Name: Parcs Milk Chocolate Pot De Crème Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup whole milk; 1 cup heavy cream; 8 oz milk chocolate, chopped; 1 4 granulated sugar; 4 pieces large egg yolks; 1 tsp vanilla extract; 1 pinch salt; 1 cup heavy whipping cream (for chantilly); 2 tbs powdered sugar (for chantilly); 1 tsp vanilla extract (for chantilly)

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In a medium saucepan, combine the whole milk, heavy cream, and chopped milk chocolate over medium heat. Stir until the chocolate has completely melted and the mixture is smooth.

Prepare the Pot de Crème

In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until well combined.

Mix the Egg Yolks

Slowly pour the warm chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

Combine Mixtures

Pour the mixture into individual ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake in a preheated oven at 325°F (160°C) for about 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

Bake the Custard

Once baked, remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or until chilled.

Cool the Custard

In a mixing bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.

Prepare the Crème Chantilly

Once the pot de crème is chilled, top each ramekin with a dollop of the crème chantilly before serving.

Serve

whole milk

heavy cream

milk chocolate, chopped

granulated sugar

large egg yolks

vanilla extract

salt

heavy whipping cream (for chantilly)

powdered sugar (for chantilly)

vanilla extract (for chantilly)

Milk Chocolate Pot de Crème

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Milk Chocolate Pot De Crème Recipe

Ingredients