Chocolate Pots de Creme

2:11 PM, Sep 10, 2011   |    comments
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GOLDEN VALLEY, Minn. -- Tracy LeTourneau joins us in the kitchen today to share a tasty recipe from the Terra Waconia restaurant.


1 ¾ cups of heavy cream

3 / 4 cup of whole milk

1 / 3 cup granulated sugar

5 oz. high quality semisweet chocolate chunks

5 egg yolks

Put rack in oven to the center of the oven and set to 350°F

Melt chocolate in a heat proof bowl over a pan of gently simmering water.  Scald milk and cream in a small saucepan, watching carefully so it does not boil over. Pour melted chocolate into the saucepan of milk/cream and stir until combined.

Whisk eggs yolks and sugar in a mixing bowl until sugar is dissolved.  Slowly pour and whisk cream mixture into the yolks.  Strain through a fine mesh strainer to remove any egg/chocolate particles.

Pour into six 6 oz. ramekins.  Place into a baking pan and add enough water in the pan to come half way up the sides of the ramekins.  Cover tightly with aluminum foil and vent by poking a few holes into the foil.

Bake until the outside of the custard is firm and inside is slightly wobbly, which should take about 30-40 minutes.  They will set when chilled.  Carefully pull from pan and store uncovered in refrigerator for at least 3 hours to serve. 

Can be made day ahead. Remove from refrigerator and let sit at room temperature for a few minutes before serving.

Garnish with anything you like, fresh whipped cream, nuts, caramel, sea salt, etc. 


(Copyright 2011 by KARE. All Rights Reserved.)

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