Chocolate Pots de Creme

Recipe courtesy Lauren Mitterer, Wild Flour Bakery, 2011
Show: Unique Sweets Episode: Ooey Gooey
TOTAL TIME: 3 hr
Prep: 15 min
Inactive Prep: 2 hr
Cook: 45 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 6 ounces bittersweet chocolate, chopped
  • Whipped cream and fresh fruit for serving, optional
recipe tools

Directions

Preheat the oven to 300 degrees F.

In a medium saucepan, combine the cream and sugar; heat until the cream is steaming and sugar is dissolved. Meanwhile, place yolks in a medium bowl; gradually whisk in the hot cream mixture a little at a time. Add the chocolate to the hot custard and let stand 2 minutes, then stir until combined. Strain the chocolate custard through a fine-mesh sieve into a pitcher.

Fill a roasting pan with 1 inch of water and place 6 (4-ounce) ramekins in the water. Divide the custard mixture evenly among the ramekins. Bake the custards in the water bath until set, but still wobbly in the center, about 35 minutes. Remove the custards from the water bath and cool to room temperature. Refrigerate until completely chilled, about 2 hours.

To serve, top the custards with the whipped cream and fresh fruit, if desired.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

more from this episode

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.