Prep time: 20 minutes
Cook time: 1 hour
Chill time: 4 hours
Jill’s note: These pots de creme are what I’ll be making this Valentine’s Day. They’re inspired by my favorite chocolate (at the moment), Dark & Sea Salt Caramel Ghirardelli Chocolate Squares. It took me many tries to perfect the baking method for this recipe. Pots de creme are typically baked covered so a skin doesn’t form over the custard. I found this method to be more trouble than it was worth. Instead, I lowered my original baking temperature by 25 degrees and extended the baking time by about 10 minutes. The result is delicious pots of custard with just a hint of skin on top. I think I made the pots five times in as many weeks to get the recipe right. Still, I never tired of eating them!
For more romantic, sweet, and savory recipe suggestions, check out our Valentine’s Day board on Pinterest.
1 cup heavy cream
¾ cup whole milk
4 tbsp butter
¾ cup brown sugar
1 tsp vanilla
¼ tsp sea salt, plus more for garnish
4 oz bittersweet chocolate (60% cacao), coarsely chopped
6 egg yolks
Preheat oven to 300 degrees. Place six 6-ounce ramekins in a large baking pan.
Heat the heavy cream and milk in a saucepan over medium heat until the mixture just starts to bubble. Remove from the heat, and cover to keep warm.
In another saucepan, melt the butter over medium heat. Mix in the brown sugar, vanilla, and salt. Stir frequently for about 5 minutes, until the mixture is smooth and thick. Remove from the heat, and carefully whisk in the warm cream mixture. Then, whisk in the chocolate until smooth.
In a large bowl, whisk the egg yolks together until they lighten in color. Then, slowly whisk in the chocolate-caramel mixture until smooth. Pour the mixture through a fine strainer into a large measuring cup with a spout.
Divide the mixture among the six ramekins. Pour enough hot water into the baking pan to come about halfway up the sides of the ramekins. Bake for 40 to 45 minutes, until the pots de creme are set around the edges, but still jiggle in the center.
Remove the ramekins from the water, and let cool to room temperature. Cover with plastic wrap, and refrigerate until cold, at least 2 hours. Top each pot de creme with a sprinkling of sea salt, and serve.