Ingredients for Pots De Creme
- 4 large eggs
- ½ cup granulated sugar
- a pinch of salt
- 2% Low Fat Milk
- Semisweet Chocolate Morsel
- 1 teaspoon pure vanilla extract
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How to Make Pots De Creme
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 4 large eggs, ½ cup granulated sugar, and a pinch of salt until pale and thick.
- Gradually whisk in 2 cups whole milk until fully incorporated.
- Add 6 ounces of high-quality semi-sweet chocolate (finely chopped) and 1 teaspoon pure vanilla extract. Whisk until the chocolate is melted and the mixture is smooth and glossy.
- Divide the mixture evenly among 5 (4-ounce) ramekins or demitasse cups.
- Place the ramekins in a baking dish. Pour enough boiling water into the baking dish to come halfway up the sides of the ramekins (bain-marie).
- Bake for 25 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
- Carefully remove the ramekins from the water bath and let them cool completely at room temperature.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the custards to set completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
100g
Fat
30g
Carbs
9g
