Cuisinart BFP-10CH DESSERTS/DESSERT Sauces, Chocolate Pots de Crème, Classic Cherry Clafoutis

DESSERTS/DESSERT SAUCES

Chocolate Pots de Crème

Makes 8 servings

3cups heavy cream

8ounces semisweet chocolate morsels or chocolate

chunks (½-inch)

2tablespoons granulated sugar

1teaspoon instant espresso powder

7 large egg yolks, lightly beaten

2 teaspoons pure vanilla extract

Have ready eight 5-ounce ramekins or pots de crème dishes. Place in a 13 x 9 x 3-inch pan. Bring 4 cups of water to a boil; keep hot and reserve. Arrange rack in center of oven. Preheat oven to 325°F.

Place heavy cream in a saucepan and bring to a simmer over medium heat – do not boil. Place the chocolate morsels/chunks, granulated sugar, and espresso powder in the blender jar. Cover and pulse on Chop 10 to 15 times to chop the chocolate somewhat finely.

Add the egg yolks and blend for 20 seconds on Mix. With the blender running on Purée, add the hot heavy cream through the pour lid in a slow steady stream and blend until chocolate is completely melted, about 45 seconds. Spoon off foam and discard (may also put in a fat separator and pour off liquid until just foam remains). Stir in vanilla.

Pour equal amounts of the chocolate mixture into each of the ramekins. Place pan in oven and add hot water to reach halfway up the sides of the ramekins. Bake in preheated 325°F oven for 55 to 60 minutes. Edges will be set, centers may still be slightly jiggly. Transfer ramekins to a rack to cool completely, uncovered, about

1 hour. (They will set as they cool.) Serve warm, or chill, covered, until cold, at least 3 hours. Chocolate Pots de Crème may be garnished with freshly whipped cream and/or chocolate curls.

Nutritional information per serving:

Calories 510 (80% from fat) • carb. 21g • pro. 4g • fat 46g • sat. fat 26g

• chol. 308mg • sod. 40mg • calc. 79mg • fiber 4g

Classic Cherry Clafoutis

This traditional country French dessert can be made with cherries, plums, peaches, pears or any other berry may be used. We have added finely ground almonds or hazelnuts for that certain “je ne sais quoi.”

Makes 8 servings

2teaspoons unsalted butter, melted

¼cup + 4 teaspoons granulated sugar, divided

1ounce almonds or hazelnuts (toasted gives best flavor)

¾ cup evaporated low fat milk (not reconstituted)

¼ cup heavy cream

3 large eggs

1tablespoon vanilla extract

1tablespoon brandy or amaretto

¹⁄8 teaspoon salt

½cup all-purpose flour

¼teaspoon ground cinnamon

12 ounces pitted cherries (thawed if using frozen)

Arrange the rack in the middle of the oven. Preheat oven to 325°F. Brush a six-cup oval baker or gratin dish with the melted butter. Dust with 2 teaspoons of the granulated sugar.

Place ¼ cup of the sugar and the nuts in the blender jar. Cover and pulse 15 times on Chop to chop the nuts. Add the evaporated milk, cream, eggs, vanilla, brandy, salt, flour, and cinnamon. Blend for 10 seconds on Food Processor; mixture will be smooth and creamy – do not overblend.

Arrange the cherries in the bottom of the prepared baking dish. Carefully pour the batter over the cherries. Place in the preheated oven and bake for 35 minutes. After 35 minutes, sprinkle evenly with the remaining 2 teaspoons of sugar. Continue to bake for an additional 15 to 20 minutes, until the clafoutis is puffed and golden brown. Remove from the oven and cool for 10 minutes before serving. Serve with sweetened whipped cream, vanilla ice cream or frozen yogurt as desired.

Nutritional information per serving:

Calories 211 (40% from fat) • carb. 23g • pro. 8g • fat 10g • sat. fat 3g

• chol. 92mg • sod. 113mg • calc. 158mg • fiber 1g

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