Chocolate Pots De Crème

When my daughter was in preschool the other day, I didn’t know what to do with myself and found this recipe in, of course, Relaxed Cooking With Curtis Stone. I want to rename it “Death by chocolate but oh, so worth it!”

It’s the perfect PMS treat. Instead of grabbing a knife and stabbing your husband when it’s that time of the month, grab a spoon and dig in. It’s less messy and you won’t go to jail.


1 2/3 cups heavy cream

1 ¼ cups whole milk

½ cup sugar

1 teaspoon pure vanilla extract

8 ounces bittersweet chocolate (70% cacao), coarsely chopped

6 large egg yolks


Position an oven rack in the center of the oven and preheat the oven to 250 degrees. Whisk the cream, milk, sugar, and vanilla in a medium-size heavy saucepan to blend, and bring to a boil over medium heat.

Add the chocolate and whisk until all the chocolate has melted. Remove from heat.

Using a whisk, stir the egg yolks in a large bowl to blend. Then, in a slow, steady stream, add the chocolate-cream mixture , whisking until smooth. Divide the mixture among 6 ramekins or small custard cups (about 5 ½ ounces each), and place them in a large high-sided baking dish or roasting pan.

Carefully transfer the pan to the center rack in the oven. Add enough cold water to the baking dish so that it comes halfway up the sides of the ramekins.

Bake for about 1 hour, or until the custards jiggle slightly in the center when gently shaken (they’ll thicken as they chill). Let cool to room temperature, and then refrigerate until cold.


*I’m also over at Families In The Loop today.

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One Response to Chocolate Pots De Crème

  1. monica June 18, 2012 at 20:07 #

    two words: oh. my!
    monica recently posted..Are you smarter than a raccoon?My Profile

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