Pots de Crème Recipe

This classic recipe has many variations to inspire you to try to make this. I went with David Lebovitz’s version. He has great, well tested recipes. If you don’t know his newsletter or have one of his books you should check them out!

Chocolate in a wonderful being. This warm, smooth, soft, delicious, creamy chocolate is fun to have and share. Easy to make with some work, hard to make perfectly. Ingredients matter!

Directions:

1. Heat oven to 325°F

2. Put the chocolate in a medium bowl and set aside.

3. Heat the cream, milk, and salt in a small sauce pan.

4. When it begins to simmer, remove it from the heat and pour it over the chocolate. Stir with a whisk until smooth.

5. In a medium bowl, whisk together the egg yolks, then whisk in the sugar.

6. Gradually add the melted chocolate mixture, while whisking until well blended. Strain the mixture into a large measuring cup, or pitcher, or another bowl.

7. Add the chocolate bitters and whisk in.

8. Place six ramekins or custard cups in a roasting pan or baking dish.

9. Divide the custard amongst the ramekins.

10. Add hot water to the baking dish until it reaches halfway up the outside of the ramekins.

11. Cover the pan snuggly with foil and carefully place in the pan in the oven.  

12. Bake until the custer has set around the edges and is still slightly soft and jiggly when you shake them. About 30 to 35 minutes. Start checking at about 20 minutes.

13. Remove the pan from the oven and remove the foil.

14. As soon the ramekins can be handled remove them from the hot water bath and place them on a cooling rack.

They are enjoyed best warm or at room temperature.  

Top with whip cream, shaved chocolate, or a dusting of cocoa powder, just before serving.

They will keep in the refrigerator for 2 to 3 days. Reheat in the microwave or in the oven bath and water bath before serving.