Chocolate Pots de Crème

By MaryEllen

here is nothing plain about simple desserts made perfectly, such as these cups of silky dark chocolate custard. The French regard chocolate with reverence and respect, so be sure to use high-quality chocolate. For this version, pinches of salt and fiery cayenne pepper in the toasted almond topping add a contemporary touch to a classic dessert.

Ingredients

• For the custard:
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 5 ounces bittersweet chocolate (70% cacao), chopped
• 1/2 teaspoon vanilla extract
• Pinch of kosher salt
• 6 large egg yolks
• 1/3 cup sugar
• For the spiced almonds:
• 1/2 cup raw slivered almonds
• 1 tablespoon unsalted butter, melted
• Pinch of kosher salt
• Pinch of cayenne pepper
• Lightly sweetened whipped cream (for garnish)
• Fresh chopped mint (for garnish)

Details

Servings 6

Preparation

Step 1

To make the custards: Preheat the oven to 325 degrees. The custards will bake in a hot water bath, so arrange six 6-ounce ramekins in a roasting pan or large baking dish that is at least 2 inches deep.

In a medium saucepan over medium heat, bring the cream and milk to a simmer. Remove the pan from the heat, add the chocolate, and let stand until the chocolate begins to soften. Whisk until melted and smooth, then whisk in the vanilla and salt.

In a large bowl, whisk together the egg yolks and sugar. Whisking constantly, add the warm cream mixture in a slow, steady stream. Strain the mixture through a fine-mesh sieve into a bowl. Let stand 10 minutes, then skim any foam from the surface.

Evenly divide the custard among the ramekins. Pour enough hot tap water into the roasting pan to reach halfway up the sides of the ramekins. Bake until the custards are set, but the centers still jiggle slightly when shaken gently, about 40 minutes. Remove the ramekins from the water bath and refrigerate until chilled, about 3 hours.

For the almonds: In a dry, heavy skillet over medium heat, toast the almonds, stirring frequently, until fragrant, about 3 minutes. Transfer to a plate, drizzle with the butter, sprinkle with the salt and cayenne, and toss to coat. Let cool, and then chop coarsely.

Just before serving, garnish the custards with whipped cream, spiced almonds and mint.