2012-04-19 / Columns

blu offers special chocolate dessert


With spring upon us, the folks at blu in Glen Arbor are hard at work, to ready for a beautiful Leelanau summer. Chef and owner Randy Chamberlain submitted today’s recipe for a decadent, chocolate dessert, sure to please. He recommends you make it with the best quality chocolate you can find, and gave us the following historical information.

“Pronounced po-de-crème, it translates to ‘pot of custard’ or ‘pot of cream.’ Pot de crème is a French custard dessert dating back to the 17th century. While some pot de crème recipes are baked and some others are set with gelatin, this recipe is made in the traditional manner on the stove top. Use the best quality chocolate you can find. A regular ol’ baking chip will not do this recipe justice.”

The restaurant is located at 5705 S. Lake Street in Glen Arbor. For more information go to www.glenarborblu.com or call 231-334-2530.

Chocolate Pot de Crème

1 cup milk
1 cup whipping cream
2 egg yolks
4 T. granulated sugar
pinch salt
7 oz. chocolate (56-65 percent cocoa)
In a small saucepan, bring the milk

and cream to a boil.

In a bowl, whisk the egg yolks until smooth. Add the sugar, whisking vigorously. Gradually add one fourth of the boiled cream to the egg yolks, while whisking. Add the salt.

Over low heat, pour the yolk mixture into the remaining cream and stir constantly, using a rubber spatula, until 183 degrees F. Remove from heat and pour thru a fine strainer. Add the chocolate and mix smooth using an immersion stick blender or standard blender.

Pour the mixture into ramekins, shot glasses or dishes of choice. Cover with plastic food wrap and place in the refrigerator for several hours.

Garnish with shaved or grated chocolate and real whipped cream.

Participating restaurants in the County Cuisine feature include Art’s Tavern, blu, The Bluebird, Cedar Rustic Inn, Deb’s Dish, Empire Village Inn, Joe’s Friendly Tavern, The Manor on Glen Lake, Martha’s Leelanau Table, Riverside Inn and Western Avenue Grill.

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