Pots de Creme is a french dessert custard not unlike creme brulee, but you won’t need any fancy creme brulee torches for this one. And like creme brulee, there’s an wide range for styles, interpretations and recipes. Here is a recipe for a delicious chocolate flavored pots de creme. The recipe will make about 5-6 ramekins. Once chilled, they can be stored in the refrigerator for up to 3 days.
4 ounces semi-sweet chocolate chips
1 cup organic heavy cream
1 cup organic 2% milk
2 large eggs
2 large egg yolks
6 tablespoons sugar
1/4 teaspoon vanilla extract
1. Gently melt chocolate chips in a double boiler type thing. Note: No need to buy a fancy double boiler. A metal boil over a saucepan of water works great. That’s what I use.
2. Heat milk and cream together in sauce pan to a gentle simmer.
3. Lightly beat eggs, egg yolks, 3 tablespoons sugar and vanilla together in a large mixing bowl.
4. ‘Dry’ caramelize 3 tablespoons sugar in a medium sauce pan until golden color. By ‘dry’ I mean don’t add water, just heat sugar over medium heat until it begins to caramelize. Stir as needed to keep the sugar from burning.
5. One the sugar is fully caramelized, slowly add the milk/cream and stir over medium heat until the sugar is fully dissolved.
6. Add hot milk/cream while stirring to the blended eggs and sugar and then strain. Note: don’t forget to strain your custard or it will not be silky and smooth.
7. Bake covered with foil or lid in a water bath at 325 degrees Fahrenheit for about 20-25 minutes. To check, wiggle the pan. The center should just barely move, if so, then it is done. Remove from oven and allow to cool then refrigerate until well chilled.
8. Serve with whipped cream and chocolate sprinkles.