Chocolate Pots de Crème
also called pot de crème · pots de creme · chocolate custard pot
- Bakery
- serves 6
- about 4 hr
- Custards & Puddings
Three ways to read this recipe
The table
| Preheat the oven to 325°F (165°C) and set six 6-oz ramekins in a roasting pan | |||||
| 1 1/2 cups(360 mL)heavy cream | heat in a saucepan until steaming | melt in, whisk smooth | temper | bake at 325°F in a water bath 35 min | chill for 3 hr |
| 1/2 cup(120 mL)whole milk | |||||
| 1/4 tsptable salt | |||||
| 6 oz(170 g, chopped)bittersweet chocolate | |||||
| 1/2 tsp(1 g)espresso powder | |||||
| 6 large(110 g)egg yolks | whisk to a pale ribbon | ||||
| 1/3 cup(65 g)granulated sugar | |||||
| 1 tsp(5 mL)vanilla extract | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.
Pans and tools
Before anything else
2heat in a saucepan until steaming
3melt in, whisk smooth
goes in with what step 2 made
4whisk to a pale ribbon
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 3 hr 35 mintwo waits that overlap count once
- Needs you
- none givenof the steps that give a time
4 of the 6 steps never say how long they take, so both numbers are floors. The recipe itself says 4 hr.
heat in a saucepan until steaming
not timedfrom the start
whisk to a pale ribbon
not timedfrom the start
melt in, whisk smooth
not timedfrom the start
temper
not timedfrom the start
bake at 325°F in a water bath 35 min
35 minwalk away(read off the step)from the start
chill for 3 hr
3 hrwalk away(read off the step)35 min in
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.
You'll need 6-oz ramekins · oven · saucepan
See how it is written
>> title: Chocolate Pots de Crème
>> category: Custards & Puddings
>> tags: chocolate, custard, cream, oven, make-ahead
>> counters: Bakery
>> aka: pot de crème, pots de creme, chocolate custard pot
>> servings: 6
>> time: 4 hr
>> step.3: melt in, whisk smooth
>> step.6: bake at 325°F in a water bath 35 min
Preheat the #oven{} to 325°F (165°C) and set six #6-oz ramekins{} in a roasting pan.
Heat @heavy cream{1 1/2%cup}(360 mL), @whole milk{1/2%cup}(120 mL), @table salt{1/4%tsp} in a #saucepan{} until steaming.
Melt @bittersweet chocolate{6%oz}(170 g, chopped), @espresso powder{1/2%tsp}(1 g) in @&(~1)hot cream{}, whisking smooth.
Whisk @egg yolks{6%large}(110 g), @granulated sugar{1/3%cup}(65 g), @vanilla extract{1%tsp}(5 mL) to a pale ribbon.
Temper @&(~1)yolks{} with @&(~2)chocolate cream{}.
Strain @&(~1)custard{} into the ramekins, pour hot water halfway up their sides, and bake at 325°F for ~{35%min}.
Chill @&(~1)pots de creme{} for ~{3%hr}.