Milk Chocolate Pots de Crème

Method

1. 1
   • heavy cream5 dl
   • milk1¼ dl

   Warm the cream and milk — In a saucepan, warm the heavy cream and milk over medium heat until small bubbles form around the edge; do not boil.

   ⏱5 min
2. 2
   • egg yolk4
   • white sugar40 g
   • vanilla extract1 tsp
   • salt1 pinch

   Whisk the egg yolks — In a bowl, whisk the egg yolks, sugar and salt until pale, then whisk in the vanilla extract.

3. 3
   • heavy cream5 dl
   • egg yolk4

   Temper the egg yolks — Slowly pour the hot cream into the egg mixture while whisking constantly, to temper the yolks without scrambling them.

4. 4

   Thicken the custard — Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.

   ⏱5 min
5. 5
   • milk chocolate300 g

   Melt in the chocolate — Remove from the heat and pour the hot custard over the chopped milk chocolate. Let sit for one minute, then whisk gently until smooth and glossy.

6. 6

   Chill until set — Divide the mixture among small ramekins or cups and refrigerate for at least 4 hours, until set.

   ⏱4 hr