Betty’s Pots de Crème
Total Time
3 hours
Prep Time
15 minutes
Cook Time
35 minutes
Rating
4.8 out of 5 stars
(250)
Ingredients
6 servings
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 5 ounces bittersweet chocolate, finely chopped
- 5 large egg yolks
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
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Preparation
Step 1
Preheat your oven to 325°F (165°C).
Step 2
In a medium saucepan, combine the cream and milk. Heat over medium heat until it's just about to simmer.
Step 3
Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth.
Step 4
In a separate bowl, whisk together the egg yolks, sugar, and salt until pale and thick.
Step 5
Slowly pour the warm chocolate mixture into the yolks, whisking constantly to prevent curdling.
Step 6
Stir in the vanilla extract.
Step 7
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl.
Step 8
Divide the mixture evenly among 6 small ramekins or custard cups.
Step 9
Place the ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
Step 10
Carefully transfer the baking dish to the oven and bake until the custards are set around the edges but still slightly wobbly in the center, about 30 to 35 minutes.
Step 11
Remove the ramekins from the water bath and let them cool to room temperature.
Step 12
Chill in the refrigerator for at least 2 hours before serving.
Step 13
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Chef's notes
For a deeper flavor, use a high-quality bittersweet or dark chocolate.
Serve with a dollop of whipped cream or a sprinkle of sea salt for added taste.
