Chocolate Chai Pots de Crème
Pots de crème are small, baked custards with a dense, rich consistency that sets them apart from pudding or mousse. This version blends dark chocolate with chai spices — cardamom, cinnamon, and clove — and takes roughly 20 minutes of prep plus about 45 minutes of oven time and several hours of chilling.
Equipment
- Medium saucepan
- Whisk
- Mixing Bowls
- Ramekins or small pots
- Baking Tray
- Fine Sieve
- Oven
Ingredients
- 1 cup heavy cream preferably organic
- 1 cup whole milk full-fat for creaminess
- 2 sticks cinnamon freshly cracked
- 5 pods cardamom lightly crushed
- 5 pieces cloves whole
Instructions
- Preheat your oven to 325°F (160°C). Have your ramekins or small pots ready for later use.
- In a medium saucepan, combine the heavy cream, whole milk, cinnamon sticks, cardamom pods, and cloves. Heat over medium heat until the mixture begins to steam. Remove from heat and let the spices infuse for about 10 minutes. Strain through a fine sieve to remove the spices.
- Return the saucepan with the strained chai-infused cream to the stove and add the chopped chocolate, sugar, and salt. Stir over low heat until the chocolate is fully melted and the mixture is smooth.
- In a separate mixing bowl, whisk the egg yolks until they are slightly pale. Slowly temper the egg yolks by adding a small amount of the warm chocolate chai cream, whisking constantly. Gradually add the rest of the cream. Pour the mixture back into the saucepan.
- Continue cooking over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, ensuring it does not boil.
- Pour the thickened mixture into ramekins or small pots. Place them in a baking tray and fill the tray with hot water halfway up the sides of the ramekins, creating a bain-marie.
- Bake in the preheated oven for 30 minutes, or until the edges are set but the center still jiggles slightly. Remove from the oven and let cool to room temperature, then refrigerate until chilled and set.
Notes
- Consider topping with a dollop of whipped cream or a sprinkle of cinnamon for an extra flair.
- You may substitute almond or oat milk for a dairy-free version, though the creaminess may vary.
Nutrition
Calories: 170kcalCarbohydrates: 6gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 50mgSodium: 29mgPotassium: 131mgFiber: 1gSugar: 3gVitamin A: 654IUVitamin C: 1mgCalcium: 100mgIron: 0.5mg
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