Custard Pots (Cream Cups)
By chef Franco Luise
A silky-smooth dessert based on cream, eggs, and chocolate or vanilla, served in glasses. An elegant finish to dinner or a sweet afternoon treat.
- 17 min
- total
- Medium
- level
6 min prep · 11 min cook
What you will need
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Double Cream 100 ml -
Eggs 2 pcs -
Chocolate 50 g
-
Ladyfingers 20 g -
Sugar 1 tbsp -
Vanilla sugar 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them shortly 🍫✨
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Mix the cream, sugar, and egg yolk. Add the cream, sugar, and egg yolk to a saucepan and mix everything thoroughly
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Heat the cream. Heat the mixture over low heat until it thickens, but do not let it boil
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Add the chocolate. Add the vanilla sugar and chocolate and stir over low heat until the chocolate has completely melted
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Divide into glasses. Divide the cream into two glasses
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Whip the cream. Whip the cream until stiff peaks form (you can use a stand mixer)
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Finish with whipped cream. Finally, add a layer of whipped cream on top of the cream and, if desired, serve with savoiardi ladyfingers 🍫🍽️✨
Ratings and comments
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