Pot de crème is a loose French dessert custard dating to the 17th century. The name means “pot of custard” or “pot of creme”, which also refers to the porcelain cups in which the dessert is served. It is usually looser than other custards, flans, or crème caramel.
- 2 cups heavy cream
- 150 g good-quality bittersweet chocolate, chopped into small pieces
- ½ cup sugar
- 4 large egg yolks, at room temperature
- Heat the oven to 150°C and arrange a rack in the middle. Bring about 4 cups water to a simmer over medium heat. Arrange 6 ramekins 2 cm apart in a large baking dish and set aside.
- Place cream in a small saucepan over medium heat and bring it just to a simmer. Remove from heat, add chocolate, and stir until completely melted, about 3 minutes then set aside.
- Whisk sugar and yolks in a large bowl until thickened and pale in colour (about 2 minutes). Slowly whisk in ⅓ of the chocolate mixture, then add the remainder while constantly stirring (try not to incorporate any air).
- Place a fine mesh strainer over a large measuring cup or a bowl with a spout and pour in the custard base.
- Remove the strainer and evenly divide the custard base among the ramekins.
- Tap each ramekin a few times to break any bubbles that appear on the surface.
- Place the baking dish in the oven and carefully add enough of the simmering water to reach 2½ cm up the sides of the ramekins. Cover the dish with aluminium foil and poke several holes in the foil to allow steam to escape.
- Bake for 25 minutes or until the outer 2 cm of each custard is set (the centres will still be slightly wobbly).
- Remove the ramekins to a rack and let cool to room temperature (about 1 hour).
- Serve immediately