Highlander Pot De Creme

Presented by casey hickey, twenty degrees chocolates
This recipe was inspired by our Highlander truffle, made from Scotch whiskey and milk chocolate
Ingredients:
10 oz  (300g)       heavy cream
5 oz  (150g)         whole milk
2 oz  (56g)            Glenmorangie “The Original” single malt scotch*
2 oz  (56g)            dark chocolate, (60-65% cacao; E. Guittard, Valrhona or other premium brand), chopped
7 oz  (200g)         milk chocolate (Valrhona or E. Guittard), chopped**
5                              large egg yolks
2 Tbs                      sugar
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Place the chocolates and Scotch in a medium heat-proof bowl and set aside.

·        

Whisk egg yolks and sugar in a separate heat-proof bowl and set aside.

·        

Heat cream and milk over moderate heat until bubbles form around edges.

·        

Slowly stream about half of the scalded cream mixture into the eggs, whisking continuously. Pour the tempered egg mixture back into saucepan with the remaining cream and whisk to combine.

·        

Continue to cook over moderate heat, stirring continuously with a wooden spoon until it is quite thick (mixture should coat the back of the spoon without running); do not allow eggs to scramble or mixture to boil.

·        

Pour the custard through a sieve placed over the chocolates and allow mixture to sit for 2 – 3 minutes. Whisk mixture, starting in center of bowl, and working your way toward the outside of the bowl. (You can use an immersion/stick blender to make quick work of this part.) Once the mixture has completely combined and is smooth, strain it again through a fine mesh sieve set over a pitcher or other container with a spout.

·        

Pour into 8 demitasse cups or 6 (4-oz) ramekins, set in a larger baking pan. Cover the entire dish with foil carefully so as not to touch the tops of the custards. Refrigerate at least 3 hours until firm.

·        

Allow custards to come to room temperature before serving. Garnish with fresh whipped cream.

*This scotch has a distinctive, mellow flavor that harmonizes beautifully with the milk chocolate. If you substitute another scotch, look for one with a fruity or honey flavor profile rather than one that is peaty or smoky. You may also substitute Chambord or another liqueur.

**Valrhona milk chocolate is carried at Sur la Table and through online resources such as chocosphere.com

Suggested Wine Pairing:

Our wine experts at Petit Philippe recommend pairing this dessert with a glass of Sauternes – a lovely white dessert wine made with the Semillon grape from the Graves section of Bordeaux. Or you might consider a wine from the nearby Balsac or Loupiac regions – both produce wonderful, wallet-friendly, palate-pleasing wines without the hefty price tag of the more recognizable Sauternes.