Chocolate Pots de Crème

Ingredients

Equipment Needed

• •Six 4-ounce ramekins or custard cups
• •9x13-inch baking dish or roasting pan (for water bath)
• •Fine-mesh strainer
• •Medium heavy-bottomed saucepan
• •Instant-read thermometer (optional but useful)

Instructions

1. 1

   Prepare the ramekins and water bath

   Position a rack in the center of your oven and preheat to 300°F. Arrange six 4-ounce ramekins or custard cups in a deep baking dish or roasting pan. Bring a kettle of water to a boil, then set it aside. The gentle heat of a water bath is what transforms these custards from scrambled eggs into silk.

   A low oven temperature is essential. Higher heat causes the proteins in the eggs to seize, creating a grainy texture and unsightly cracks.
2. 2

   Melt the chocolate

   Place the finely chopped chocolate in a large heatproof bowl. Chopping matters here because smaller pieces melt evenly without seizing. Set the bowl near your stovetop where it can wait for the hot cream.

3. 3

   Heat the cream mixture

   Combine the heavy cream, milk, half of the sugar (1/4 cup), and the fine sea salt in a medium saucepan. Set over medium heat and stir occasionally until the mixture just begins to steam and small bubbles form around the edges. Do not let it boil. The temperature should reach about 180°F if you're measuring, but the visual cues are reliable enough.

4. 4

   Create the chocolate base

   Pour the hot cream mixture over the chopped chocolate. Let it sit undisturbed for one full minute. This pause allows the heat to penetrate each piece of chocolate evenly. Then whisk slowly from the center outward in expanding circles until the chocolate melts completely and the mixture becomes glossy and uniform. Set aside to cool slightly while you prepare the eggs.

5. 5

   Prepare the egg yolks

   In a medium bowl, whisk the egg yolks with the remaining 1/4 cup sugar until slightly thickened and pale, about one minute. The sugar helps stabilize the yolks and prevents them from curdling when you add the warm chocolate. Add the vanilla extract and whisk to combine.

6. 6

   Temper and combine

   Here is where patience protects you from scrambled chocolate soup. Slowly drizzle about half a cup of the warm chocolate mixture into the egg yolks while whisking constantly. This raises their temperature gradually. Then pour the tempered yolks back into the remaining chocolate, whisking steadily. The custard should be perfectly smooth, the color of dark coffee with cream.

   If you add the eggs too quickly or the chocolate is too hot, you'll see tiny flecks of cooked egg. Strain the mixture if this happens. No one will know.
7. 7

   Strain for silk

   Pour the custard through a fine-mesh strainer into a clean bowl or large measuring cup with a spout. Press gently with a spatula to push through any reluctant bits. This step removes any chalazae from the eggs and ensures a texture so smooth it seems impossible.

8. 8

   Fill the ramekins

   Divide the custard evenly among the prepared ramekins, filling each about three-quarters full. Tap each ramekin gently on the counter to release any trapped air bubbles. If bubbles persist on the surface, pop them with a toothpick or the tip of a knife.

9. 9

   Create the water bath

   Pull the oven rack out slightly and place the baking dish on it. Carefully pour the hot water from your kettle into the baking dish until it reaches halfway up the sides of the ramekins. Work slowly. Splashing water into the custards means starting over.

   Adding the water bath after positioning in the oven prevents sloshing during transport and keeps you from wrestling with a heavy pan of scalding water.
10. 10

    Bake until just set

    Bake for 35 to 45 minutes, checking at the 35-minute mark. The custards are done when the edges are set but the centers still wobble like gelatin when you gently shake the pan. They should jiggle as a unit, not ripple like liquid. The carryover cooking will finish them. Overbaking creates a dense, less silky texture.

11. 11

    Cool completely

    Carefully remove the ramekins from the water bath using tongs or a folded kitchen towel. Place them on a wire rack and let cool to room temperature, about 30 minutes. The surface will lose its sheen and develop a thin, satiny skin. Cover each ramekin with plastic wrap, pressing it gently against the surface to prevent a thicker skin from forming, and refrigerate for at least 4 hours or overnight.

12. 12

    Serve with ceremony

    Remove from refrigerator 15 minutes before serving to take the chill off. Top each pot de crème with a generous dollop of lightly sweetened whipped cream and, if you're feeling bold, a few flakes of good sea salt. The salt against the deep chocolate is a revelation. Serve with small spoons and watch your guests close their eyes at the first taste.

Chef Tips

• •The quality of your chocolate defines the quality of your dessert. Seek out bittersweet chocolate in the 60-70% cacao range. Too dark and the custard becomes tannic; too sweet and it cloys. Valrhona, Guittard, and Ghirardelli all make worthy options available in most supermarkets.
• •Egg yolks are the only yolks worth using here. The whites add nothing but dilute the richness. Save them for meringues or freeze them for another day.
• •If you lack proper ramekins, small mason jars or even teacups work beautifully. The French have been using whatever vessels they had for centuries.
• •A pinch of espresso powder (about 1/4 teaspoon) dissolved in the warm cream deepens the chocolate flavor without announcing itself. Your guests will wonder why your version tastes more chocolatey than theirs.
• •These pair magnificently with a glass of tawny port or a small pour of bourbon. The caramel notes in both complement the dark chocolate beautifully.

Advance Preparation

• •Pots de crème must chill for at least 4 hours before serving, making them ideal for advance preparation. They improve overnight as flavors meld and deepen.
• •Fully chilled custards keep beautifully for up to 4 days in the refrigerator, covered. Make them early in the week for a weekend dinner party.
• •Add the whipped cream just before serving. It will weep and deflate if applied too far ahead.
• •The custards can be baked, cooled, and frozen for up to 1 month. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 175g)