Rich dark chocolate custard baked in ramekins.
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Adapted from Balthazar by Keith McNally, Riad Nasr, and Lee Hanson.
Dark Chocolate Pots de Crème
About This Recipe
|Active time:||15 minutes|
|Total time:||2 hours|
- 3/4 cup sugar
- 1 cup milk
- 1 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 8 ounces best quality dark chocolate (such as Lindt 70% dark), roughly chopped
- 6 egg yolks, lightly beaten
Preheat oven to 270°F. Place 6 ramekins in a large baking dish. Pour cold water into baking dish until it reaches halfway up ramekins.
In a medium saucepan, combine sugar, milk, heavy cream, and vanilla.
Bring mixture to a boil, stirring occasionally. Add dark chocolate and whisk until mixture is thickened and smooth. Take mixture off heat.
Place egg yolks in a large bowl. Slowly add chocolate mixture, whisking until completely smooth.
Divide chocolate mixture evenly among ramekins. Cover baking dish with foil.
Bake until custard is cooked but still jiggly in the center, about 1 hour 20 minutes.
Remove ramekins from water bath and bring to room temperature. Chill in refrigerator until cold.