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Pots de crème

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.
Prep Time 30 minutes
Cook Time 40 minutes
Course Dessert
Cuisine French
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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!
Keyword French Flavour, Quick & Easy