10-Minute Pots de CrèmeWhen I owned my catering company in San Diego, anytime George wasn’t deployed, he was forcibly employed as my sous chef (free labor!). He loved pot de crème duty because this recipe is so, so simple ... and because he got to lick the spatula afterward.
- 4 ounces semisweet chocolate chips
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/8 tsp kosher salt
- 1/3 cup strong, very hot coffee
- Crème fraîche and chocolate shavings for topping (optional)
Do Your Thing: This recipe easily triples for a crowd. Don’t worry if you don’t have six matching glass vessels; it’s a fun rustic look if everyone has a different container. I also like to pour it into shot glasses and serve with demitasse spoons for a cute mini dessert.
Buy Smart: Don’t waste a pot of coffee to make this: If I know I’m making this later in the day, I like to reserve 1/3 cup of coffee from my morning pot and heat it up for the recipe.
Reprinted from "Just Married" by Caroline Chambers with permission by Chronicle Books, 2018.