Cooking with Chef Sam Martin

Espresso Pots De Crème

Yields: 30 pots


  • 12 oz. chocolate chips
  • 12 oz. chopped chocolate (from the block)
  • 4 tsp finely ground espresso (put 1 pod in coffee grinder)
  • 1 tbsp. vanilla extract
  • 4 cups whole milk
  • 2-2/3 cups heavy cream
  • 16 egg yolks
  • 8 oz. sugar
  • ¼ teaspoon salt


  1. Put chocolate, espresso and vanilla in a blender
  2. Whisk milk, cream, egg yolks, sugar and salt together in a saucepan until well combined.
  3. Stirring constantly, heat the saucepan to almost a simmer and keep stirring until the mixture thickens and coats the back of the spoon.
  4. Pour the hot milk mix into the blender. (This only takes a few seconds).
  5. Pour into espresso cups and chill until set (2-3 hours).

Espresso Whipped Cream

Yields: 1 bag


  • 32 oz. carton heavy whipping cream
  • 1 tbsp. coco powder1 tsp. espresso powder


  1. Mix all ingredients together. Whip till stiff peaks.
  2. Top each pots de crème with whipped cream.

Vanilla Tuile

Yields: 35 cookies


  • 4 egg whites
  • 1-1/2 cups sugar
  • 1 cup Gluten Free flour
  • 2 tsp. vanilla extract
  • 1/2 cup butter, melted and cooled


Preheat oven to 350℉.

  1. Add egg whites to a large bowl and whisk a little before adding the sugar.
  2. Add sugar; whisk until frothy.
  3. Stir in the flour and then add the melted butter. Mix to a smooth batter. (Can be kept in the fridge at this stage until required.)
  4. Spoon into spoon molds. Use a bread scrapper to clean the edges.
  5. Place in heated oven and bake 15 minutes until golden brown.
  6. Let cool before removing from mold.
  7. Store in container. (Do not refrigerate.)