French·Dessert
Red Velvet Pots de Crème
A sophisticated French-style chocolate pudding inspired by red velvet cake, featuring a rich, mahogany color and a hint of tanginess from cream cheese, made using an easy stovetop method.
Prep
10m
Cook
15m
Total
145m
Serves
4
Method
- 01
In a saucepan, combine the egg yolks, whole milk, and heavy cream. Use a whisk to pop the yolks and blend the liquids together thoroughly before heating.
Watch · 1:03
- 02
Place the saucepan over medium heat. Cook, stirring constantly with a spatula or whisk, until the mixture is very hot and steamy (approximately 160°F/71°C). Do not let the mixture come to a simmer or boil.
Watch · 1:14
- 03
Remove the pan from the heat. Immediately add the broken chocolate pieces and swirl the pan gently to submerge them. Let the mixture sit undisturbed for 2 minutes to allow the chocolate to soften.
Watch · 2:18
- 04
Add the salt, vanilla extract, red food coloring, and cream cheese. Whisk everything together until the chocolate is fully incorporated. If the cream cheese leaves small specks, use an immersion blender for a few seconds to achieve a perfectly smooth consistency.
Watch · 2:30
- 05
Pour the mixture into 4-ounce glass jars or ramekins. Tap each jar firmly on the counter (the 'tapa-tapa') to bring air bubbles to the surface for a dense, smooth texture.
Watch · 4:22
- 06
Cover the jars and refrigerate until completely cold and firm, at least 2 hours or preferably overnight. Before serving, garnish with a swirl of sweetened whipped cream and a light dusting of cocoa powder.
Watch · 5:07
From Chef John
“Give them the old tapa-tapa, which is going to bring up any air bubbles to the surface.”
“Not too much, right? We're trying to highlight, not cover up, our super sexy swirl.”
“You are, after all, the Dominique Crenn of this fast and easy way to make pot de crème.”