Chocolate Pots de Creme
6 servings
Adapted from The Beer Pantry by Adam Dulye with Michael Harlan TurkellRamekins and custard cups run the gamut in terms of sizes. Mine hold about 4 ounces (120ml) each, although you can make them smaller or larger. Be sure to check them before the recommended baking time since ovens also vary, especially if using smaller sized baking vessels.Some people like the pour the water into the baking dish when it’s already on the oven rack, in step 4, to avoid sloshing water into the custards when transferring the pan to the oven. I have a zen-like steady hand when it comes to custard so do it before putting them in the oven. But you can fill the pan with water and cover with foil when the custards are on the oven rack.The original recipe said to bake them uncovered, but the “pastry chef” part of me felt compelled to bake them covered. I circled back to Adam, who told me he tested them both ways and covering them didn’t seem to make a difference. So you could try baking them uncovered. If you do, let us know how they turn outYou can add a dollop of whipped cream and some chocolate curls to the top of the custards, when cool, but I like them with any adornment. I don’t want anything to get between me, and that pot of creamy, dark, bittersweet chocolate!
8 ounces (225g) bittersweet chocolate, coarsely chopped
1 3/4 cups (430ml) heavy cream
1/2 cup (125ml) whole or lowfat milk
1/8 teaspoon kosher or sea salt
6 large egg yolks
2 1/2 tablespoons sugar
1. Preheat the oven to 325ºF (160ºC).
2. Put the chocolate in a medium bowl. Heat the cream, milk, and salt in a small saucepan. When it begins to simmer, remove it from the heat and pour it over the chocolate. Stir with a whisk until smooth.
3. In a medium bowl, whisk together the egg yolks, then whisk in the sugar. Gradually add the melted chocolate mixture while whisking until well-blended. Strain the mixture into a large measuring cup or pitcher, or another bowl.
4. Place 6 ramekins or custard cups in a roasting pan or baking dish. Divide the custards amongst the ramekins. Add hot water to the baking dish until it reaches halfway up the outside of the ramekins.
5. Cover snugly with foil and carefully place the pan in the oven. Bake until the custards are set around the edges but still slightly soft and jiggly when you nudge them, about 30 to 35 minutes, but check them before as ovens can vary. Remove the pan of custards from the oven and lift off the foil.
6. As soon as the custards are cool enough to handle, remove them from the hot water bath and place them on a cooling rack.

Serving: The custards are best enjoyed warm or at room temperature. They can be served on their own, or with a dollop of whipped cream and some chocolate shavings.

Storage: The baked custards will keep in the refrigerator for 2-3 days. They can be rewarmed either in a microwave oven or by putting them in a tray of hot water and gently rewarming them in the oven, covered or uncovered.