Chocolate Pot de Crème
Chocolate Pot de Crème is a French baked custard with a dense, rich chocolate flavor and a smooth, spoonable texture. The custard is made with egg yolks, cream, and good-quality dark chocolate, then baked low and slow in a water bath until just set. Each portion bakes in about 35 minutes and needs at least 2 hours in the refrigerator to fully chill.
Equipment
- Medium saucepan
- Whisk
- Heatproof Mixing Bowl
- Fine Mesh Sieve
- Ramekins
- Baking dish
- Mixing Spoon
Ingredients
- 1 cup heavy cream preferably organic
- 1 cup whole milk
- 4 ounces bittersweet chocolate finely chopped
- 4 large egg yolks room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract pure
- ¼ teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C). Prepare a baking dish by placing a towel inside (to hold the ramekins) and setting aside.
- In a medium saucepan, combine the heavy cream and whole milk. Heat over medium until small bubbles form around the edges, just before boiling.
- Remove from heat and add the finely chopped bittersweet chocolate. Stir until the chocolate is completely melted and the mixture is smooth and glossy.
- In a separate bowl, whisk the egg yolks and sugar together until pale and smooth.
- Slowly pour the warm chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Add the vanilla extract and salt, whisking until fully incorporated.
- Strain the mixture through a fine mesh sieve into a heatproof mixing bowl to ensure smoothness.
- Pour the chocolate mixture into ramekins, filling them evenly. Place the ramekins in the prepared baking dish.
- Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins.
- Carefully transfer the baking dish to the oven and bake for 30-35 minutes, or until the custards are slightly set but still have a jiggle in the center.
- Remove from the oven, allowing ramekins to cool in the water bath for 10 minutes before transferring to a wire rack to cool completely.
- Chill in the refrigerator for at least 4 hours or overnight for best results.
Notes
Lori’s Tips:
- For an extra layer of flavor, add a pinch of cinnamon or cayenne pepper to the chocolate mixture.
- If avoiding dairy, substitute the cream and milk with coconut milk for a different but complementary taste.
Nutrition
Calories: 509kcalCarbohydrates: 33gProtein: 8gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 260mgSodium: 196mgPotassium: 329mgFiber: 2gSugar: 28gVitamin A: 1233IUVitamin C: 0.4mgCalcium: 154mgIron: 2mg
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