Chocolate Pots de Crème

also called pot de crème · pots de creme · chocolate custard pot

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 creamheat in a saucepan until steamingmelt in, whisk smoothtemperbake at 325°F in a water bath 35 minchill 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 yolkswhisk to a pale ribbon
1/3 cup(65 g)granulated sugar
1 tsp(5 mL)vanilla extract
Tap anything to cross it off.

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 min4 of 6 steps give no time
Needs you
none given
If you get it wrong
Unforgiving — thirty-five minutes and a centre that still wobbles; past that the egg sets hard and grainy, and rebaking only makes it worse

  1. heat in a saucepan until steaming

    not timedfrom the start

  2. whisk to a pale ribbon

    not timedfrom the start

  3. melt in, whisk smooth

    not timedfrom the start

  4. temper

    not timedfrom the start

  5. bake at 325°F in a water bath 35 min

    35 minwalk away(we think)from the start

  6. chill for 3 hr

    3 hrwalk away(we think)35 min in

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
>> slack: unforgiving — thirty-five minutes and a centre that still wobbles; past that the egg sets hard and grainy, and rebaking only makes it worse

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.

>> step: melt in, whisk smooth
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{}.

>> step: bake at 325°F in a water bath 35 min
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}.