Luxurious and creamy, chocolate pot de crème with Lindsay Robust California Extra Virgin Olive Oil, Sea Salt and Candied Kumquats are a sophisticated dessert that is perfect for a special occasion. (Jump directly to the recipe.)
This post was sponsored by the Lindsay Olives. I was compensated for this post and for developing the recipe. However, all opinions below are completely my own and not endorsed by Lindsay Olives.
I’ve been accused of gilding the lily before. In fact, the New York Times, in their review of my cookbook, said “He doesn’t just paint the lily, he bejewels and shellacs it, too.” And though the phrase often has a negative connotation, I know the NYT meant it in the best possible manner. So when I got it in my head to make a chocolate pot de crème, I started thinking of how I could make it just a little bit extra special. That’s when it hit me that a drizzle of Lindsay California Extra Virgin Robust Olive Oil with its peppery profile would be a great complement to the deep chocolate creaminess of the pot de crème. A sprinkling of sea salt and a garnish of candied kumquats may take it over the edge for some folks but I think it brings it right up to the edge of perfection, making it a new go-to desert for a special occasion.
Now I’ve always been one to take things up to that line of liveliness (and on those rare occasions, possibly, maybe crossing that line). My sister once told me, while shopping for a birthday gift for me, she couldn’t figure out what to get. She would look at a gift and think “Is this tacky or is this Irvin?” Thanks sis. And though I fully embrace my over-the-top sensibilities when it comes to all my life choices (including my dessert) as I got older, I would like to think I’ve refined my tastes slightly. So, though I still love my bold colors and flavors, I’m not quite as vivid as I used to be.
These chocolate pots de crème are a prime example of this new, improved Irvin. Had I decided to make these little jars of richness years ago, I would most likely would have gone overboard. But it turns out the simple of act of drizzling it with the robust olive oil by Lindsay, along with a pinch of salt is enough to give them a sophisticated touch. And the candied kumquats? Sure, I can tell you they are optional, but really they do add that extra little touch. I guess some habits are hard to break.
Chocolate Pots de Crème with Lindsay Robust California Extra Virgin Olive Oil, Sea Salt and Candied Kumquats
pots de creme
- 9 ounces dark chocolate, chopped 255 g (see headnote above)
- 1 cup whole milk
- 1 1/2 cups heavy cream
- 6 large egg yolks
- 6 tablespoons white granulated sugar 55 g
- 1/4 teaspoon kosher salt
- 1 teaspoon instant coffee
- 1 teaspoon vanilla extract
Candied Kumquats (optional but recommended)
- 1 cup kumquats 135 g
- 1/2 cup white granulated sugar 100 g
- 1/2 cup water
- 2 tablespoons Lindsay Robust California Extra Virgin Olive Oil
- Maldon sea salt or other flaky sea salt
Place the chopped chocolate in a large, heatproof bowl.
Place the milk, cream, egg yolks, sugar and salt in a large saucepan. Heat on medium heat, stirring constantly with a whisk at first to break up the yolks, then a silicon or heatproof spatula, making sure to scrape the bottom and sides of the pan as it cooks. Cook the custard until it coats the back of a spoon you dip it into the custard and holds a line when you draw a finger through the custard, about 8 to 10 minutes. If you have an instant read thermometer, it should register around 175°F (don’t go over 180°F).
Pour the custard through a fine sieve into the chocolate. Add the vanilla and instant coffee.
Let sit for 3 to 4 minutes, then stir until the chocolate is melted and the mixture is smooth. Pour the custard into six 6-ounce ramekins or jars. Cool to room temperature, then cover and move to the refrigerator and let chill overnight.
While the pots de crème are chilling, make the candied kumquats (if using) by slicing the kumquats into 1/4-inch thick rings. Discard any big seeds (though they are edible so don’t fuss over it). Place slices in a saucepan with the sugar and water. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 30 minutes. Remove from pan and let cool to room temperature. Once cool, pour into a container, cover, and refrigerate until use.
To serve, drizzle about 1 teaspoon of Lindsay Robust California Extra Virgin Olive Oil over the top of each pots de crème. Add three or four slices of candied kumquats and sprinkle with Maldon salt.
You will have leftover candied kumquats. It can be kept in the refrigerate for up to a month. Use the syrup for cocktails or to flavor sparkling water. Use the kumquats to garnish puddings, cupcakes, over ice cream or in a winter salad for a touch of citrus sour tangy sweetness.