Rich, smooth, and intensely chocolatey, Pot de Crème is a French specialty similar to pudding but so much better.
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
- Put egg yolks into a bowl and set aside.
- Combine sugar, milk, cream, chocolate, and salt in a small heavy-bottomed sauce pan.
- Bring to a simmer over low heat, whisking until the chocolate has completely melted.
- Remove from the heat.
- Pour about ½ cup of the hot chocolate mixture into the egg yolks and stir vigorously.
- Add the yolk-chocolate mixture back to the pot and whisk until combined.
- Pass the mixture through a fine mesh strainer into a bowl.
- Let the mixture cool completely in the refrigerator.
- Preheat the oven to 325°F
- Set 6 ramekins in a shallow pan
- Fll them with the custard.
- Fill the pan with warm water until the water reaches halfway to the top of the ramekins.
- Bake until the custard jiggles just a tiny bit in the center (begin checking after 30 minutes).
- Let cool slowly in the water bath.
- Once they are just barely still warm, transfer to the refrigerator to completely chill.
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