Description
A luxurious and creamy chocolate custard dessert.
Ingredients
Scale
- ¼ cup heavy cream
- ¼ cup whole milk
- 1 large egg yolk
- 1 tablespoon granulated sugar
- 2 ounces semi-sweet chocolate
- ¼ teaspoon vanilla extract
Instructions
- Heat the Cream and Milk: Add the cream and milk to a 1 quart saucepan and heat over medium heat until very hot and steaming, but not boiling. While the milk heats, whisk the egg yolk and sugar together in a small bowl until smooth.
- Temper the Egg Yolk: Slowly whisk a small amount of the hot milk mixture into the egg yolk. Continue adding the milk mixture a little at a time, whisking constantly, until all of it has been added.
- Thicken the Custard: Return the mixture to the saucepan and cook over medium heat, whisking constantly. The custard should thicken in about 1 minute. It is ready when it coats the back of a spoon.
- Melt the Chocolate: Remove from the heat and add the chopped chocolate and vanilla. Whisk until the chocolate is fully melted and the mixture is smooth.
- Chill: Pour into a dessert bowl or ramekin. Refrigerate for at least 2 hours, until set.
- Serve: When ready to serve, let the pot de crème stand at room temperature for 15 minutes. Garnish with whipped cream and chocolate shavings.
Notes
- For best results, use high-quality chocolate.
- This dessert can be made a day in advance.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 300
- Sugar: 12g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg