Ingredients
- 2 cups heavy/whipping cream
- 1/2 cup full cream/whole milk
- 142 grams/5 ounces bittersweet or semisweet chocolate, chopped
- 6 egg yolks
- 1/3 cup sugar
Preparation
Step 1
Preheat your oven to 325f. Bring cream and milk to a simmer in a heavy based saucepan over a medium heat. Remove from heat and add the chocolate, whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend and gradually whisk in hot chocolate mixture. Strain mixture into another bowl and cool for 10 minutes, skimming any foam from the surface.
Divide the mixture amongst six 3/4-cup oven proof dishes and gently tap on your counter to bring any air bubbles to the surface. Cover each dish loosely with foil and place in a large baking pan. Add enough hot water into the pan to come halfway up sides of dishes. Bake until pots de creme are set but the centres still move slightly when jiggled (gently), for about 55 minutes. Take dishes out of the baking pan and remove the foil. Allow to cool to room temperature and then chill custards until cold, for about 2 hours.
Notes: Can be made a day in advance, cover and keep chilled.