Low Sodium Classic Pot de Crème

Total time4 hr 55 min

Prep time20 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

6 oz bittersweet chocolate (60–70% cacao), finely chopped
Ghirardelli Premium 60% Cacao Bittersweet Chocolate Baking Bar - 4 Oz Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips - 10 Oz Baker's Bittersweet Chocolate Premium Baking Bar with 66% Cacao Elite Bittersweet Chocolate Bar - 3 Oz Guittard Organic Bittersweet Chocolate Baking Wafers - 12 oz
See all
1 ½ cups heavy cream
½ cup whole milk
3 tbsp granulated sugar
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
6 large egg yolks
1 tsp pure vanilla extract

For serving

lightly sweetened whipped cream, for serving (optional)
flaky sea salt, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 325°F (165°C). Place six 4-oz ramekins or pot de crème cups in a deep roasting pan or baking dish and set aside.
2
Place the finely chopped chocolate in a large heatproof bowl. In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt over medium heat, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edges — do not let it boil. Pour the hot cream mixture over the chocolate and let it sit undisturbed for 1 minute, then whisk gently from the center outward until the chocolate is fully melted and the mixture is smooth.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!