Chocolate Pot De Crème Recipe

Prepare chocolate

Place chopped chocolate in a medium heatproof bowl and set aside.

Heat milk and cream

In a small saucepan, combine whole milk and heavy cream. Heat over medium until just below simmering (steam and small bubbles around edges), about 170–175°F (75–80°C). Do not boil.

Temper yolks

In a separate bowl, whisk together the egg yolks and 1 tablespoon granulated sugar until slightly thickened and pale.

Temper and combine

Slowly pour about one-quarter of the hot milk mixture into the yolks in a thin stream while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with remaining milk and cream, whisking continuously.

Cook custard

Return saucepan to low–medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until custard thickens enough to coat the back of the spoon (about 170–175°F / 77–80°C). Do not let it boil or the eggs will curdle.

Finish chocolate custard

Immediately pour the hot custard through a fine-mesh sieve over the chopped chocolate. Let sit 30–60 seconds to melt, then whisk until smooth. Stir in vanilla extract and a pinch of fine sea salt.

Strain and chill

If needed, strain the mixture again into a clean bowl to ensure silky texture. Divide the mixture among 6 small ramekins or glasses (about 4–5 oz / each). Cover with plastic wrap directly on the surface of each custard to prevent a skin. Chill in the refrigerator at least 3 hours, preferably overnight, until set.

Prepare pan

Line a small baking sheet or an 8-inch square pan with parchment paper and lightly grease with the 1 teaspoon unsalted butter.

Cook sugar mixture

In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar, 2 tablespoons light corn syrup and 2 teaspoons water. Stir gently to combine (don't splash sugar on the sides). Place over medium heat and cook without stirring until the sugar melts and turns a deep amber caramel, about 5–8 minutes. You can gently swirl the pan if needed. Watch closely to avoid burning.

Add baking soda

Remove pan from heat immediately and quickly whisk in the sifted 1 teaspoon baking soda. The mixture will foam vigorously — work quickly.

Set honeycomb

Immediately pour the foaming caramel onto the prepared parchment-lined pan and tilt to spread to an even 1/2–3/4-inch thickness. Let cool and set completely at room temperature, about 20–30 minutes.

Break into pieces

Once fully set and cool, break the honeycomb into shards. Store in an airtight container at room temperature for up to 2 days (moisture softens it).

Remove pots de crème from refrigerator. If they have plastic wrap, remove it. Sprinkle each custard with a light pinch of flaky sea salt.

Top each pot de crème with a few pieces of caramel honeycomb (one or two shards per serving) and a scattering of cocoa nibs or shaved chocolate if using. Serve chilled.