Baked Dark Chocolate Pots de Crème
By Joe
Source: Serious Eats — Yvonne Ruperti, Chocolate Pot de Crèmes.
A chocolate pot de crèmes recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Adjust oven rack to middle position and heat to 325ºF (160ºF). Stand four 4-oz ramekins in a big roasting pan; keep to one side. Put chocolate in a big bowl; keep to one side. Bring milk, heavy cream, plus salt to a boil over a mid-sized flame in a little saucepan. Pour over chocolate and leave to sit till chocolate begins to melt, around 3 minutes. Beat till there are no lumps left. Beat yolks, sugar, and vanilla extract to mix in a little bowl. Add yolk mixture to chocolate mixture and beat till there are no lumps left. Share the mixture uniformly between ramekins. Tip just boiled water (round 180 to 200ºF; 88 to 93ºC) in baking dish till it comes 2/3 of the way upwards the ramekins; be careful not to splash water in ramekins as you tip. With care move roasting pan to middle rack ot oven plus bake till puddings are just set, around 45 minutes. Take out roasting pan off oven and, using oven mitts or a kitchen towel, with care remove ramekins from roasting pan; leave till it is cold on a rack for 15 minutes. Chill till chilled and set, around 4 hours. Top using whipped cream plus chocolate shavings, if wanted.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low salt: 0.29 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 117 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
13.2 g per serving
26.4 % of the 50 g daily maximum · 52.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 462 kcal |
| Protein | 8.6 g |
| Carbohydrate | 26.2 g |
| of which sugars | 19.1 g |
| of which free sugars | 13.2 g |
| Fat | 36.1 g |
| of which saturates | 21.1 g |
| Fibre | 3.5 g |
| Salt | 0.34 g |
Protein per 100 kcal
1.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
