How to Make Chocolate Pot de Crème
David Burtka on how to make this decadent, romantic dessert
Pot de crème sounds a lot fancier than it really is. It’s basically chocolate pudding … but it’s super decadent, sensual even. Quality chocolate makes it pop, and the egg yolks give it a richness … It’s a little heavy, but when served in small portions it’s the perfect way to end a romantic meal.
Chocolate Pot de Crème
- 5 oz of chopped bitter or semi sweet chocolate
- 4 oz of chopped milk chocolate
- 1 cup of whole milk
- 1+ 1/2 cups heavy cream
- 6 large egg yolks
- 1/3 cup of sugar
- 1/8 tsp fine salt
- 1 tsp of vanilla extract
- Whipped cream — preferably homemade
- Black sea salt (optional)
Preheat the oven to 325 degrees.
Turn your burner to medium, heat milk and cream. Let it come to a slow boil (be careful not to let it burn), add in all the chocolate, and remove from heat.
In a separate bowl, whisk yolks, salt, sugar and vanilla. Slowly pour the chocolate milk mixture to the eggs. Do this very slowly, being careful not to scramble the eggs.
Strain the mixture into a container with a spout. Pour into small ramekins or 4-oz jars. Fill them halfway to 3/4 full so the custard can set.
Put the filled jars/ramekins in a deep pan or pot, and fill the pan/pot with boiling water so the water comes up halfway up the jars/ramekins. Cover with foil and pierce a few holes in the top.
Place covered pan/pot in the oven and cook for 35-40 mins, or until the sides of the custard set and the middle still jiggles.
When done, place the pan/pot on a rack to cool. When cool, place in the fridge for 21/2 to 3 hours.
When ready to serve, add whipped cream to the top and sprinkle with black sea salt. Enjoy and kiss your valentine!
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