A Chocolate Lover's Dream
It's no wonder why the Milk & Cookies Pot de Crème is one of Executive Chef Mallory Ellis' favorite desserts OF ALL TIME! The chocolate chip cookie-infused milk is used as the base for the custard and the addition of the white chocolate adds a nice balance to the richness of the chocolate chip crumble. The pot de crème is topped with a cookies & cream Chantilly—just one more cookie element to complete the dish!
Milk & Cookies Pot de Crème
Cookie Milk Pot de Creme
2 cups heavy whipping cream
1/2 cup whole milk
5 ounces white chocolate
6 large egg yolks
1/4 cup granulated sugar
1/4 cup light brown sugar
chocolate chip cookies (recipe follows but can also substitute with store-bought cookies)
Combine the 2 cups heavy cream and 1/2 cup whole milk along with about half of the already baked off chocolate chip cookies. Soak for at least 8 hours, preferably overnight.
Preheat oven to 300°F. Strain cookie milk mixture and bring to a simmer in heavy medium saucepan over medium heat. Remove from heat. Add white chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Cover and keep chilled.)
Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
Preheat oven to 375°F. Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown.
Half of these cookies will be used for the cookie milk. The remaining half of these cookies will need to be baked longer for the crumble topping, about 15-18 minutes until very golden brown and crunchy. Once cooled, break up into tiny pieces either by hand or in a food processor.
Cookies & Cream Chantilly
2 cups heavy whipping cream
1/2 cup Oreo cookies (pulsed in a food processor or by hand until broken down into small crumbs)
1/2 cup powdered sugar
Whisk heavy whipping cream with powdered sugar and a teaspoon of vanilla with a mixer. Whip until stiff peaks form. Fold in crushed cookies.
Once Pot de Crèmes are chilled and set, cover with a generous topping of the chocolate chip cookie crumble and a dollop of the cookies and cream Chantilly. This can either be served cold or reheated just enough to take the chill off.