Ingredients for Pot De Creme
- 2 large eggs
- 1/2 cup granulated sugar
- a pinch of salt
- cups Half And Half Cream (Heavy cream is used instead)
- 6 ounces semi-sweet chocolate chips
- 1 teaspoon pure vanilla extract
- Whipped Cream, for garnish (as desired)
- 1 cup heavy cream
- A sprinkle of cocoa powder (optional)
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How to Make Pot De Creme
- In a small saucepan, whisk together 2 large eggs, 1/2 cup granulated sugar, and a pinch of salt until pale and slightly thickened.
- Gradually whisk in 1 cup heavy cream until fully incorporated.
- Cook over medium heat, stirring constantly with a spatula, until the mixture reaches 160°F (71°C) and coats the back of a spoon. This will take about 8-10 minutes. Be careful not to let it boil.
- Remove from heat immediately.
- Add 6 ounces of high-quality semi-sweet chocolate chips and 1 teaspoon pure vanilla extract. Whisk vigorously until the chocolate is melted and the mixture is smooth and glossy.
- Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps or bits of egg.
- Pour the custard into individual ramekins or small dessert dishes.
- Cover the ramekins with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 8 hours, or preferably overnight, to allow the custard to set completely.
- Garnish with whipped cream and a sprinkle of cocoa powder before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
94g
Fat
44g
Carbs
9g
