Crème au Chocolat facon Liegeois
This is a classic chocolate dessert called petit pots de crème au chocolat but I transformed it in to a creme chocolat liegeois which is a baked chocolate custards decorated with whipped cream and toasted almonds.
INGREDIENTS (4 LARGE RAMEKINS OR 6 SMALL ONES)
- 500 ml (2 cups whole milk)
- 1 vanilla bean (seeds scraped)
- 3 whole eggs
- 130 grams (4.5 oz) grams caster sugar
- 100 grams (3.5 oz) chocolate (60-70% cocoa content)
- 2 tablespoons pure cocoa powder (optional if you want a darker more intense chocolate flavour)
For the Whipped Cream:
- 250 ml (1 cup) heavy whipping cream mixed with 25 grams (0.8 oz) powdered white sugar (you can use white caster sugar too).
For the Topping:
- A few tablespoons of grated chocolate
- 2 tablespoons toasted almonds
- Preheat oven 150C or 300F (Conventional oven and preferably one with bottom element on)
- Pour the milk into a saucepan and add vanilla pod and seeds and heat the milk on low.
- Whilst milk is heating, break chocolate into small pieces, place in a bowl and reserve.
- Break the eggs into a bowl and whisk and then pour in all the sugar and whisk again for 1-2 minutes until the mixture pales.
- Add the chocolate pieces to the warming milk and gently stir together until the milk almost reaches boiling point. If you want the chocolate darker, whisk in 2 tablespoons of cocoa powder. Whisk for at least 2 minutes until the mixture is smooth and chocolate is fully incorporated.
- Sieve the chocolate mix in stages into the egg and sugar mix. Gently whisk each stage in – perhaps do it in 2 stages.
- Remove the foam on top of the mix with a fine sieve or spoon.
- Sieve the mix into a jug to make pouring it into the ramekins more controllable.
- Pour the mix into the ramekins.
- Place the ramekins into a pan or dish and pour warm water into the pan to the level of about ¾ of the height of the chocolate mix.
- Place the pan into the oven for say 35-50 minutes until the mix is ready – that is, the point at which a knife plunged into the ramekin will come out clean of chocolate.
- If the cooking in the oven creates a crust on top of the pudding, remove it. Placing a piece of baking paper on top of each pudding before cooking in the oven will prevent the crust from forming.
- Allow the puddings to cool to room temperature and then place into a refrigerator for about 2 hours so that they set properly.
- Top each pudding with a good swirled dollop of whipped cream. Place shaved chocolate on the cream and then some roasted almonds on top of that (the last is optional).
to make creme chocolate facon liegois: you can cook the chocolate custard in a large dish cooking the same as mentionned above and once cooked, and let it cool down then place in the fridge until it becomes fridge cold. just before serving remove the top crust that may reside on the top scoop out the chocalate custard, mix it with a fork . and pour in individual small glasses
Creme au chocolat facon liegeois