My love of Pot de Crème goes back to Culinary School where I made it for the first time. Ever since then, its been one of my favorite desserts. Its so easy to make but yet it’s so decadent and rich.
Thankfully when I made these bad boys I was still fasting for church so I knew eating the entire batch would not be ok, but now that the fast is over…I’m so wishing I had more left.
This recipe only makes enough for about 5 so I would highly recommend doubling the recipe especially if making this for a crowd. Another side note, it is best to make this without any distractions! I had one failed attempt because a little someone needed help with a few things causing me to have to walk away from the stove quite often. My eggs curdled in the hot milk because I wasn’t constantly stirring. Ugh, I almost cried looking at all of that curdled scrambled chocolaty egg mess.
But, round 2 was a big success! No worry, this recipe is super easy its just imperative to not walk away from the stove and to constantly whisk when you put the eggs in the pot.
Start out by separating the eggs then set aside. Then heat the milk, sugar and cream together just until its hot. In the bowl with the egg yolks, slowly pour in 3/4 cup of hot milk/cream mixture into the bowl to temper the eggs, making sure to whisk after each addition.
Pour the mixture back into the pot and whisk together to combine. Make sure to constantly whisk so the eggs wont scramble. Add in chocolate, and salt. Continue stirring until it thickens. To know when its ready dip a spoon in the pot de crème, if the mixture stays on the spoon, its ready to go. Lastly add the vanilla. If using individual jars, place pot de crème into each jar and refrigerate for 2 hours or more.
Pot de Creme
Ingredients
- 1 1/2 cups Heavy Cream
- 1 1/2 cup Milk
- 9 oz Semi Sweet Chocolate
- 1/3 cup Sugar
- 1 teaspoon Vanilla Extract
- 6 Egg Yolks
Instructions
- 1. Separate the yolks from the egg whites. (Place egg whites in a Ziploc bag to be used later for another recipe) Set yolks to the side. 2. Place milk and heavy cream in heavy bottomed pan on medium heat. Bring to a simmer. Pour in sugar and stir. Heat until just boiling. 3. Pour milk mixture into egg yolks 1/4 cup at a time making sure to constantly whisk. Once half of the milk mixture has tempered the eggs, pour it back into the pot. Whisk constantly for the next 3-4 minutes. Once the custard is thick enough to coat the back of a spoon, add in chocolate. Continue to whisk for the next 3-4 minutes. Turn stove off. Add in vanilla. 4. Pour custard into prepared dish or jars. Let cool in the refrigerator for at least 2 hours. Top with whipped cream.
