Where did I go wrong this time please? with all the talk about pots de creme, I made some

M

Marg CDN

Well-known member
last night. The old easy way, using the blender, scalded cream, choc chips and egg yolk plus brandy. I've been doing this for centuries and never had a problem.

Last night, all I had was milk chocolate, whereas I would always have used semi-sweet. And kuhlua rather than brandy. The method was the same. Couldn't be more simple.

But this was the first time ever that it did not set.

I'm not the chocolate fanatic that most people are so am not too familiar with its temperament. Was the milk chocolate my problem?

It certainly did taste good to drink though.

 
I wonder if the alcohol content of the kahula was different than the brandy...

or for some reason, the quantity of the kuhlua was more than your usual brandy. I often make ice cream with alcohol and if I'm just a wee bit too generous, I've got a drink rather than ice cream. smileys/smile.gif

 
I would say the milk chocolate was the problem. It's much less dry than semi-sweet, bittersweet,

and unsweetened (unsweetened being the most "dry"). It contains a lot more milk (technically the dark chocolates should not contain milk, but sometimes the semi-sweet may contain a little), and therefore, would come out more runny.

 
Thank you both. I'm going to buy some semi-sweet today and do this again. I"m

so annoyed with something so simple that I've made countless times.

Must be something wrong with me that I am not hooked on chocolate like the rest of the world.

 
Did you use milk chocolate chips or a bar? It may have been the stabilizers in the semi-sweet chips

semi-sweet chips that did the setting with the egg.

 
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