Chocolate Pots de Crème

Name: Chocolate Pots de Crème
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 227 grams bittersweet chocolate, finely chopped; 6 larges egg yolks; 591 milliliters heavy cream; 118 milliliters sugar; 2 teaspoons vanilla extract; 158 milliliters whole milk

Chocolate Pots de Crème is a gluten free recipe with 8 servings. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 528 calories, 6g of protein, and 43g of fat. If you have milk, egg yolks, vanillan extract, and a few other ingredients on hand, you can make it. It works well as a side dish. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 300F. Put 8 6-oz. ramekins into a large roasting pan (they should fit without touching).

Equipment you will use

Roasting Pan

Ramekin

Oven

Put chocolate in a heatproof bowl. In a pan over medium heat, warm cream, milk and 1/4 cup sugar, whisking often, until sugar is dissolved and mixture is just simmering.

Ingredients you will need

Chocolate

Cream

Sugar

Milk

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Whisk

Bowl

Frying Pan

Remove from heat, stir in vanilla and pour over chocolate.

Ingredients you will need

Chocolate

Vanilla

Let stand 3 minutes to melt chocolate; whisk until smooth.

Ingredients you will need

Chocolate

Equipment you will use

Whisk

In a second bowl, whisk remaining sugar and egg yolks until well combined and pale yellow.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Whisk

Bowl

Whisking yolk mixture vigorously, slowly pour in about 1 cup chocolate mixture.

Ingredients you will need

Chocolate

Egg Yolk

Equipment you will use

Whisk

Pour in remaining chocolate mixture, whisking well. Strain mixture through a fine-mesh sieve into a large measuring cup.

Ingredients you will need

Chocolate

Equipment you will use

Measuring Cup

Whisk

Sieve

Pour mixture from measuring cup evenly into ramekins.

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Measuring Cup

Ramekin

Pour enough hot water into roasting pan to come halfway up sides of ramekins. Carefully transfer pan to oven and bake until custards are just set (they will jiggle slightly in center), 25 to 35 minutes.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Oven

Ramekin

Remove ramekins from water bath and let cool to room temperature on a wire rack. Cover loosely with plastic wrap and chill until cold, at least 1 hour.

Ingredients you will need

Water

Wrap