Chocolate Pot de Crème with Sea Salt

A rich and decadent chocolate custard infused with a hint of sea salt, baked in individual ramekins for a luxurious dessert.

Prep Time

15 minutes

Total Time

45 minutes

Calories

534 kcal

Difficulty

Easy

Equipment

5 items

Cost

£1.80/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

2cupsHeavy Cream(Minimum 36% fat content)

£2.50

0.5cupWhole Milk

£0.30

6ouncesBittersweet Chocolate(Chopped; 70% cacao recommended)

£2.75

4Egg Yolks(Large)

£1.20

0.3cupGranulated Sugar

£0.15

1teaspoonVanilla Extract

£0.25

0.3teaspoonSea Salt(Flaky sea salt, plus extra for sprinkling)

£0.05

Enough to create a water bathHot Water(For the water bath)

Total Cost

£7.20

£1.80 per serving

Instructions

1.
Preheat oven to 300°F (150°C).
2.
In a medium saucepan, combine heavy cream and milk. Heat over medium heat until simmering. Do not boil.
3.
Remove from heat and add the chopped chocolate. Let it sit for 1 minute to soften, then whisk until smooth.
4.
In a separate bowl, whisk together egg yolks and sugar until pale and slightly thickened.
5.
Slowly pour the hot chocolate mixture into the egg yolk mixture, whisking constantly to temper the eggs. Add vanilla extract and sea salt.
6.
Strain the mixture through a fine-mesh sieve to remove any lumps.
7.
Pour the custard into individual ramekins, filling them almost to the top.
8.
Place the ramekins in a baking dish. Carefully pour hot water into the baking dish to come halfway up the sides of the ramekins.
9.
Bake for 25-30 minutes, or until the custards are just set around the edges but still slightly wobbly in the center. They will continue to set as they cool.
10.
Remove the ramekins from the water bath and let them cool completely at room temperature. Then, refrigerate for at least 2 hours before serving.
11.
Before serving, sprinkle a pinch of flaky sea salt on top of each pot de crème.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (145g)

534 kcal / 2234 kJ

Carbs

31.3g

12% of RDA

Fat

43.8g

63% of RDA

Protein

6.3g

13% of RDA

Detailed Breakdown

Fibre

1.8 g

6% of RDA

Sugar

27.7 g

31% of RDA

Sodium

106 mg

5% of RDA

Saturated Fat

26.9 g

135% of RDA

Chef's Tips

Do not overbake the custards, as they will become curdled. They should still have a slight wobble in the center.

For a smoother texture, strain the custard mixture before pouring it into the ramekins.

The quality of the chocolate will greatly affect the taste of the pot de crème. Use a high-quality bittersweet chocolate for the best results.

If you don't have ramekins, you can use oven-safe teacups or small bowls.

For a richer flavor, add a tablespoon of coffee liqueur to the custard mixture.

Cooking Equipment

Oven

Stove

Ramekins (4)

Mixing Bowls

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...