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Ingredients
- Serves 4 people
200 g white chocolate bars (chopped)
4 egg yolks
¾ cup heavy cream
1 tbsp sugar
¼ cup whole milk
2 passionfruit
mint leaves
Recipe Courtesy of
Asian Food Network
Asian Food Network
White Chocolate Pots de Crème with Passionfruit
Our White Chocolate Pots de Créme with Passionfruit will be your next favourite dessert! Baked lovingly in a water bath, these little pots of sunshine house dense, rich and silky custard made of white chocolate cream, and a mixture of egg yolk and sugar. Finish with scoops of passionfruit and be amazed at the complex flavours of this dessert!
- Medium
- 25 min
- 30 min
- 15 min
- 4 steps
- 7 Ingredients
- Medium
- 4 steps
- 7 Ingredients
- 25 min
- 30 min
- 15 min
Instructions
-
Melt chocolate
- Preheat oven to 150 C
- In a sauce pot,under low heat, heat up milk and cream. Careful not to boil it.
- Place chopped white chocolatein a bowl. Add warm milk mixture. Stir well. Set aside.
-
Whisk egg yolks and sugar and combine with chocolate mixture
- In a different bowl, whisk egg yolk and sugar.
- Gently add the cream mixture to the egg mixture. Mix well.
-
Pour into ramekins
- Ladle mixture into ramekins.
- Arrange ramekins into deep baking tray. Pour hot water enough to cover halfway sides of ramekins.
-
Bake chocolate pots
- Place it in the oven and bake for 30 mins or until custard is slightly jiggly.
- Let cool before placing in the fridge for 3 hours.
Garnish and Serve!
Before serving, add spoonfuls of passionfruit. Garnish with mint.
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