Chocolate Pots de Crème with Dark Beer

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 325°F (160°C).

Chop the dark chocolate and place it in a mixing bowl.

Heat the heavy cream and milk in a saucepan over medium heat until just simmering.

Pour the hot cream mixture over the chopped chocolate and let it sit for a few minutes to melt the chocolate.

Whisk the mixture until smooth and fully combined.

In a separate bowl, whisk together the egg yolks, sugar, and salt until pale and thick.

Slowly add the chocolate mixture to the egg yolk mixture, whisking constantly to prevent curdling.

Stir in the vanilla extract and dark beer until fully incorporated.

Strain the mixture through a fine-mesh sieve into another bowl to remove any lumps.

Divide the mixture into ramekins and place them in a baking dish.

Fill the baking dish with hot water halfway up the sides of the ramekins.

Bake for 25-30 minutes, or until the edges are set but the centers are still slightly jiggly.

Remove the ramekins from the water bath and let them cool to room temperature.

Chill in the refrigerator for at least 4 hours before serving.

Cooking Techniques

Spice Level:

Allergens