Very Chocolatey Pots De Creme

By khojnicki

Ingredients

• 1 c heavy whipping cream
• 4 oz. bittersweet or semisweet chocolate, finely chopped
• 1/2 tsp vanilla extract
• 3 large egg yolks
• 1/4 c packed light brown sugar
• Pinch of salt

Details

Servings 4

Preparation

Step 1

Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Have four 5 oz. ramekins or 6 oz. custard cups and a 9" x 13 " baking pan ready. Put a kettle of water on to boil for the water bath.

Bring the cream to a boil. Remove from the heat and add the chocolate and vanilla, and whisk until smooth.

Whisk together the eggs yolks, sugar, and salt in a large bowl, breaking up any large lumps of sugar. Add 1/2 c of the cream mixture and whisk gently. Pour the remaining cream mixture in slowly, whisking constantly. Strain the mixture into a 2 cup glass measuring cup or a bowl with a pour spout.

Divide the custard evenly among the ramekins. Transfer the ramekins to the baking pan, place it in the oven, and add enough boiling water to the pan to reach halfway up the sides of the ramekins. Cover and bake.

Bake for 25 mins or until the custards are barely set around the edges and still jiggly in the center. Do not overbake.

Remove the pan from the oven and, with tongs, carefully transfer the ramekins to wire racks. Let cool to room temperature, then refrigerate, loosely covered, until thoroughly chilled.

Serve the chilled pots de creme in ramekins garnished with chocolate shavings or whipped cream.