Mushroom Free 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
- ½ cup whole milk
- 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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