We love the idea of taking a special, sneak peek into the personal family narratives of the chefs who create such a public experience for the guests and staff of Crystal Bridges; so over the holiday season, we’ll be revealing important edible family secrets from the chefs and culinary experts at Crystal Bridges.
We continue our series with a recipe from Case Dighero of Edible Culture and host of Crystal Bridges’ culinary events such as CR(EAT)E and DISH.
This has been a family favorite at my house for the last dozen years or so – chocolate, custard, and cardamom combine to make this a welcomed departure from traditional desserts of pumpkin and pecan pie. It’s also a great bit of interactive fun to have your holiday guests shake the jar of cream at the table…allowing even the most “culinary challenged” of your friends and family to take part in the execution of dinner.
And finally, since chocolate and cardamom are considered aphrodisiacs, the concept of the obligatory nap following dinner takes on an entirely new and exciting meaning after enjoying this nouveau holiday classic – enjoy!
Serves 6 | 2 Hour Preparation
2 cups whipping cream
1/2 cup whole milk
6 ounces semisweet chocolate, chopped
6 large egg yolks
1/3 cup sugar
For the Shaken Cream:
1 1/2 cups whipping cream
1 teaspoon cardamom powder
2 tablespoons honey
Seeds from pomegranate
Preheat oven to 350°F. Combine cream and milk in a heavy medium saucepan and simmer over medium heat. Reduce heat to low. Add chocolate and whisk until melted and combined. Whisk yolks and sugar in a large bowl, then slowly whisk in hot chocolate mixture. Allow time to cool.
Divide mixture between six small soufflé cups. Cover each with foil. Place cups in a large baking pan and add enough hot water to cover halfway up sides of cups. Bake until custards are set but slightly wobbly – approximately 1 hour. Remove cups and chill until cold – approximately 1 hour.
Just before serving, combine whipping cream, cardamom, and honey into a Mason jar – shake vigorously until thick, then spoon a dollop on each pot de crème. Garnish with pomegranate seeds and enjoy!
This post was written by Case Dighero, Edible Culture.