Rich, smooth, and intensely chocolatey, Pot de Crème is a French specialty similar to pudding but so much better.


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Serves 4–6 depending on ramekin size

8 egg yolks

¾ cup sugar

1 cup whole milk

1 cup cream

4 oz dark chocolate

¼ teaspoon salt

splash of Cointreau, framboise, or Frangelico


  1. Put egg yolks into a bowl and set aside.
  2. Combine sugar, milk, cream, chocolate, and salt in a small heavy-bottomed sauce pan.
  3. Bring to a simmer over low heat, whisking until the chocolate has completely melted.
  4. Remove from the heat.
  5. Pour about ½ cup of the hot chocolate mixture into the egg yolks and stir vigorously.
  6. Add the yolk-chocolate mixture back to the pot and whisk until combined.
  7. Pass the mixture through a fine mesh strainer into a bowl.
  8. Let the mixture cool completely in the refrigerator.
  9. Preheat the oven to 325°F
  10. Set 6 ramekins in a shallow pan
  11. Fll them with the custard.
  12. Fill the pan with warm water until the water reaches halfway to the top of the ramekins.
  13. Bake until the custard jiggles just a tiny bit in the center (begin checking after 30 minutes).
  14. Let cool slowly in the water bath.
  15. Once they are just barely still warm, transfer to the refrigerator to completely chill.

TIP:

Photography by PHOTOGRAPHY by Nathan Michael | FOOD+RECIPES+FOOD STYLING by Sandra Holl of Floriole STYLING by Tereasa Surratt+Angela Finney Hoffman

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