Alpha Gal Friendly Classic Pot de Crème
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Learn more →Ingredients
6 servings
- 6 oz bittersweet chocolate (60–70% cacao), finely chopped
- 1 ½ cups heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ½ cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 3 tbsp granulated sugar
- ¼ tsp fine salt
- 6 large egg yolks
- 1 tsp pure vanilla extract
For serving
- lightly sweetened whipped cream, for serving (optional)
Can be omittedsweetened whipped cream
- flaky sea salt, for serving (optional)
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.
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