Pots de Créme ‘n Brandied Black Cherry Compote with Whipped Dulce de Leche
 
 
Ingredients
Pots de Créme
  • 1 1/2 cup heavy whipping cream
  • 1/2 cup 1% milk
  • 1/4 cup sugar
  • 1 teaspoon sea salt
  • 5 egg yolks
  • 10 ounces Callebaut milk chocolate, chopped
  • 3 ounces Callebaut dark semi-sweet chocolate, chopped
  • 1/2 teaspoon pure vanilla extract
  • 6 small ramekins or teacups
Dulce de Leche
  • 250-500 ml full fat whipping cream
  • 1 jar Dulce de Leche cream
Instructions
  1. Add milk, sugar and salt to a saucepan and bring to a simmer over medium heat. Heat and stir occasionally, until the sugar has dissolved. Do not let the milk mixture boil.
  2. Meanwhile, whisk the egg yolks in a heatproof bowl.
  3. Scoop one cup of the hot milk mixture and slowly pour and whisk into the yolk mixture. Whisk to completely blend together then whisk the yolk and milk mixture back into the pot of the remaining heated milk.
  4. Continue to cook on medium heat until the mixture thickens and coats the back of a wooden spoon.
  5. Meanwhile, put the chopped milk and semi-sweet chocolate into a large heatproof bowl or large 4 cup glass measuring bowl.
  6. Pour the hot, thickened milk mixture over the chocolate and stir until the chocolate has melted.
  7. Stir in the vanilla extract.
  8. Set the ramekins on a small baking sheet then pour the chocolate mixture evenly into them.
  9. Set the tray into the fridge to cool and set.
  10. When serving, remove from the fridge a few hours in advance to soften.
  11. Spoon over the brandy compote and Dulce de Leche Whipped Cream (recipe below).
Dulce de Leche Whipping Cream
  1. In a mixer fitted with a whisk, beat the cream until stiff. Add two heaping tablespoons of Dulce de Leche or to taste and whisk to blend.
Recipe by Just a Smidgen at https://justasmidgen.com/2014/01/07/pots-de-creme-black-cherry-compote-dulce-de-leche-whipped-cream/