Chocolate Pots de Creme with Seat Salt

Chocolate Pots de Creme with Sea Salt
Servings: 8 Prep 10 mins Chill 6 hrs Cook 15 mins Stand 3 mins


  • 5 egg yolks
  • 1/4 cup sugar
  • 3/4 cup heavy cream
  • 1 1/4 cups whole milk
  • 1/4 teaspoon salt
  • 8 ounces bittersweet chocolate, chopped into small pieces
  • 1/2 teaspoon vanilla
  • Sea salt flakes (such as Maldon) or coarse sea salt

Make It

1. In a small bowl, whisk together yolks and sugar. In a medium saucepan over medium-low heat, combine cream, milk and salt; pour in yolk-sugar mixture. Stir continuously until the temperature registers 175 degrees to 180 degrees on an instant-read thermometer or it coats the back of a wooden spoon, about 15 minutes. (Do not overcook, as the eggs could scramble.)

2. Immediately pour hot mixture over chocolate in a bowl. Cover with plastic wrap and let stand 3 minutes. Uncover, add vanilla and stir to completely combine.

3. Pour into 8 4-ounce ramekins and let cool. When room temperature, cover each with plastic wrap, and refrigerate for at least 6 hours or overnight.

4. Before serving, sprinkle with a pinch of sea salt flakes.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 277, Fat, total (g): 23, chol. (mg): 159, sat. fat (g): 12, carb. (g): 21, fiber (g): 2, pro. (g): 4, sodium (mg): 86, Percent Daily Values are based on a 2,000 calorie diet.