2 cups heavy cream
8 ounces dark chocolate
6 egg yolks
1/2 cup brown sugar
1 teaspoon vanilla
2 tablespoons espresso syrup or liquor (Kahlua, Grand Marnier, Frangelico, Broubon)
8 ounces heavy whipping cream (for garnish)
3 tablespoons sugar
1 teaspoon vanilla
Place your heavy cream and vanilla in a medium sauce pan. Heat over a low or medium heat. While the cream is heating place the brown sugar and egg yolks in a medium mixing bowl. When the cream just starts to boil, remove from the heat and whisk in the chocolate. Whisk until smooth. If chocolate is not fully melted you can put the pan back on the heat for a minute or two. Whisk the egg yolks and sugar together. Slowly add a ladle at a time of the warm cream chocolate mixture to the egg yolks, continually whisking. Once the chocolate cream and yolks are fully combined, whisk in the espresso syrup or liquor of your choice. Pour the custard into a pitcher so that you can easily pour the custard into the cappuccino cups or ramekins.
Evenly divide the custard between eight cups or ramekins. Place a piece of foil on each top of the ramekins. Place one cup of water in the instant pot. Place four ramekins on the baking sling and lower into the instant pot. Place a trivet on top and add four more ramekins. ( If you are making half the recipe you will have just four ramekins. If you do not have a trivet, although I believe all instant pots come with one, you can also bake four custards at a time.
Secure the lid of the instant pot, make sure the pressure valve is set to seal. Use your manual function and set to low pressure. Set your cooking time for six minutes. When the cooking time is up, allow for a 15 minute natural release. Release any remaining pressure.
Carefully remove the ramekins, and the foil. Place the ramekins on a sheet tray and place in the refrigerate. Chill for at least 4 hours. Remove the pot d creme from the refrigerator 20 – 30 minutes before you would like to serve them.
Serve with a spoonful of fresh whipped cream, berries a sprig of mint.
Add the heavy cream, sugar and vanilla into a mixing bowl and with electric beaters or kitchen aid with whisk attachment whip the cream until firm peaks form. Store the whipped cream in the refrigerator until ready to use.
Garnish ideas when you use the following flavor profile in your pot d creme.
Espresso Syrup – fresh whipped cream, raspberry & mint
Grand Marnier – you can also add some orange zest to the chocolate custard mixture before baking and also to the fresh whipped cream. Chocolate shavings made with a vegetable peeler and a bar of chocolate.
Frangelico – chopped toasted hazelnuts and or chocolate shaving made with a vegetable peeler and bar of chocolate
Kahlua – Health bar toffee bits.
Bourbon – Chocolate shavings & toasted pecans.