Salted Caramel Chocolate Pots de Crème
Imagine the richest, silkiest chocolate pudding you've ever had, then multiply it by ten. These pots de crème are dense, dark, and impossibly smooth. The kind of dessert where one spoonful melts on your tongue and your eyes involuntarily close. They're pure, unapologetic chocolate luxury in a ramekin.
The secret is simplicity. Dark chocolate and egg yolks get gently folded into warm cream and a swirl of salted caramel, then baked low and slow until they're just barely set. Still trembling in the center like the best crème brûlée. No gelatin, no cornstarch, just eggs and cream doing what they do best.
Top each one with a dollop of unsweetened whipped cream and a sprinkle of flaky sea salt right before serving. The salt against the bittersweet chocolate and buttery caramel is the kind of flavor combination that makes conversation stop at the dinner table. Make them the day before. They're even better after a night in the fridge.
Ingredients
- ● 6 oz dark chocolate
- ● 1.5 cups heavy cream
- ● 1/2 cup whole milk
- ● 5 pieces large egg yolks
- ● 1/4 cup granulated sugar
- ● 2 tbsp unsalted butter
- ● 1 tsp vanilla extract
- ● 1/2 tsp flaky sea salt
- ● 2 tbsp water
- ● 1/2 cup whipped cream
Instructions
- 1Preheat your oven to 300°F. Place six 4-oz ramekins in a deep baking dish and boil a kettle of water.
- 2Make the salted caramel: combine the sugar and water in a small saucepan over medium-high heat. Swirl (don't stir) until the sugar dissolves and turns deep amber, about 4-5 minutes. Remove from heat and carefully whisk in the butter and 1/2 teaspoon flaky salt - it will bubble aggressively.
- 3Immediately pour the cream and milk into the caramel (carefully - it splatters). Return to low heat and stir until the caramel dissolves completely and the mixture is smooth and steaming.
- 4Place the chopped chocolate in a large bowl. Pour the hot cream mixture over the chocolate and let sit for 1 minute, then whisk from the center outward until completely smooth and glossy.
- 5Whisk the egg yolks and vanilla in a separate bowl. Slowly stream the warm chocolate mixture into the yolks, whisking constantly to temper without scrambling.
- 6Strain the custard through a fine-mesh sieve into a pouring jug, then divide evenly among the ramekins. Pour boiling water into the baking dish until it comes halfway up the sides of the ramekins.
- 7Bake for 30-35 minutes until the edges are set but the centers still jiggle like gelatin when gently shaken. Remove from the water bath and cool to room temperature, then refrigerate for at least 2 hours.
- 8Serve chilled with a dollop of whipped cream and a pinch of flaky sea salt on top.
Nutrition Facts
| Calories | 390 |
|---|---|
| Protein | 6g |
| Carbohydrates | 24g |
| Fat | 32g |
