Dark Chocolate Pots de Cr\u00e8me

[Photograph: Carrie Vasios]

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

Yield:serves 6
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


  1. 1

    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.

  2. 2

    In a medium saucepan, combine sugar, milk, heavy cream, and vanilla.

  3. 3

    Bring mixture to a boil, stirring occasionally. Add dark chocolate and whisk until mixture is thickened and smooth. Take mixture off heat.

  4. 4

    Place egg yolks in a large bowl. Slowly add chocolate mixture, whisking until completely smooth.

  5. 5

    Divide chocolate mixture evenly among ramekins. Cover baking dish with foil.

  6. 6

    Bake until custard is cooked but still jiggly in the center, about 1 hour 20 minutes.

  7. 7

    Remove ramekins from water bath and bring to room temperature. Chill in refrigerator until cold.


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