Turtle Pot de Crème Recipe

Make the Pot de Crème

In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Split the vanilla bean and scrape the seeds into the mixture. Add the vanilla pod as well. Heat over medium heat until just simmering.

Combine Ingredients

In a bowl, whisk together the egg yolks. Gradually add the hot cream mixture to the yolks, whisking constantly to temper the eggs. Remove the vanilla pod.

Melt the Chocolate

Pour the mixture back into the saucepan, and heat gently until thickened. Remove from heat and add the chopped dark chocolate. Stir until smooth.

Chill the Mixture

Divide the mixture into individual ramekins and refrigerate for at least 4 hours, or until set.

Prepare the Chocolate Soil

In a bowl, combine cocoa powder and chopped pecans. Mix well and set aside.

Assemble the Dessert

Once the pot de crème is set, top each ramekin with a scoop of vanilla bean ice cream, sprinkle with chocolate soil and toffee bits, and garnish with additional pecans if desired.