Oral Allergy Syndrome Friendly Classic Pot de Crème

Total time4 hr 55 min

Prep time20 min

Cook time35 min

Oral Allergy Syndrome Friendly Classic Pot de Crème

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Ingredients

6 servings

6 oz bittersweet chocolate (60–70% cacao), finely chopped
Ghirardelli Premium 60% Cacao Bittersweet Chocolate Baking Bar - 4 Oz Elite Bittersweet Chocolate Bar - 3 Oz Guittard Organic Bittersweet Chocolate Baking Wafers - 12 oz Divine 70% Bittersweet Chocolate Baking Bar Guittard Baking Wafers, Organic, Bittersweet Chocolate
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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)
Omit this
This ingredient likely doesn’t work for the diet.
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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