Chocolate Pots de Crème Recipe Demonstration - Joyofbaking.com

Preheat the oven to 300°F (150°C).

Gather four 4 oz (120 ml) ovenproof bowls.

Prepare a larger pan for a water bath, ensuring there's enough space for water to surround each bowl.

Cover the larger pan with aluminum foil, making a few slits for air to escape.

In a heatproof bowl, combine 1 large egg and 2 large egg yolks.

Add 1/4 cup (50 g) granulated sugar, 1/2 teaspoon vanilla extract, and a pinch of salt to the egg mixture.

Beat the egg and sugar mixture until light and fluffy, about 1-2 minutes by hand or using a hand mixer.

In a saucepan, heat 1/2 cup (120 ml) heavy cream and 1/2 cup (120 ml) whole milk over medium heat until it simmers.

Add 2 oz (60 g) of good quality semisweet or bittersweet chocolate and 1/2 teaspoon instant coffee or espresso powder (if using) to the cream mixture, stirring until the chocolate melts.

Gradually pour the hot cream mixture into the egg mixture while whisking constantly to temper the eggs.

Return the mixture to the saucepan and heat on low until hot to the touch, stirring constantly to prevent curdling.

Strain the mixture through a fine-mesh sieve into a pitcher to ensure a silky smooth texture.

Evenly pour the mixture into the prepared bowls, filling them about halfway.

Boil water and carefully pour it into the larger pan until it reaches halfway up the sides of the bowls.

Cover the pan with aluminum foil and place it in the oven.

Bake for 30 to 40 minutes, checking for a slight wobble in the center to determine doneness.

Remove the bowls from the water bath immediately to stop cooking.

Let the bowls cool for at least 1 hour at room temperature before covering with plastic wrap.

Refrigerate for at least 6 hours, preferably overnight, to chill and allow flavors to meld.

Equipment Needed

Spice Level: