CHOCOLATE POTS DE CRÈME
Serves 6
1 cup heavy cream 1 cup whole milk
5 ounces best-quality semisweet chocolate , finely chopped
5 large egg yolks
1 ⁄ 3 cup sugar 1 teaspoon pure vanilla extract Pinch of fine sea salt Whipped cream , for garnish
Position an oven rack in the lower third of the oven . Preheat the oven to 325 degrees . Place six 6-ounce ramekins in a roasting pan .
In a saucepan , combine the cream , milk and chocolate over medium heat . Bring almost to a simmer ; remove from the heat . Set aside , stirring occasionally , until the chocolate is completely melted .
In a large measuring cup , whisk together the egg yolks and the sugar . While whisking , add a little of the hot milk mixture to the egg mixture to combine . ( This technique is called tempering ; it makes the temperatures of two mixtures — one containing raw egg — more similar , so the egg won ’ t curdle in the presence of heat .) Add the remaining milk mixture and whisk to combine . Whisk in the vanilla and salt .
Pour approximately ½ cup of the egg mixture into each ramekin . Cover each ramekin tightly with aluminum foil to prevent a skin from forming . Fill the roasting pan with enough boiling water to come halfway up the sides of the ramekins . Bake until the custards are just set in the center , 35 to 40 minutes .
Remove the pots from the water , and place on a wire rack to cool , about 30 minutes . ( To avoid moving the roasting pan of hot water , remove the pots with tongs and leave the pan in the oven . Turn the oven off and let the water cool until it can be moved safely .)
When the pots de crème have cooled completely , refrigerate to chill thoroughly , preferably overnight . Just before serving , top with a dollop of whipped cream .
Recipe from Bon Appétit Y ’ all : Recipes and Stories from Three Generations of Southern Cooking
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