Red Velvet Pot de Crème | Food Wishes
Learning Stats
Niveau CECRL
Total Words
Unique Words
Difficulty
Sous-titres (194 segments)
Download[Music]
hello this is Chef John from
foodwishes.com
with red velvet poter
crem that's right inspired by the famous
cake I'm going to show you how to make a
very very fancy French style chocolate
pudding and when people hear the words
fancy French they think complicated but
this is actually very simple to make and
everyone's going to love it especially
your Valentine and to get started wble
need is three egg yolks as well as some
whole milk some cream plus a little
touch of cream cheese to help give us
those red velvet Vibes and then of
course we'll also need some semisweet
chocolate and if you're keeping score at
home I'm using a 62% cacao and then
we'll also do a little bit of optional
red food coloring to get that signature
mahogany color and then besides a little
bit of vanilla and a pinch of salt
that's going to be it for the
ingredients and then what we'll do is
add our egg yolks milk and cream to a
saucepan
since we're doing a much easier stov top
version of this right poic Crum is
usually baked in the oven but I really
do prefer this method and once
everything's in there we'll take our
whisk and pop those yolks and then we'll
give everything a nice whisking before
we head to the stove where we will place
this over medium heat and then we'll
cook it stirring pretty much constantly
until the mixture gets very hot but does
not yet come to a
simmer and I don't always use the best
techniques and sometimes I'll just stick
with the Whisk for this which I have to
admit will work but probably not as well
as a spatula since that much larger
flatter Edge is going to scrape along
the bottom of the pan and it really does
lessen the chances that Parts start to
stick but either way like I said we're
going to want to cook this until it's
very hot and reaches a temp of about 160
which I like to check using one of these
laser thermometers but you can also just
watch and observe and when it gets super
super steamy and it's very very hot to
the touch you're probably fine okay
something to keep in mind we are not
relying on this mixture getting thick to
thicken our final dessert right that's
going to be taken care of by the
chocolates and a little bit by the cream
cheese so it's not like we're waiting
for this mixture to get thick and like I
said when it gets steaming hot and it's
about 160° we will stop and we will pull
that off the heat and then very quickly
but carefully we will transfer in our
broken up chocolate and we'll give that
pan a little bit of a gentle
swirling and what we want to do here is
let that sit for about 2 minutes to
allow that chocolate to get nice and
soft before we whisk everything together
and during that time we can add a few
more of our ingredients including our
pinch of salt our vanilla extract as
well as if we're using it our red food
coloring and by the way I highly
recommend using the gel style since you
only need a little bit versus the liquid
food coloring where you might need a
couple teaspoons which can sometimes
screw up the texture but anyway we'll
give that another swirl and once our
chocolate has been melting for a couple
minutes we will add our cream cheese and
then we'll take a whisk and start mixing
this together and while I do let me go
over a couple things all right first of
all don't be in a big hurry to mix in
the cream cheese all right we can first
focus on getting that melted chocolate
nicely mixed in and once that starts to
happen we can start breaking up the
cream cheese and incorporating that as
well and then the other thing I'll tell
you is do not be concerned about the
color yet okay that color is going to be
a lot more vibrant at this point but
you'll see as the chocolate cools and
the dessert sets in the fridge it's
going to become more muted and as you'll
see we'll eventually end up with that
beautiful mahogany color oh and then the
last thing I'll mention is depending on
the brand of cream cheese it might mix
in perfectly just with the Whisk but if
it doesn't and you notice little tiny
specs of cream cheese feel free to grab
your stick blender or toss this into a
blender and just blend it for a few
seconds on high and that should result
in a perfectly smooth mixture but either
way once everything's mixed and before
it starts to harden up we're going to
want to transfer this to whatever we're
going to serve this in which for me are
going to be these little 4 oz canning
jars which are the perfect size plus
since it's clear glass we get to see
that beautiful hopefully very red velvet
like color color and then once those are
filled up we have a very very important
step to do before we chill these
especially if we did end up using a
blender which is going to cause bubbles
all right what we want to do before
these go in the fridge is give them the
old tapa TAA which is going to bring up
any air bubbles to the surface and help
produce a denser smoother texture right
we're not trying to make a light Airy
mousse okay we're trying to simulate a
classic oven big poter crem and that's
it we can go ahead and wrap those up and
pop them in the fridge until they're
totally cold and firm which for me was
overnight but you could get away with a
couple hours probably and once we're
ready to serve we can garnish that with
a piping of sweetened whipped cream or
in my case whipped cream with a little
bit of cream cheese in there oh and
don't forget to turn the jar while
you're doing it so you get that extra
sexy
swirl and yes I'll give you the
ingredients for that topping in the
recipe and then for a final touch we
will dust this with a little bit of
cocoa all right not too much right we're
trying to highlight not cover up our
super sexy swirl and that's it what I'm
calling red velvet poto cram was ready
to
enjoy and that my friends as far as
special occasion chocolate desserts go
is just about as good as it gets right
this is plenty rich and fairly decadent
but still somehow kind of light and one
thing that makes this really interesting
to eat is that little bit of tanginess
you get from the cream cheese which is
why that stuff always works so well in a
frosting although for being honest I
took some artistic Liberties using the
name red velvet right a red velvet cake
really isn't that chocolatey whereas
this is very chocolatey and yes I'm
usually a dark chocolate guy but for
this specific dessert I think semisweets
the way to go but having said that
pretty much any chocolate's going to
work so use what you want I mean you are
after all the Dominique cran of this
fast and easy way to make poto cram and
and of course you could just buy a fancy
chocolate dessert for your Valentine but
taking the time and putting forth the
effort to make a homemade chocolate
dessert I think is so much nicer and
thoughtful and I think very much
increases your chances of getting lots
of
compliments but whether you do make this
for a special occasion like Valentine's
Day or just some week night no matter
when you make this it is super easy very
delicious and incredibly gorgeous and I
really do hope you give it a try soon
so please follow the links below for the
ingredient amounts a printable written
recipe and much more info as
usual and is
always enjoy
Key Vocabulary (50)
toward
"Go to school."
belonging
"Cup of tea."
also
"You and me."
inside
"In the house."
specific
"That book."
A third-person singular pronoun used to refer to an object, animal, or situation that has already been mentioned or is clear from context. It is also frequently used as a dummy subject to talk about time, weather, or distance.
Used to show who is intended to have or use something, or to explain the purpose or reason for an action. It is also frequently used to indicate a specific duration of time.
A function word used to express negation or denial. It is primarily used to make a sentence or phrase negative, often following an auxiliary verb or the verb 'to be'.
A preposition used to indicate that people or things are together, in the same place, or performing an action together. It can also describe the instrument used to perform an action or a characteristic that someone or something has.
A conjunction used to compare two things that are equal in some way. It is most commonly used in the pattern 'as + adjective/adverb + as' to show similarity.
Used to refer to the person or people that the speaker is addressing. It is the second-person pronoun used for both singular and plural subjects and objects.
Used to identify a specific person, thing, or idea that is physically close to the speaker or has just been mentioned. It can also refer to the present time or a situation that is currently happening.
A coordinating conjunction used to connect two statements that contrast with each other. It is used to introduce an added statement that is different from what has already been mentioned.
The word 'we' is a first-person plural pronoun used to refer to the speaker and one or more other people collectively. It is used as the subject of a sentence or clause.
A modal verb used to talk about future actions, predictions, or promises. It is placed before the base form of a verb to show that something is going to happen later.
Sign up to unlock full features
Track progress, save vocabulary, and practice exercises
Description
These sexy red velvet pots de crèmes are a special occasion chocolate dessert, which are rich and decadent, but still somehow fairly light on the palate. They are super easy to make, gorgeous...
Catégories
Vidos lies
One-Pan Stuffed Pepper Casserole | Easy Beef & Rice Stuffed Peppers | Food Wishes
Red, White & Blueberry Lemonade | Strawberry Blueberry State Fair Lemonade | Food Wishes
Spicy Red Devil Cocktail Meatballs | Food Wishes
Strawberry Blender Cake | Food Wishes
Chicken Salisbury Steak | Food Wishes
National Geographic
