Black Forest Pot De Crème

Ingredients

Cherry Sauce:

3 cup / 750 ml

frozen pitted sweet cherries

1/3 cup / 75 ml

granulated sugar

1/3 cup / 75 ml

water

2 tbsp / 30 ml

lemon juice

1 1/2 tbsp / 22 ml

cornstarch

2 tbsp / 30 ml

kirsch

Chocolate Pudding

1/3 cup / 75 ml

granulated sugar

1 tbsp / 15 ml

cornstarch

4

Naturegg Nature’s Best Eggs (separated)

1 cup / 250 ml

each 10% cream and whole milk

2 tsp / 10 ml

vanilla extract

1 cup / 250 ml

dark chocolate chips

1 tbsp / 15 ml

butter

Sweetened whipped cream

Grated or shaved chocolate (optional)

Directions

1. Cherry Sauce: Stir cherries, sugar, water, lemon juice and cornstarch in a large, heavy saucepan set over medium heat. Bring to a boil and simmer, stirring often, until thickened and glossy. Remove from heat. Stir in Kirsch (if using).

2. Spoon a scant 1/4 cup (50 mL) cherry sauce into 6 stem-less wine glasses (or clear 8 oz/250 mL serving dishes). Cool to room temperature. Reserve remaining sauce for garnish.

3. Chocolate Pudding: Stir sugar and cornstarch in a mixer; add egg yolks and whip until pale and thick. Meanwhile heat cream, milk and vanilla in a large, heavy saucepan until steaming.

4. With mixer on lowest speed, gradually pour cream mixture into yolks; transfer back to saucepan and cook, stirring constantly, over medium-low heat until the mixture coats the back of a spoon (do not boil). Remove from heat; add chips and butter, stirring until melted.

5. Let pudding stand for 30 minutes to cool slightly. Carefully, divide pudding between wine glasses. Cool to room temperature then chill until set. Garnish desserts with remaining cherries, whipped cream and shaved chocolate (if using).

Tips

1. Hold prepared puddings in the refrigerator for up to 4 days.

2. Puddings can be garnished with fresh or maraschino cherries instead of sauce if desired.

3. Make mini, portion-controlled desserts by dividing cherry sauce and pudding between shot glasses.

4. Save the egg whites for other recipes