Vietnamese Pots De Creme Recipe

Preparation

1. 1

   Melt the Chocolate

   In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave, stirring until smooth. Set aside to cool slightly.

2. 2

   Prepare the Custard Base

   In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is just about to simmer. Remove from heat.

3. 3

   Combine Mixtures

   In a separate bowl, whisk the egg yolks. Gradually add the hot cream mixture to the yolks, whisking constantly to temper the eggs. Then stir in the melted chocolate and vanilla extract until well combined.

4. 4

   Pour and Bake

   Pour the chocolate mixture into ramekins or small cups. Place them in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake at 150°C (300°F) for about 30-35 minutes, or until the custard is just set.

5. 5

   Cool and Chill

   Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or until set.

6. 6

   Serve

   To serve, top each pots de creme with a dollop of whipped cream, a sprinkle of toffee bits, and a few crisp rice puffs for texture.