Where the World Gathers to Celebrate Every Day

Chocolate Pots de Creme
Prep:  10
Cook:  55
Total Prep:  65
Servings:  6

Chocolate Pots de Creme - raspberries - green garnish - white ramekin - recipe photo


8 ounces bitter sweet chocolate, coarsely chopped

1 3/4 cups heavy cream

1/2 cup whole milk

1/8 teaspoon salt

6 large egg yolks

2 1/2 tablespoons sugar


Preheat oven to 325°F.

Place chocolate in medium bowl.

In a small saucepan, bring cream, milk, and salt to simmer.

Remove from heat and pour over the chocolate. Whisk until smooth.

Whisk egg yolks in a separate medium bowl.

Add sugar.

Slowly add melted chocolate and whisk until blended.

Strain mixture into another container.

Divide custard into six ramekins.

Place ramekins in a roasting pan or baking dish.

Add hot water to the pan until it comes halfway up the sides of the cups.

Cover with foil and place carefully in the oven.

Bake the custards until they are set around the edges, but the centers slightly move when shaken, approximately 55 minutes.


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