Traditional Chocolate Custard (Pot De Creme) | Chef Jean-Pierre

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Plan ahead; this dessert is best made a day in advance.

Determine the amount of cream needed based on the size of your mold; for example, use 20 oz of cream for four 5 oz containers.

Melt 2 oz of white chocolate and 1 oz of dark chocolate in a bowl over heat.

Add a pinch of salt to the chocolate mixture and mix until melted and smooth.

In a separate bowl, whisk together 1 egg yolk, 20 grams of cocoa powder, and 1/3 cup of sugar until combined.

Slowly add the melted chocolate mixture to the egg yolk mixture to temper the eggs, mixing gently to avoid scrambling the eggs.

Add the heavy cream slowly to the tempered egg mixture, mixing gently to combine.

Add the zest of one large orange to the mixture for flavor.

Strain the mixture to remove any lumps or skin that may have formed during cooking.

Pour the mixture into your molds without greasing them.

Cook the filled molds in a water bath in the oven until set, checking for doneness as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens