Chocolate Pots de Creme

This is a new blog based on an old blog of mine which was, well, and still is, hosten on Wordpress. I decided Ive had enough with the way Wordpress works, so this is Carabosse's Bakeshop's new home.



Chocolate Pots De Créme
from Luscious Chocolate Desserts
serves four
1 cup heavy cream
4 ounces semisweet or bittersweet chocolate, finely chopped
1/2 teaspoon vanilla extract
3 large egg yolks
1/4 cup light brown sugar, packed
pinch salt

Kettle of boiling water

Preheat your oven to 325°F with a rack in the middle of the oven. Ready four 5-ounce ramekins and a 9"x13" baking pan.

Bring the cream to a boil over medium heat. Remove from heat and whisk in the vanilla and chocolate until smooth.

Whisk together the egg yolks, sugar, and salt in a large bowl, making sure to break up any lumps in the brown sugar. Temper the mixture by adding 1/3rd of the hot cream, whisking gently to blend. Add the remaining cream, whisking steadily to combine.

Strain the mixture through a fine sieve and divide between your ramekins.

Place the ramekins into the baking pan and place in the oven. Pour the boiling water in to the pan so that it comes up 1/2 way up the sides of the ramekins.


Bake for 25 minutes, or until the custard is barely set around the edges and still wiggles when shaken in the center. Remove the custards from the water bath and allow to come to room temperature on a wire rack. Once cool, chill for at least 3 hours or up to one day.