk egg mixture into chocolate mixture. Strain into 2-cup measuring cup.

Divide mixture between two 8-ounce custard cups. Place cups in small baking dish. Add enough hot water to baking dish to come halfway up sides of cups. Cover dish tightly with foil. Bake until custard is set, about 40 minutes. Remove cups from water. Refrigerate uncovered until cool. Cover with plastic wrap and refrigerate until cold, about 6 hours.

DO AHEAD
:
Can be made 2 days ahead. Keep refrigerated.

Top with whipped cream, garnish with candied orange peel, and serve.

Cappuccino Creams

What could be better than a hot cappuccino topped with white chocolate cream? This cold dessert version, which features sweet espresso and white chocolate custards, comes very close. For a more playful take, bake and serve the custards in pretty coffee cups.
Makes 6

1 2½ inch piece vanilla bean, split lengthwise

1¾ cups heavy whipping cream, divided

2 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped

5 tablespoons sugar

4 large egg yolks

1 large egg

¼ cup sour cream

4 teaspoons light (white) rum

Pinch of salt

4 teaspoons instant espresso powder or instant coffee powder

Preheat oven to 350°F. Place ramekins in 13×9×2-inch metal baking pan. Scrape seeds from vanilla bean into heavy small saucepan; add bean. Mix in ½ cup cream and white chocolate. Stir over low heat just until smooth. Set aside.

Whisk remaining 1¼ cups cream, sugar, egg yolks, egg, sour cream, rum, and salt in medium bowl until smooth. Strain white chocolate mixture into egg mixture and whisk to blend. Pour ¼ cup custard mixture into each ramekin; reserve remaining custard. Add enough hot water to baking pan to come halfway up sides of ramekins. Bake until custards set, about 30 minutes. Let stand 5 minutes. Add espresso powder to remaining custard mixture; stir until dissolved. Spoon espresso custard over white chocolate custards, dividing equally.

Bake custards until set, about 30 minutes. Remove from water. Refrigerate uncovered until cold.

DO AHEAD
:
Can be made 1 day ahead. Cover; keep chilled.

Chai Pots de Crème

Spiced chai tea is ubiquitous in the Indian subcontinent and in coffeehouses everywhere else. It’s a blend of black tea boiled with milk and water and spiced with cinnamon, cloves, cardamom, and ginger. That combination is the inspiration for these exotic
pots de crème.
Makes 6