#Baketogether: Vanilla Pots De Creme With a Secret Sauce

It's been awhile since I've participated in #baketogether. Every month I would see the challenge, come up with a few twists on Abby's recipe, have every intention of doing it, and then the month was gone. I was particularly disappointed in myself last month with the lack of whoopie pies in my house, as they are one of my husband's favorite treats. Such is life.

But this months #baketogether was to put a twist on Abby's vanilla pots de creme. I have a special spot in my heart for pots de creme. They are easy to make, but seem all fancy, so I feel like I'm really treating myself when I make them. I had several ideas for different variations on her original recipe but the one I settled on was to make a chocolate wine sauce to compliment the strong vanilla taste of the pots de creme. There is nothing complicated about the sauce, it is simply red wine and chocolate. The thing I did that made it special was to put the sauce on the bottom and then pour the custard on top so that when you dip your spoon into it you find a little surprise at the bottom. The other advantage to doing it this way is that the sauce is something you dip into, this way you still get the full vanilla flavor but the last taste in your mouth is a really lovely wine and chocolate flavor. I really enjoyed them.

Vanilla Pot De Creme with a Red Wine Chocolate Sauce

Pot De Creme recipe by Abby Dodge

Red Wine Chocolate Sauce by Amanda Benoit

(Makes 4 pots de creme)

Printable version for the sauce

Ingredients for the Red Wine Chocolate Sauce:

• 1 1/2 cups of red wine (a Cabernet works well for this)
• 4 tablespoons of semi sweet chocolate chips

Directions for the Red Wine Chocolate Sauce:

1. In a small sauce pan over medium-low heat combine the win and the chocolate. Stir occasionally until the chocolate is completely melted and the mixture has reduced by half. Set aside while you make the pots de creme.

Ingredients for the Pots De Creme:

• 1 vanilla bean split or 1 1/2 teaspoons pure vanilla extract or paste
• 1 3/4 cup half & half
• 5 large egg yolks
• 1/4 cup (1 3/4 ounces) granulated sugar
• 1/8 teaspoon table salt

Directions for the Pots De Creme:

1.Measure the half and half in a 2-cup glass measure.

2. Position the vanilla bean on a cutting board and, using the tip of a sharp knife, split the bean lengthwise down the middle. Slide the edge of the knife down the cut side of each piece of the bean to release the seeds. Add the seeds and vanilla bean pieces to the half & half. Heat the mixture in the microwave until very hot, 2 to 3 minutes. Cover and let the mixture steep 30 or up to 2 hours. The longer the half & half and the vanilla bean and seeds steep, the more pronounced the vanilla flavor.

3. Position the oven rack on the middle rung. Heat the oven to 325°F. Arrange four 6-ounce ramekins in a baking pan with 2-inch high sides. I use my 8-inch square baking pan. Divide the red wine chocolate sauce between the four ramekins.

4. In a small saucepan, whisk the yolks, sugar and salt until well blended.(Don’t let them sit or the eggs will begin to break down.)  Uncover the half & half and, whisking, slowly pour the half and half (with the vanilla bean pieces) into the yolk mixture. Whisk until well blended. Cook over medium-low heat, stirring constantly with a spoon or heat-proof spatula, until thickened and coats the back of a spoon or spatula (170-172°F on an instant read or candy thermometer), about 4 to 5 minutes.

5. Slide the pan from the heat and fish out the vanilla bean and scrape any custard from the pod back into the custard. Stir in vanilla extract or paste, if using.  Pour the custard into the ramekins over the backside of a spoon so that the red wine chocolate sauce remains as a separate layer in the bottom of the ramekin. (for a super-clean pot filling, I like to pour the custard back into the 2-cup measure and then pour it from there into the ramekins – the pour spout makes it so easy.) Carefully fill the baking pan with hot tap water to come halfway up the sides of the ramekins and cover the pan loosely with foil.

6. Bake until the pot de crèmes wiggle like jello when nudged, 35 to 45 minutes depending on thickness of the ramekin walls. Transfer the baking pan to a rack let cool completely. Cover with plastic wrap and refrigerate at least 4 hours or up to 2 days before serving.