Name: Nojas Pot De Crème Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: French
Ingredients: 200 g dark chocolate (70% cocoa or higher); 2 cups heavy cream; 1 cup whole milk; 1 tbs granulated sugar; 4 egg yolks; 1 tsp vanilla extract; 1 pinch salt; 2 tbs granulated sugar; 1 cup heavy cream; 1 tbs powdered sugar; 1 tsp vanilla extract

Tom’s Town Vodka + Chambord + Pineapple + Lemon

FRENCH MARTINI

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

For the chocolate lover, there’s the pot de crème. This delightfully dark dessert features dark chocolate custard that’s topped with a caramelized brulee. We garnish it with fresh whipped cream, which adds a sweet touch to the bitter dark chocolate custard.

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

Melt the Chocolate

In a saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat until hot but not boiling.

Heat Cream and Milk

In a separate bowl, whisk together the egg yolks, vanilla extract, and a pinch of salt.

Whisk Egg Yolks

Slowly pour the hot cream mixture into the egg yolk mixture while whisking continuously to temper the yolks.

Combine Mixtures

Once combined, whisk in the melted chocolate until smooth and fully incorporated.

Add Chocolate

Pour the mixture into small ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake at 325°F (163°C) for about 30-35 minutes, or until set but still jiggly in the center.

Bake

Remove from the water bath and let cool to room temperature. Refrigerate for at least 4 hours or overnight.

Cool

Sprinkle about 1/2 tablespoon of granulated sugar over the surface of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. Alternatively, place under the broiler for a few minutes, watching closely to avoid burning.

Caramelize Sugar

In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.

Whip Cream

Serve the pot de crème chilled, topped with a dollop of whipped cream.

Garnish

dark chocolate (70% cocoa or higher)

heavy cream

whole milk

granulated sugar

egg yolks

vanilla extract

salt

powdered sugar

Pot de Crème

Featuring a buttery, nutty topping that adds a delightful crunch to every bite, it's the perfect way to end your meal on a sweet note.

Pecan Crumble

Housemade pasta filled with fresh wild mushrooms, smoked gouda and mascarpone, topped with a tomato sauce.

Mezzaluna Pasta

Inspired by the classic summer drink, this drink has a personality all to itself.

Cake by the Ocean

A cold glass of sweet tea is only amplified by a few slices of a fresh peach; toss in some moonshine and you’re ready to kick back on the river.

Boozy Sweet Tea

Embrace the patriotic season with this red, white and blue adult slushy.

Washington Whip

You can’t go through summer without at least one piña colada. It’s the quintessential summer cocktail.

Piña Colada

Make Pot De Crème Recipe in just 2h 30m. For the chocolate lover, there’s the pot de crème. This delightfully dark dessert features dark chocolate custard that’s topped with a caramelized brulee. We garnish it with fresh whipped cream, which adds a sweet touch to the bitter dark chocolate custard.

Pot De Crème Recipe

Ingredients

Custard

Brulee Topping

Whipped Cream

Method

Prepare the Custard