Dark Chocolate Pots de Crème
Silky baked chocolate custards with a deep, bittersweet flavor and a pinch of sea salt. Make them a day ahead and top with softly whipped cream.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 6
Pull the custards when the center still wobbles like gelatin, since they keep setting as they chill. Covered, they keep in the refrigerator for 3 days. Straining the custard is worth the extra minute, because it guarantees a perfectly smooth texture.
Method
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Heat the oven to 325 F. Set six 4 ounce ramekins in a deep baking dish and put a kettle of water on to heat.
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Place the chopped chocolate in a large heatproof bowl.
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Warm the cream and milk in a saucepan over medium heat until steaming and small bubbles form at the edge. Do not boil.
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Pour the hot cream over the chocolate, let it sit for , then whisk until completely smooth.
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In another bowl, whisk the egg yolks, sugar, vanilla and sea salt until combined.
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Slowly whisk the chocolate mixture into the yolks, a little at a time, until smooth and glossy. Strain through a fine sieve into a pitcher.
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Divide the custard among the ramekins and pour hot water into the baking dish to come halfway up the sides of the ramekins.
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Cover the dish loosely with foil and bake for , until the edges are set and the centers still jiggle slightly.
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Lift the ramekins out and cool on a rack for , then chill for at least or overnight.
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Top with softly whipped cream and a few flakes of salt before serving.
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