Creme au Chocolat

By Jacques Pépin

Published January 26, 1993

Total Time
15 minutes
Rating
3(6)
Comments
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To make this classic dish a little less rich, I substitute milk for the heavy cream that conventionally serves as its base, combining it with a dash of flour and a little egg to create a light pastry cream, to which I add enough chocolate to make a dark, intensely flavored dessert that can be served with or without cookies. It will keep in the refrigerator for a week or so. Be certain to cover it well with plastic wrap to keep it from absorbing other flavors in the refrigerator.

Featured in: THE PURPOSEFUL COOK; A Steaming, Fragrant Gratin to Chase Away Midwinter's Chill

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Ingredients

Yield:6 servings

  • 2 cups whole or skim milk

  • 1 tablespoon instant coffee

  • 1 whole egg plus 2 egg yolks

  • ¼ cup sugar

  • 2 tablespoons all-purpose flour

  • 7 ounces bittersweet chocolate, broken into a few pieces

  • 1 ounce unsweetened (bitter) chocolate

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

39 grams carbs; 77 milligrams cholesterol; 278 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 13 grams fat; 2 grams fiber; 60 milligrams sodium; 6 grams protein; 33 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring the milk and instant coffee to a boil in a saucepan.

  2. Step 2

    Meanwhile, place the egg, egg yolks and sugar in a bowl and mix well. Add the flour and mix it in well.

  3. Step 3

    Whisk about 1 cup of the hot milk and coffee into the egg mixture in the bowl and combine well. Then, pour the contents of the bowl into the saucepan and bring the mixture to a boil, stirring constantly with a whisk.

  4. Step 4

    Transfer the hot mixture to a bowl, add the chocolate pieces, and mix every 2 or 3 minutes, until the chocolate has melted and is mixed in well. Cool. Serve with cookies, if desired.

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3 out of 5
6 user ratings
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Comments

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Bougeotte

Follow-up: After chilling, this pudding turns unctuous, with a toffee-like texture paired with high-grade chocolate flavor. Wow. I don't think we'll be eating this warm again. Use that good chocolate you've been reserving-- it will need no adornment!

Bougeotte

A good, reliable, custardy chocolate pudding with that "brin de Pépin." Use either a hand mixer or elbow grease and a whisk to really marry those ingredients. I chopped the chocolate quite a bit, and ended up using just 1/2 tbsp espresso powder and an extra 1/8 cup sugar to suit my family. The extra sugar blended well into the warm mixture, which was not grainy --phew!

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