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Pot de Crème

Little “pots” of chocolate custard!

Servings: 2-3

*Dependent on "pot" size


Mis en Place


1/2 Cup Dark Chocolate, chopped

1 Cup Heavy Cream

1/4 Cup Whole Milk

1/4 Tsp Fleur de Sel

3 Large Egg Yolks

1 Tbsp Granulated Sugar

 

Method


Step 1

Preheat oven to 325 F.

Place chocolate in a mixing bowl.

Heat cream, milk and salt, when it simmers remove from heat and pour over chocolate. Let sit for a few minutes. Then whisk until smooth.


Step 2

In a mixing bow, combine egg yolks and sugar. Gradually add chocolate ganache mixture and whisk until well combined. Strain mixture into a spouted bowl of pitcher.


Step 3

Depending the size of your “pot”, you’ll require 2-3. Place in a cake pan or roasting dish. Divide the custard among the pots. Add hot water to roasting/cake pan reaching half way up the outside of your pots and cover with foil.

Step 4

Bake until the edges are set, and there is a jiggle still in the center. 30-40 minutes depending the depth of your custard.

Remove from hot water and cool on a rack.


Step 5

Serve at cold or room temperature with a dollop of whipped cream and an additional sprinkling of fleur de sel.


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