Baked Dark Chocolate Pots de Creme

What you need

• 240 ml (1 cup) heavy cream
• 180 ml (3/4 cup) whole milk
• 180 g (6 oz) dark chocolate, about 60-70% cocoa, finely chopped
• 4 large egg yolks
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

Method

Restated from the original video

1. 1

   Heat the oven to 160 °C (320 °F). Set six 150 ml (5 fl oz) ramekins in a deep baking dish and boil a kettle of water.

2. 2

   Put the chopped chocolate in a heatproof bowl.

3. 3

   Warm the cream and milk in a saucepan over medium heat until steaming with small bubbles at the edge, 4-5 min.

4. 4

   Pour the hot cream over the chocolate, leave it for 1 min, then stir until completely smooth.

5. 5

   In a second bowl, stir the yolks with the sugar, salt and vanilla until blended. Do not whip in air.

6. 6

   Add the chocolate cream to the yolks in a thin stream, stirring all the time so the yolks do not scramble.

7. 7

   Pour the custard through a fine sieve into a jug, then divide it among the ramekins.

8. 8

   Add hot water to the dish so it comes midway up the ramekins, then cover loosely with foil.

9. 9

   Bake until the edges are set and the centers still wobble when shaken gently, 30 min.

10. 10

    Lift the ramekins out of the water and cool for 30 min at room temperature.

11. 11

    Chill for at least 4 hours or overnight, and serve cold.

Imported from homecookingadventure.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.