This beauty began as a milk chocolate creme brûlée, but as I can’t leave anything alone, some type of transformation was inevitable. I’ve just been trying to reduce the amount of sugar in my diet lately and the added crunchy layer of sugary goodness in creme brûlée was just another one of those sacrifices I’ve had to make. So, I threw on a fancy name, calling this a Pots de Creme, and that alone made me feel so much better. But seriously, this is a delicious pots de creme. It is creamy, sweet, chocolatey and basically, perfect as is.
Inspiration for this recipe came from one of my favorite magazines, Cooking Light. I’ve always felt that they represent the way I love to eat. Just real food without ten sticks of added butter. So, you can imagine how excited I am to tell you that I’ve been asked to join Cooking Light’s Blogger Connection! What does this mean for you? Well, every so often, I’ll be sharing some of the latest news, recipes and tips that I find in Cooking Light Magazine.
In the spirit of Cooking Light, I’d like to help you lighten up some of your favorite recipes! Click over to my Facebook page, give it a like, and tell me what dish you love, but would like to see lightened up. I’ll feature one recipe a month with a healthier version!
Milk Chocolate Pots de Creme
2 cups whole milk (see Notes)
3 tablespoons granulated sugar, divided
1/8 teaspoon salt
3 ounces milk chocolate, finely chopped
2 large eggs
2 large egg yolks
1 tablespoon amaretto
1/2 teaspoon pure vanilla extract
Preheat your oven to 300 degrees.
In a medium saucepan, combine the milk, 2 tablespoons of the sugar and the salt. Bring just to a simmer over medium heat, stirring frequently. Remove from the heat and add the chocolate. Whisk until the chocolate has melted and set aside.
In a medium bowl, add the remaining 1 tablespoons of sugar with the eggs and egg yolks. Whisk until smooth. Very gradually and in a very fine stream, add the chocolate mixture to the bowl while constantly whisking. Be careful to do this very slowly at first, so you don’t cook the eggs. Add the amaretto and the vanilla extract and whisk to incorporate.
Divide the mixture between 6 ramekins, pouring about a half cup in each. Place the ramekins in a 13 x 9 baking dish. Add hot tap water to the baking dish so that it comes up just about an inch around the ramekins.
Bake in the oven for 50 minutes.
Carefully remove the ramekins from the pan and allow them to cool on a wire rack for about 30 minutes. Cover and chill in the refrigerator for three to four hours.
Serves 6
Inspired by, Milk Chocolate Creme Brûlée, Cooking Light Magazine, November 2014
Notes:
What a lovely blog you have with such beautiful pictures! I was just at a wedding where the most fabulous pots de creme was served. Looking forward to trying your lightened up version! Love the amaretto addition!
Thanks so much, Emily! I hope you love this!
I love pots de creme, and this one looks like it’s absolutely scrumptious. The photos are stunning.
Nothing better then a pot of chocolate! :)
So precious! I could just gobble these up.
I want the Pot de creme AND the little pot, please!
Thank you Dorothy! I love those pots too!
1. LOVE the photos!
2. Anything with the word ‘creme’ in it, is totally awesome!
3. I loooove Cooking Light! CONGRATS!!!
4. xoxo
1. Thanks so much!
2. I completely agree!
3. Me too…and thanks!
4. xoxo
yay for being a fellow Cooking Light blogger! I totally agree with you that their “way of eating” is pretty perfect. Everythign in moderation!
Also, I want to dive into these and eat my way out. Sounds like a good life plan.
Exactly, Joanne! Haha…thanks so much…I’ll dive in with you! :)
they look amazing! and i love those little pots-where did you find them?
Thank you so much, Amber! I love them too and have been waiting for a chance to put them to use! They are mini cocottes from Le Creuset. The colors are great. You can find them here: http://www.lecreuset.com/set-of-3-mini-cocottes
Pots de Creme always reminds me of my grandmother. She had a weakness for it, and always ordered it if it was on the menu. Congrats on the cooking light blogger connection opportunity. That sounds great! I can’t wait to see what you lighten up.
I love that story, Katie! How sweet. Thanks so much…I think it’s going to be a fun partnership!
That is great news Caroline! I love that magazine because they develop recipes with flavor while still being healthy. So proud of you!!!
Awww…thanks so much, Chris! I love them too and am so excited about this!
Woot Woot!! Congratulations Caroline! How fun and what a fabulous magazine to work with. I can’t wait to read those posts. :) Love, love these “pots de crème” :) So perfect for a light dessert!
Thank you so much, Karista! :)
I’ve read cooking light for over 10 years, and have loved every one – this dessert looks amazing!
I’ve been a fan of theirs for a long time too, Heather. Thanks so much!
This looks AMAZING. Congratulations on the Cooking Light gig!
Awww…thanks, Jen! :)
First of all, gorgeous photos – they look very romantic (at the risk of sounding like a cheeseball). ;) Those bowls are so pretty. I love your ingenuity in toning down the sugar and still coming up with something luscious!
Well, Marissa, we may both be cheeseballs because I totally get what you’re saying! Thanks so much for your sweet comment! :)