Pots de Crème

Ingredients

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 6 ounces bittersweet chocolate, finely chopped
• 5 large egg yolks
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup whipped cream, for topping
• 1 tablespoon cocoa powder, for dusting

Method

1. 1

   Preheat the oven to 325°F. Place six 4-ounce ramekins in a 9x13-inch baking pan.

2. 2

   In a saucepan, heat the heavy cream and whole milk over medium heat until just beginning to steam, about 4 minutes.

   4:00 · Heat cream and milk
3. 3

   Remove from heat, add the chopped chocolate, and let sit 2 minutes, then whisk until smooth.

   2:00 · Melt chocolate
4. 4

   In a bowl, whisk together the egg yolks, sugar, and salt until pale and slightly thickened.

5. 5

   Slowly pour the warm chocolate mixture into the egg yolks, whisking constantly to temper.

6. 6

   Stir in the vanilla extract, then strain the custard through a fine-mesh sieve into a pitcher.

7. 7

   Divide the custard evenly among the ramekins. Pour hot water into the baking pan until it reaches halfway up the sides of the ramekins.

8. 8

   Cover the pan loosely with foil and bake until the edges are set but the centers still jiggle slightly, about 35 to 40 minutes.

   35:00 · Bake custards
9. 9

   Carefully remove the ramekins from the water bath and let cool at room temperature for 20 minutes.

   20:00 · Cool at room temperature
10. 10

    Cover each ramekin with plastic wrap and refrigerate until fully chilled and set, at least 4 hours.

11. 11

    Top each pot de crème with a dollop of whipped cream and a light dusting of cocoa powder just before serving.