Beth's Chocolate Pot de Creme Recipe | ENTERTAINING WITH BETH

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat heavy cream and milk in a saucepan until simmering.

Add roughly chopped bittersweet chocolate to the warm cream mixture and whisk until completely dissolved.

In a separate bowl, whisk together egg yolks, sugar, and vanilla extract until combined.

Slowly add the chocolate mixture to the egg yolk mixture while whisking.

Strain the mixture through a fine-mesh sieve into a large Pyrex pitcher to remove any lumps.

Pour the strained mixture into large ramekins about three quarters full.

Place the ramekins in a roasting pan and add boiling water halfway up the sides of the ramekins.

Bake at 300°F for 30 to 35 minutes until the custards are set.

Let the pot de creme cool in the fridge for 4 hours to overnight before serving.

Top with homemade whipped cream and chocolate shavings before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens