Chocolate Pots de Crème

Name: Chocolate Pots de Crème
Yield: 6 servings
Ingredients: 1 ½ cup heavy cream; ½ cup whole milk; ¼ tsp table salt; 6 oz bittersweet chocolate; ½ tsp espresso powder; 6 large egg yolks; 0.33 cup granulated sugar; 1 tsp vanilla extract

👥 6 servings

🗣️ English (detected)

category: Custards & Puddings

counters: Bakery

aka: pot de crème, pots de creme, chocolate custard pot

slack: unforgiving — thirty-five minutes and a centre that still wobbles; past that the egg sets hard and grainy, and rebaking only makes it worse

step: bake at 325°F in a water bath 35 min

#chocolate #custard #cream #oven #make-ahead

From: John Chen's Tabular Recipes

🥘 Ingredients

heavy cream 1 ½ cup
whole milk ½ cup
table salt ¼ tsp
bittersweet chocolate 6 oz
espresso powder ½ tsp
egg yolks 6 large
granulated sugar 0.33 cup
vanilla extract 1 tsp

🍳 Cookware

oven
6-oz ramekins
saucepan

1

Preheat the oven to 325°F (165°C) and set six 6-oz ramekins in a roasting pan.
2

Heat heavy cream , whole milk , table salt in a saucepan until steaming.
3

Melt bittersweet chocolate , espresso powder in @&( timer , whisking smooth.
4

Whisk egg yolks , granulated sugar , vanilla extract to a pale ribbon.
5

Temper @&( timer with @&( timer .
6

Strain @&( timer into the ramekins, pour hot water halfway up their sides, and bake at 325°F for 35 min .
7

Chill @&( timer for 3 hr .

Actions

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