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Pot de Creme | Maple Whipped Cream | Candied Bacon

Watch The Step-By-Step Video Tutorial

Chocolate, Bacon, Whipped Cream. What more could one ask for in a dessert? Chef Richard DeShantz shows you how to master this decadent-yet-simple sweet and savory dish to wow the partner in your life, your friends and family - or just your own taste buds.


For The Pot de Creme:

1 1/2 Cups, Heavy Cream

1 Bar, Dulcinea Chcocolate, Chopped

3 Egg Yolks

1 Tablespoon, Cocoa Powder

2 Tablespoons, Sugar


For The Maple Whipped Cream with Candied Bacon:

1 Cup, Heavy Cream

1 Tablespoon, Sugar

2 Tablespoons, Maple Syrup (Chef DeShantz Suggests Blis Maple Syrup)

8 Slices, Thick Cut Bacon

1/4 Cup, Brown Sugar

1/8 Teaspoon, Cayenne Pepper


For The Pot de Creme:

1. Preheat the oven to 300 degrees

2. Bring the heavy cream to a boil. Pour heavy cream over the chopped Dulcinea Chocolate in a bowl and mix until melted.

3. Whisk egg yolks, cocoa powder and sugar together.

4. Slowly pour chocolate mix into the eggs mixture and strain to remove unwanted chunks.

4. Pour into ramekins or desired serving vessels. Put serving vessels into a 2-inch pan and pour enough water to fill the pan half way up to the ramekins.

5. Bake for one hour.


For The Maple Whipped Cream with Candied Bacon:

1. Preheat oven to 375 degrees.

2. Beat maple syrup, heavy cream and sugar together until it forms a thick whipped cream.

3. Mix brown sugar and cayenne pepper together. Coat bacon in sugar mixture.

4. Use a roasting rack to lay bacon on. Bake for 15-20 minutes and when done transfer bacon to wax paper and let cool.

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