With just the right balance of cayenne pepper, bittersweet chocolate and cream, this 17th century French dessert custard is sure to be a crowd pleaser next time you have company.
Pots de crème
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 5 oz bittersweet chocolate, chopped
- 1/2 tsp vanilla extract
- 3/4 tsp cayenne pepper
- 1 pinch of salt
- 6 large egg yolks
- 1/3 cup sugar
- Ice cream or whipped cream to serve
- Preheat oven to 325 F.
- In a heavy, medium-size saucepan on medium, heat the cream and milk to just to a simmer. Remove from heat and add the chocolate. Whisk until melted and smooth then add the vanilla, cayenne and salt.
- In another bowl, whisk together the egg yolks and sugar. Whisk in the hot chocolate mixture a bit at a time. Let cool 10 minutes, then skim any foam from the surface.
- Divide this custard between the baking dishes. Place them in a roasting pan with at least 2-inch sides. Pour warm water into the pan, enough to come halfway up the sides of the bakers.
- Bake until the custards are set but the centers still move slightly when gently shaken, about 40 minutes. Remove from the water bath and chill until cold, a few hours. Cover and keep chilled until ready to serve.Add a dollop of whipped cream and chocolate shavings and voila!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @haveucoveredinthekitchen on Instagram and hashtag it #haveucoveredinthekitchen.