Almond Pots de Creme

Almond pots de creme poached to perfection in a combi oven. 


1 C (237 ml) almonds 
3 C (710 ml) heavy cream 
1 lb (.45 kg) chocolate, chopped 
1 C (237 ml) Amareto 
9 egg yolks 
3/4 C (177 ml) sugar


  1. Toast almonds in a preheated combi oven on convection at 350ºF (175 C), 80% fan, for 5 minutes or until brown.
  2. Chop in a food processor and add to cream.
  3. Bring cream to a boil, remove from heat and add chocolate, let sit for 30 minutes.
  4. Add Amareto to cream.
  5. In separate bowl, combine eggs and sugar. When the cream is cool, add to the egg mixture and strain. 
  6. Pour into ramekins and cook in combi mode at 190ºF (88 C), 20% fan, 100% humidity for 40 minutes or until set.
  7. Chill for service.

Garnish with berries, mint and serve with a cookie.

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