Madeleine Kamman

Creole Potted Cream

Preparation info
  • FFR—

    10

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This is a variation on my mother’s crème au chocolat; it gave me a true liking for this kind of confection.

Ingredients

  • 1½ tablespoons hazelnut oil or a neutral oil
  • 3 ounces Swiss

Method

Wash your hands carefully and, using a finger, carefully coat ten small custard cups with the oil. Set aside. Preheat the oven to 325°F.

Melt the chocolates together over hot water, then remove them from the heat and let them cool slightly but not harden.

Mix the cream