Madame Saint-Ange’s Peruvian Cream

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Published in 1927, La bonne cuisine de Madame E. Saint-Ange, which contains over 1,000 recipes, became a bible of cooking for French housewives and inspired culinary superstars such as Julia Child. Here I have adapted her variation of pots de crème, which contains the delectable combination of chocolate, coffee, caramel and vanilla. Serve this with a dollop of sweetened whipped cream.

 

Madame Saint-Ange’s Peruvian Cream
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Ingredients
  1. 4 to 6 tall ramekins or demitasse cups
  2. Large (minimum 5 quart) oval slow cooker
  3. 2 oz bittersweet chocolate, coarsely chopped 60 g
  4. 3⁄4 cup whipping (35 %) cream 175 mL
  5. 3⁄4 cup whole milk 175 mL
  6. 1 tsp instant coffee powder, preferably espresso 5 mL
  7. 1⁄4 cup granulated sugar 50 mL
  8. 2 tsp corn syrup 10 mL
  9. 2 eggs
  10. 1 egg yolk
  11. 1⁄2 tsp vanilla extract 2 mL
  12. Sweetened whipped cream
Instructions
  1. 1. In a saucepan over low heat, combine chocolate and whipping cream. Cook, stirring, until chocolate is melted. Add milk and coffee powder, whisking well, and heat until mixture reaches a simmer and coffee dissolves. Remove from heat.
  2. 2. Meanwhile, in a separate saucepan, combine sugar, corn syrup and 2 tbsp (25 mL) water. Cook over medium heat, swirling the pot until sugar dissolves. Reduce heat to low and cook, tilting the pot gently, if necessary, to prevent burning, until mixture turns a light golden color. Remove from heat. Add 2 tbsp (25 mL) hot water and return to element until caramel is syrupy. Remove from heat and set aside.
  3. 3. In a bowl, beat eggs, egg yolk and vanilla. Add 1⁄2 cup (125 mL) of the chocolate mixture, whisking to combine. Gradually add remainder, whisking to blend.
  4. 4. Place a fine-mesh sieve over a 4-cup (1 L) measuring cup or mixing bowl with a pouring spout and pour mixture through it. Stir in caramel. Pour into ramekins or demitasse cups and cover tightly with foil. Place in slow cooker stoneware and pour boiling water to come halfway up the side of the cups. Cook on High for 1 to 2 hours, until custard firms up and centers just quiver. Let cool, then place in the refrigerator to chill thoroughly. Serve with a dollop of whipped cream.
Notes
  1. Tip
  2. The cooking time will depend upon the number of ramekins you use. If you can squeeze 6 into your slow cooker, they will cook in about an hour. If you are only using 4, which will be fuller, expect the cooking time to be closer to 2 hours.
Judith Finlayson http://judithfinlayson.com/
Posted in Desserts, Gluten-Free, Recipes, Vegetarian & Vegan.

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