If you like darker chocolate, feel free to use something with a high percentage of cacao here. Milk chocolate works too, if that’s your thing.
Recipe information
Yield
Makes 24 Servings
Ingredients
Special Equipment
Preparation
Step 1
Place a rack in middle of oven and preheat to 300°. Place chocolate in a large bowl. Bring cream, milk, and salt to a simmer in a large saucepan over medium heat, stirring occasionally.
Step 2
Meanwhile, whisk egg yolks and sugar in another large bowl until yolks look a shade lighter in color, about 4 minutes.
Step 3
Gradually pour hot cream mixture into yolk mixture, whisking constantly until smooth. Strain through a fine-mesh sieve into bowl with chocolate; let sit 2 minutes. Whisk until chocolate is melted and custard is smooth. Transfer custard to a large pitcher.
Step 4
Set ramekins in a roasting pan or large baking dish and divide custard among ramekins. Place roasting pan in oven and carefully pour in hot water to come halfway up sides of ramekins.
Step 5
Bake custards until set around the edges but still wobbly in the centers, 25–30 minutes. Let cool 5 minutes in water bath, then transfer to a wire rack and let cool completely. Chill until cold, at least 4 hours.
Step 6
Serve pots de crème topped with whipped cream.
Step 7
Do Ahead: Pots de crème (without whipped cream) can be made 5 days ahead. Cover and keep chilled.
