I’m not entirely sure why I’ve had a craving for chocolate after scoffing more than my fair share of Lindt bunnies over the Easter long weekend, but it seems that every recipe idea I’ve come up with in the last few weeks revolves around chocolate!
I’ve actually been wanting to make a pot de creme for several years now, but with my own little spin on it. I wanted to show off some beautiful ingredients – yet more delicious figs from my Nanna’s garden and some beautiful pomegranates. And finally, this is one of those extra special recipes that I’m secretly a tiny bit proud of…
I made a rich chocolate custard spiked with a little pomegranate molasses – one of my favourite secret ingredients. If you haven’t tried this prized Middle Eastern ingredient, you’re really missing out! The sweet, tangy syrup is super versatile and delicious in both sweet and savoury dishes.
I’ve used it in homemade BBQ sauces, salad dressings and even cocktails, but my favourite is adding some to this Lamb Stuffed Eggplant recipe. Pomegranate molasses is readily available at most gourmet supermarkets these days, but you could also try making it yourself.
This dessert can be made well in advance, so it’s perfect for dinner parties. It looks impressive, but it’s incredibly simple to prepare. And it looks so pretty served in little jars with a dollop of lightly whipped cream, caramelised figs and fresh pomegranate arils! The flavours work really well together, and I love the added textural element of the fresh pomegranate. Some finely chopped pistachio scattered over the top would also be great. I may have had a second helping of dessert last night, they’re that good!
- 130g dark chocolate (I used Lindt)
- 1 1/4 cups milk
- 3/4 cup heavy cream
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons pomegranate molasses
- 3-4 figs
- 2 teaspoons raw sugar
- Whipped cream, for garnish
- Pomegranate arils, for garnish
Adjust oven rack to middle position and preheat to 160°C (325°F). Place ramekins in large roasting pan. Break up chocolate into pieces and place in large bowl. Heat milk, cream, and a pinch of salt in a small saucepan over medium-high heat until it just comes to boil. Pour over chocolate and let sit 3 minutes. Whisk until chocolate is completely melted. Whisk yolks and sugar in small bowl until completely combined. Whisk into chocolate mixture. Stir in vanilla and pomegranate molasses.
Divide mixture between six small ramekins. Set pan onto oven rack and fill with hot water about halfway up sides of ramekins. Bake gently until puddings are barely set, about 30 minutes. Chill until set, about 4 hours.
Cut figs into quarters and press into the raw sugar. Heat a frypan over medium heat and place figs cut side down until caramelised. Garnish puddings with whipped cream, caramelised figs and fresh pomegranate arils.