Pots de Crème
Deliciously light and velvety smooth, these Pots de Crème are the ultimate chocolate dessert! Just a few basic ingredients are all you need!
Servings: 6
Ingredients
- 500 ml Cream
- 250 ml Full cream milk
- 150 g Dark chocolate good quality, chopped
- 1 tsp Vanilla extract or substitute Kahlua or Creme de Cacoa
- 2 Eggs
- 3 Egg yolks
- 110 g Caster sugar
Instructions
- Pre-heat oven to 150°C/300°F and lightly spray your ramekins with cooking spray (see notes)
- In a saucepan over high heat, stir the cream, milk, chocolate and vanilla until it just comes to a boil. Set aside
- In a large mixing bowl, whisk the eggs, yolks and caster sugar until well combined.
- While whisking, gradually add the hot milk mixture to the egg mixture and whisk until combined.
- Pour the custard into the ramekins, then place ramekins into a baking dish.
- Pour enough hot water into the baking dish, so the water comes halfway up the ramekins
- Place baking dish in oven and bake for 40-45 minutes (see notes)
- Remove from oven, then remove the ramekins from the water bath, resting them for 15 minutes before serving. Optional serving suggestion: serve chilled, topped with Chantilly Cream and chocolate shavings
Notes
- This recipe will make 9 desserts in 200 ml ramekins, but you can use larger ramekins, glasses or teacups to make 6 Pots de Crème.
- Smaller ramekins will take around 40 minutes to bake. Larger takes around 45 minutes
- Custards are ready when they still have a slight wobble in the centre. They will continue to bake even when removed from the oven.