Desserts Recipe

Prepare oven and ramekins

Preheat the oven to 325°F (165°C). Place six 4-ounce ramekins in a baking dish or roasting pan large enough to hold them with some space between.

Heat cream and milk: In a medium saucepan, combine 2 cups heavy cream and 1 cup whole milk. If using a vanilla bean, split it lengthwise and scrape the seeds into the milk mixture, then add the pod. Heat over medium until the mixture is very warm and small bubbles form around the edges (do not boil). Remove from heat and let steep for 10 minutes to extract vanilla flavor. If using vanilla extract, add 1 teaspoon after removing from heat and steeping.

Whisk yolks and sugar: While the cream is steeping, whisk 6 large egg yolks, 1 tablespoon granulated sugar, 2 tablespoons light brown sugar, and 1 teaspoon fine sea salt in a medium bowl until smooth and slightly thickened (about 30 seconds).

Temper yolks: Remove the vanilla pod from the cream. Slowly pour about 1/3 cup of the hot cream into the yolk mixture while whisking constantly to temper the eggs. Continue adding the cream in a slow stream while whisking until roughly 75% of the warm cream is incorporated.

Combine and strain: Pour the tempered custard back into the saucepan with the remaining warm cream, stirring gently to combine. Warm over very low heat for 30–60 seconds while stirring (do not boil). Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and the vanilla pod remnants.

Fill ramekins and bake in water bath: Divide the strained custard evenly among the six ramekins (about 4 ounces each). Place the ramekins back into the baking dish. Carefully pour hot (not boiling) water into the baking dish to come halfway up the sides of the ramekins. Cover the baking dish loosely with foil and bake at 325°F (165°C) for 25–30 minutes, or until the edges are set but the centers still jiggle slightly when nudged.

Cool: Remove ramekins from the water bath and discard water. Let cool to room temperature on a wire rack for 30 minutes, then refrigerate uncovered until thoroughly chilled, at least 3 hours or up to 2 days.

Chop chocolate: Finely chop 4 oz bittersweet chocolate and place in a small heatproof bowl.

Heat cream: Warm 1 tablespoon heavy cream in a small saucepan or microwave until just simmering, not boiling.

Make ganache: Pour the hot cream over the chopped chocolate. Let sit 30–45 seconds, then whisk gently from the center outward until smooth and glossy. If using, whisk in 1 teaspoon unsalted butter for extra shine. Allow ganache to cool 5–10 minutes until slightly thickened but still pourable.

Top pots de crème: Remove chilled custards from the refrigerator. Spoon or pour a thin layer (about 1 tablespoon) of ganache over each custard, smoothing the surface. Return to refrigerator and chill 10–15 minutes more to set the ganache.

Finish and serve: Just before serving, sprinkle each pot de crème with a small pinch of toasted almond slivers (about 1/2 teaspoon per ramekin), a light dusting of finely grated orange zest, and a tiny pinch of sea salt flakes to brighten the chocolate. Serve chilled.