Pots de Crème

Method

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1. Heat the oven to 150°C / 300°F and boil a kettle.

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2. Put the chopped chocolate in a large bowl.

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3. Heat the cream and milk together to just below a simmer, then pour over the chocolate. Leave 2 minutes, then stir from the centre outwards until completely smooth and glossy.

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4. Whisk the yolks, sugar, vanilla and salt in a separate bowl until pale.

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5. Pour the warm chocolate cream into the yolks in a thin stream, whisking constantly so they temper rather than scramble.

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6. Strain the mixture through a fine sieve — this catches any thread of cooked egg and is what makes the texture silky.

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7. Skim off any foam, then divide between six ramekins.

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8. Set them in a deep roasting tray, pour boiling water halfway up their sides, and cover the tray loosely with foil.

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9. Bake 30 to 35 minutes until set at the edges with a slight wobble at the centre. Cool, then chill at least 4 hours before serving.

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Chef’s Tips

• Strain the custard. It takes ten seconds and is the difference between silky and slightly grainy.
• They should wobble when they come out. A firm pot in the oven is an overcooked pot on the plate.
• Use chocolate you would eat on its own — there are only three other ingredients.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A small glass of Armagnac
• Espresso
• A shortbread finger

Storage & Reheating

Refrigerate up to 3 days, covered. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.