White Chocolate Pots du Creme Recipe

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White Chocolate Pots du Creme
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Ingredients
20
Count
Nutrition
932
Calories
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Ingredients:

  • 3/4 cup whole milk
  • 1 cup pomegranate sauce , recipe follows
  • 1 1/2 dozen florentine cookies, recipe follows
  • recipe courtesy emeril lagasse, 2000
  • 1/2 cup sugar
  • 1/4 cup water
  • recipe from every day is a party, by emeril lagasse, with marcelle bienvenu and felicia willett, published by william morrow, 1999
  • 1 cup sugar
  • 1 large egg
  • 1/4 tsp baking soda
  • pinch salt
  • 1 cup pecan pieces

Directions:

  1. Combine the cream and milk in a heavy bottom, 2 quart saucepan. Place over medium heat and bring to a boil. Bring the water in a double boiler to a simmer. Place the chocolate in the top half and stir with a rubber spatula until melted. Whisk the egg yolks into the melted chocolate. Slowly pour the boiling cream mixture into the chocolate, whisking constantly. Bring to a temperature of 160 degrees, about 3 1/2 to 4 minutes. Remove from the heat and transfer to a stainless steel bowl. Cool in an ice bath, stirring constantly with a wire whisk to a temperature of 90 degrees F., about 4 to 5 minutes. Evenly divide the mixture into 8 small pot de creme forms or glass custard cups. Cover each with plastic wrap and refrigerate for 2 to 3 hours to set before serving. Spoon the sauce over the top of each pot de creme and serve with the Florentines.
  2. POMEGRANATE SAUCE
  3. Remove the seeds from 2 pomegranates and set aside. Remove the seeds from the other 2 pomegranates and place in a small saucepan with the sugar and water. Bring to a boil. Boil until all of the seeds burst and the mixture begins to thicken, about 10 to 15 minutes. Remove from the heat, strain and allow to cool. Stir in the whole pomegranate seeds.
  4. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Cream the butter and sugar together with an electric mixer on medium speed until smooth. Add the egg and beat until incorporated. Add the vanilla, baking soda and salt and beat until smooth. In a food processor or blender, combine the oats and pecan pieces and pulse several times to grind. Add this to the creamed mixture and beat until incorporated. The dough will be stiff and sticky. Drop by the teaspoonful, about 3 inches apart, onto the prepared pan. Flatten the dough slightly with your fingertips. Bake for 6 minutes until lightly golden. Remove from the oven and carefully roll the cookies into cylinder shapes-like a cookie cigar while they are still hot. Cool completely on wire racks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 932.04 Kcal (3902 kJ)
Calories from fat 529.12 Kcal
% Daily Value*
Total Fat 58.79g 90%
Cholesterol 206.42mg 69%
Sodium 252.2mg 11%
Potassium 749.62mg 16%
Total Carbs 93.83g 31%
Sugars 69.98g 280%
Dietary Fiber 9.93g 40%
Protein 17.53g 35%
Vitamin C 15mg 25%
Vitamin A 0.1mg 5%
Iron 2.7mg 15%
Calcium 200.8mg 20%
Amount Per 100 g
Calories 236.6 Kcal (991 kJ)
Calories from fat 134.32 Kcal
% Daily Value*
Total Fat 14.92g 90%
Cholesterol 52.4mg 69%
Sodium 64.02mg 11%
Potassium 190.3mg 16%
Total Carbs 23.82g 31%
Sugars 17.76g 280%
Dietary Fiber 2.52g 40%
Protein 4.45g 35%
Vitamin C 3.8mg 25%
Iron 0.7mg 15%
Calcium 51mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.7
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Sugar

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