Martha Stewart's Chocolate Pots de Crème (Pudding) | Martha Bakes Recipes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is more accessible and less expensive than whole beans.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate offers a richer flavor with less sugar.

Cut the semi-sweet chocolate into small pieces using a serrated knife.

Bring 2.5 cups of heavy cream to a boil.

Add 2 teaspoons of espresso powder to the boiling cream.

Add 1 teaspoon of vanilla extract to the cream.

Stir in the 6 ounces of semi-sweet chocolate and let it sit until completely softened.

In a bowl, whisk 4 large egg yolks with 1/4 teaspoon of salt and 4 teaspoons of granulated sugar until combined.

Temper the egg yolks by slowly pouring in the hot chocolate cream mixture while whisking.

Strain the custard through a fine sieve to remove lumps.

Pour the mixture into small oven-proof glass cups.

Place a towel in the bottom of a roasting pan and arrange the cups inside.

Pour boiling water into the roasting pan around the cups to create a bain marie.

Cover the cups with parchment paper if desired.

Transfer the pan to a preheated oven at 325°F and bake for 35 to 40 minutes.

Remove from the oven and let cool before refrigerating for a couple of hours.

Top with whipped cream before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens