Milk Chocolate Candy Cane Pots de Creme Disney California Adventure Park – Disney Festival of Holidays

Filed in: Disney California Adventure

Serves 6 to 8

CANDY CANE POTS DE CRÈME

1 teaspoon powdered unflavored gelatin

1 tablespoon cold water

2 cups heavy cream

5 large egg yolks

1/4 cup sugar

3/4 cup chopped milk chocolate or milk chocolate chips

1 teaspoon peppermint extract

GARNISHES

Whipped cream

Crushed peppermint candy

Chocolate peppermint bark

FOR CANDY CANE POTS DE CRÈME:

  1. Stir together powdered gelatin and water in small bowl; let it sit while cream heats (gelatin will solidify).
  2. Heat heavy cream in medium saucepan over medium heat until steaming. Do not bring to a boil.
  3. Once cream begins to steam, add gelatin and stir to dissolve.
  4. In a separate bowl, beat together egg yolks and sugar until pale in color.
  5. While whisking continuously, drizzle 1/2 cup of hot cream into egg yolk mixture.
  6. Whisk remaining egg yolk mixture into hot cream. Turn heat to low.
  7. Continue cooking and stirring until mixture thickens enough to coat the back of a spoon (155°F), about 3 to 4 minutes.
  8. Add chocolate to a large bowl and pour hot cream mixture over chocolate.
  9. Let sit for 1 to 2 minutes, then stir well (or carefully blend mixture in a blender or using a stick blender).
  10. Stir in peppermint extract.
  11. Strain mixture through a fine mesh sieve to remove any lumps.
  12. Pour into 4-ounce serving cups and refrigerate at least 4 hours.

FOR SERVING:

  1. Once pots de crème are firm, use a pastry bag with a star tip to pipe a rosette of whipped cream on top (or dollop whipped cream on top).
  2. Just before serving, sprinkle with crushed peppermint candy and add peppermint bark on top of whipped cream.

Cook’s Note: Traditionally served in little “pots,” get fancy for a party and serve this luxurious pudding in assorted wine or martini glasses. Add a little store-bought biscotti and dessert is done.

What to drink: A late-bottled vintage port.