Pot De Creme
Experience pure decadence with this silky-smooth pot de crème recipe, a classic French dessert that's the epitome of indulgence. Made with rich heavy cream, whole milk, and luscious semi-sweet chocolate, this custard-style treat is baked to perfection in a soothing water bath, ensuring its signature velvety texture. The combination of creamy egg yolks, subtle vanilla, and just a pinch of salt enhances the chocolate’s deep flavor, creating a dessert that melts in your mouth. Garnish these individual ramekins with airy whipped cream and delicate chocolate shavings for an elegant finishing touch. Whether served at a dinner party or as a luxurious solo indulgence, pot de crème is a must-try for chocolate lovers seeking a sophisticated yet comforting treat.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 0.5 cups Whole milk
- 6 ounces Semi-sweet chocolate (chopped)
- 5 large Egg yolks
- 3 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- Whipped cream (optional, for garnish)
- Chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C).
In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until small bubbles form around the edges, but do not allow it to boil.
Remove the saucepan from the heat and add the chopped chocolate. Whisk until the chocolate is completely melted and the mixture is smooth.
In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until the mixture is smooth and slightly thickened.
Slowly pour the warm chocolate mixture into the egg yolk mixture, a little at a time, while continuously whisking to prevent the eggs from curdling.
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps. This step ensures a silky texture.
Divide the mixture evenly among 6 small ramekins or heatproof cups.
Place the ramekins in a large roasting pan or baking dish. Add hot water to the pan until it reaches halfway up the sides of the ramekins to create a water bath.
Carefully transfer the pan to the preheated oven and bake for 25-30 minutes, or until the edges are set but the centers still have a slight jiggle when gently shaken.
Remove the ramekins from the water bath and let them cool to room temperature. Cover them with plastic wrap and refrigerate for at least 2 hours or until thoroughly chilled.
Prior to serving, add a dollop of whipped cream and a sprinkle of chocolate shavings for garnish, if desired.
Serve cold and enjoy the decadent Pot De Crème.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 23.3 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 129 mg | 6% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 22.6 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 170 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
