Pot De Creme Recipe

Preparation Instructions

1. 1

   Melt the Chocolate

   Chop the dark chocolate into small pieces and place it in a heatproof bowl. In a saucepan, heat the heavy cream and milk over medium heat until it begins to simmer. Pour the hot cream mixture over the chopped chocolate and let it sit for a few minutes to melt the chocolate. Stir until smooth.

2. 2

   Combine the Mixture

   In a separate bowl, whisk together the egg yolks, sugar, vanilla extract, and salt until well combined. Slowly pour the chocolate mixture into the egg mixture while whisking constantly to prevent the eggs from scrambling.

3. 3

   Bake the Custard

   Preheat your oven to 325°F (160°C). Pour the custard mixture into ramekins or small pots. Place the ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins. Bake for 25-30 minutes or until the custards are set but still slightly jiggly in the center.

4. 4

   Cool and Serve

   Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours. To serve, top with whipped cream and sprinkle with roasted almonds.