very chocolatey pots de creme

By miss5elements

Active: 10 min
Total: 2.75 hours

Planning tip: Can be prepared through Step 6 u to 3 days ahead.

Per serving: 442 cal, 5g protein, 31g carbs, 1g fiber, 36g fat (20g saturated fat), 241 mg cholesterol, 68 mg sodium

Ingredients

• 1 c heavy cream
• 4 oz bittersweet or semisweet chocolate, finely chopped
• 1/2 t vanilla extract
• 3 lg egg yolks
• 1/4 c packed light brown sugar
• pinch of salt
• Garnish: slightly sweetened whipped cream, or creme fraiche
• 4 5oz ramekins or 6oz custard cups
• 13 x 9-in baking pan

Details

Servings 4

Preparation

Step 1

1. Position rack in middle of oven. Heat to 325F. Bring ~8c water to a boil.

2. Bring cream just to a boil in a medium saucepan. Off heat, add chocolate and vanilla; whisk until smooth.

3. Whisk yolks, sugar and salt in a lg bowl, breaking up any clumps of sugar. Add 1/2c cream mixture and whisk gently (to avoid creating air bubbles) to blend well. Whisking constantly pour in remaining cream mixture in a slow, steady stream. Strain mixture into a 2c measure or bowl with a pour spout.

4. Divide custard among ramekins. Transfer to pan, place in oven and add boiling water to pan to reach halfway up sides of ramekins. Loosely cover pan with foil to keep skin from forming.

5. Bake 25 minutes or until custards are barely set around edges and still jiggly in center. Don't overbake; custards will set further as they cool.

6. Remove pan from oven and, using tongs, a wide spatula or an oven mitt, carefully transfer ramekins to a wine rack. Let cool to room temperature, then refrigerate, loosely covered, until thoroughly chilled, at least 2 hours.

7. About 15 minutes before serving, remove from fridge. Serve topped with cream.