I had my first chocolate pot de crème in a restaurant in San Francisco. It's creamy texture and smooth rich chocolate were intoxicating. I immediately set out on a search for the perfect recipe to create my own mouth-watering desserts. I stumbled upon Chef Tamayo's recipe--it was incredible. After using it for awhile and several errors along the way, I've developed several tips and tricks to help the overall finished results come to culinary chocolatey perfection.
Follow along and enjoy!
Step 1: Ingredients & Materials
- 1/2 Cup of Whole Milk
- 2 1/2 Cups of Heavy Whipping Cream
- 1/3 Cup of Sugar
- 6 Egg Yolks
- 5 Oz of Bittersweet or Semisweet Baking Chocolate
- 6 Ramekins
- Baking Dish
- Aluminum Foil
- Cheese Cloth
Step 2: Prepare Eggs
This is also an ideal time to start preheating your oven to 325F (162.77 C).
Step 3: Heating Your Dairy
Once simmering, remove from the heat.
I like to use a thick/heavy bottomed pan for this step so that my milk and cream don't burn, but you can use a regular pot or pan, just watch your milk mixture.
Step 4: Chocolate
You can use bittersweet or semisweet chocolate for this step. I like to use half and half of each.
Step 5: Cool & Combine
Slowly pour in some of your chocolate milk mixture into your eggs and sugar. Mix until combined before adding more. Continue to gradually mix in your hot chocolate milk until it is all combined.
Step 6: Strain & Skim
Let your mixture sit for 10 minutes, skimming off any foam or solids that develop at the surface. I like to use a regular tablespoon for this step.
Step 7: Ramekins
Place your filled ramekins in your baking dish. Six ramekins should fit into one 13" x 9" pyrex baking dish. Fill your baking dish with warm/hot water until your ramekins are submerged half way. I like to use a pyrex measuring glass to fill the dish with water so that I can control the speed and direction of the water as it's filling the baking dish, taking care to avoid your beautiful desserts.
Step 8: Bake
Remove the ramekins from the oven and the water bath. Allow to cool for 10 minutes before placing them in the fridge for 3 hours for the final cooling phase.
Step 9: Eat Up!
I like to pull my pot de crèmes out of the fridge and let them warm to room temperature for a couple minutes before serving. I have found that this lets the custard like quality of the pot de crème become smoother and more enjoyable.