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White Chocolate Peppermint Pots de Crème
KITCHENAID6Ingredients
25Minutes
580Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 tsp. unflavored gelatin
- 1 3/4 cups heavy cream
- 4 large egg yolks
- 6 oz. white chocolate chips (good quality, or chopped white chocolate*)
- 3/4 tsp. peppermint extract
- whipped cream (fresh, for topping)
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Directions
- Sprinkle gelatin over 2 tablespoons of cold water in a small dish. Let sit for 5 minutes to soften.
- In a saucepan, heat cream over medium heat until it starts to steam, stirring occasionally. Do not let it boil.
- In a bowl, whisk together egg yolks. Using a large spoon or ladle, slowly drizzle about 1/3 of the warm cream into the egg yolks, whisking vigorously the entire time. The goal is to incorporate the hot cream gradually so the egg yolks are tempered rather than cooked. When about 1/3 of the cream has been incorporated and the mixture is warm to the touch, pour mixture back into saucepan with the rest of the cream. Stir over medium-low heat, scraping the bottom and sides of the pan as you go, for about 5 to 7 minutes, or until mixture thickens and coats the back of a spoon. It should measure approximately 170 to 175ºF.
NutritionView More
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580Calories
Sodium
Fat
Carbs
Potassium
Calories580Calories from Fat470 |
% DAILY VALUE |
Total Fat52g80% |
Saturated Fat31g155% |
Trans Fat |
Cholesterol315mg105% |
Sodium75mg3% |
Potassium190mg5% |
Protein7g |
Calories from Fat470 |
% DAILY VALUE |
Total Carbohydrate24g8% |
Dietary Fiber |
Sugars20g |
Vitamin A35% |
Vitamin C2% |
Calcium15% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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