Hawaii Island Pot de crème topped with a Marshmallow Fluff

Ingredients

Yield:

1 Serving

• Pot de crème

  • 20 oz. Heavy Cream
  • 2 oz. Granulated Sugar
  • 8 oz Egg Yolks
  • 5 oz. Chocolate

• Marshmallow Fluff

  • 3 tablespoons of Egg Whites
  • 1 cup Light Corn Syrup
  • 1/4 teaspoon Salt
  • 1 cup Powdered Sugar
  • 1/2 teaspoon Vanilla Extract

Preparation

Difficulty:

Easy

Time:

45 Minutes

 

1. Method- Pot de crème

   1. Bring cream, sugar and chocolate to a boil. Add the yolks by tempering in. Immediately remove from the heat and cool. Pour into desired dishes and bake at about 250 degrees in a water bath. About 30 minutes until set.

2. Method-Marshmallow Fluff

   1. Place egg whites, syrup and salt into the mixer bowl with the whip attachment. Whip on high speed until light and fluffy (about 10 minutes). Add the sifted powdered sugar on low speed and mix until well blended. Add the vanilla and enjoy!