Easter Peeps Pots De Crme
Celebrate spring with these adorable and decadent Easter Peeps Pots de Crème, the perfect blend of elegance and festive fun! This rich, chocolatey custard dessert is elevated by silky semi-sweet chocolate, creamy vanilla, and a hint of salt, creating a deeply satisfying flavor profile. Baked to perfection in a water bath, each pot de crème boasts a luxuriously smooth texture, making it a show-stopping treat. Topped with fluffy whipped cream, a colorful Peeps marshmallow, and optional sprinkles, these individual desserts are as delightful to look at as they are to eat. Ideal for Easter gatherings or seasonal celebrations, this recipe is sure to impress both kids and adults alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups heavy cream
- 0.5 cups whole milk
- 8 oz semi-sweet chocolate chips
- 5 units large egg yolks
- 0.25 cups granulated sugar
- 1 tsp vanilla extract
- 0.25 tsp salt
- 6 units Peeps marshmallows
- 1 cup whipped cream (for garnish)
- 2 tbsp sprinkles (optional)
Instructions
Preheat your oven to 325°F (165°C).
In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture is steaming but not boiling.
Remove the pan from the heat and add the semi-sweet chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth. Set aside.
In a medium bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until well combined and slightly thickened.
Slowly pour the warm chocolate mixture into the egg yolk mixture, whisking constantly to avoid cooking the eggs. Continue until fully combined.
Strain the mixture through a fine mesh sieve into a clean bowl to remove any lumps and achieve a silky texture.
Divide the mixture evenly among 6 small ramekins or oven-safe cups.
Place the ramekins in a large baking dish and pour hot water into the dish, filling it halfway up the sides of the ramekins to create a water bath.
Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the pots de crème are set around the edges but slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate for at least 2 hours, or until fully chilled.
Before serving, top each pot de crème with a dollop of whipped cream, a festive Peeps marshmallow, and a sprinkle of colorful Easter sprinkles (if desired).
Serve chilled and enjoy!
Nutrition Facts
Calories |
4768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.2 g | 419% | |
| Saturated Fat | 199.6 g | 998% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1650 mg | 550% | |
| Sodium | 974 mg | 42% | |
| Total Carbohydrate | 396.1 g | 144% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 350.5 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 418 mg | 32% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 444 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
