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Chocolate Pôts de Crème

Sunnyside Cook

Dawn Dobie
A silky, chocolate make-ahead baked pudding perfect for special occasions or every day.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Cooling and chilling time 5 hours
Total Time 6 hours 10 minutes
Servings 8

Ingredients
  

For 6

  • 1 cup heavy cream
  • 1 cup whole milk
  • 4 oz. chopped bittersweet or semisweet chocolate broken into 3/4-inch pieces
  • 2 large eggs
  • 2 large egg yolks
  • 1/3 cup sugar
  • 1 ½ teaspoons pure vanilla extract

For 8

  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk
  • 6 oz. chopped bittersweet or semisweet chocolate broken into 3/4-inch pieces
  • 3 large eggs
  • 3 large egg yolks
  • 1/3 cup plus 3 T. sugar
  • 2 ¼ teaspoons pure vanilla extract

Optional ingredients for serving

  • Whipped cream
  • Fresh raspberries or strawberries

Instructions
 

  • Preheat oven to 300 degrees F with rack in the center. Place the ramekins or custard cups you wish to use in an empty baking pan with 3-inch sides that can hold them all. Place an empty pitcher near the sink to fill with hot water later on.
  • On the stovetop, bring cream, milk, and chocolate pieces to a simmer over medium heat in a medium size saucepan. Stir frequently with whisk or silicone spatula until bubbles form around the edge of the pan and the chocolate is melted and smooth.
  • Meanwhile in an 8-cup glass measuring cup , whisk the eggs, egg yolks and sugar until well mixed. (The measuring cup will help you pour the mixture into baking cups later on more easily.)
  • When hot cream mixture is ready, slowly whisk it into the blended eggs and sugar, mixing well. Stir in vanilla extract.
  • Carefully pour the custard mixture into the cups, dividing equally. Fill the designated pitcher near the sink with hot tap water. Pour hot tap water into the the roasting pan to reach about halfway up the outside sides of the cups, being careful not to get water into the ramekins. Carefully place roasting pan in oven.
  • Bake until the custards are set but still slightly wobbly in the center, usually about 25-30 minutes. (On occasion I have had to bake the pôts de crème another 10-20 minutes to get them cooked enough. Check at 5 minute intervals if the custards are not set properly when the timer goes off.)
  • Carefully remove the baking pan from the oven and place on a surface near cooling racks. Carefully remove custards from the water bath and place each on a wire rack to allow to cool to room temperature .
  • Cover and chill the custards in the refrigerator for at least 4 hours. Serve with whipped cream and raspberries, if desired.

Notes

Adapted from Richard Sax’s Classic Home Desserts.