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Mocha Pudding or Mocha Pot de Crème

Words: Lisa White
Photos: Randy Schmidt

When I was growing up I was—dare I say it—a picky eater. I was the kind of picky eater that didn’t like my food to touch. Food couldn’t touch and certain food was only for certain times. Like dinner food only at dinner time

Now, after working graveyard shifts there are no rules, except maybe some things still can’t touch on the plate. But, I can eat sushi at 8 a.m. and at midnight, and I feel the same about pudding. I love pudding!

Mocha Pot De Creme
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  1. 3 cups heavy whipping cream
  2. 1 cup whole milk
  3. ½ cup whole coffee beans, crushed
  4. 11 medium egg yolks
  5. 1 whole egg
  6. 1 cup chopped 70% chocolate
  7. ¾ teaspoon kosher salt
  8. ½ teaspoon vanilla extract
  9. 1 cup plus 2 tablespoons sugar
  10. Garnish: fresh whipped cream
  1. In a large bowl, combine cream, milk, and crushed coffee beans. Cover and refrigerate for at least 8 hours or overnight.
  2. Preheat oven to 300°.
  3. Strain cream mixture through a fine-mesh sieve, discarding solids. Set aside.
  4. In a medium bowl, whisk together yolks and whole egg. In a large bowl, combine chocolate, salt, and vanilla. In a large saucepan, combine cream mixture and sugar over medium heat. Cook, whisking constantly, until mixture comes to a simmer. Remove from heat. Slowly add about ½ cup hot cream mixture to eggs, whisking constantly. Add egg mixture to remaining hot cream mixture, whisking to combine. Pour cream mixture over chocolate mixture; let stand for 2 minutes. Whisk just until combined. Strain mixture through a fine-mesh sieve, discarding solids.
  5. Divide mixture among 12 (4-ounce) custard cups or ramekins. Place cups into a large baking dish or roasting pan. Fill baking dish with enough water to come halfway up sides of cups.
  6. Bake for 30 minutes for glass cups or 45 minutes for ceramic cups. (A dime-size portion in the center of each custard should jiggle when done.) Remove from oven, and let cool in baking dish for 30 minutes.
  7. Remove cups from baking dish, and wrap with plastic wrap, being careful not to let plastic touch the surface of custard. Refrigerate for 4 hours before serving. Garnish with whipped cream, if desired.
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Mocha Pudding

Mocha Pudding


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