Cook and Scale
Milk Chocolate Pots de Crème
6 servings · 40 min total
A silky French custard dessert made with rich milk chocolate, egg yolks and cream — simple to make and always impressive.
Ingredients
- 300 g milk chocolate, finely chopped
- 5 dl heavy cream
- 1¼ dl milk
- 4 egg yolk
- 40 g white sugar
- 1 tsp vanilla extract
- 1 pinch salt
Contains: Milk, Egg, Soy
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
Whisk the egg yolks — In a bowl, whisk the egg yolks, sugar and salt until pale, then whisk in the vanilla extract.
- 3.
Temper the egg yolks — Slowly pour the hot cream into the egg mixture while whisking constantly, to temper the yolks without scrambling them.
- 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.
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.
Chill until set — Divide the mixture among small ramekins or cups and refrigerate for at least 4 hours, until set.