INGREDIENTS

For the Salted Chocolate Pots de Crème (makes six 4-ounce ramekins)

  • 6.5 ounces 100% cacao unsweetened chocolate
  • 1 1/4 cups heavy cream
  • 3/4 cup whole milk
  • 5 large egg yolks
  • 2/3 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt

For the Raspberry, Pistachio and Honey Whipped Cream Topping (enough for six 4-ounce ramekins)

  • 1/2 cup heavy cream (cold)
  • 1/4 cup plus 2 tablespoons honey, divided into 1/4 cup and 2 tablespoon portions
  • 3/4 cup fresh raspberries
  • 1/4 cup raw pistachios, unshelled and finely chopped
  • 1/2 teaspoon kosher salt

RECIPE: Salted Chocolate, Raspberry and Pistachio Pots de Crème

RECIPE

For the Salted Chocolate Pots de Crème:

  1. Center a rack in the oven and preheat to 325 (F).
  2. Finely chop 6.5 ounces 100% cacao unsweetened chocolate and transfer to a medium, heatproof bowl. Set aside.
  3. In a medium, heavy-bottomed sauce pan, combine 1 1/4 cups heavy cream and 3/4 cup whole milk. Cook over medium heat until the mixture is just about to boil, and immediately pour over the finely chopped chocolate. Let sit for a minute or so to allow the chocolate to melt, then whisk together until smooth.
  4. In a small bowl, whisk together 5 large egg yolks, 2/3 cup granulated sugar, 1 1/2 teaspoons vanilla extract and 1/2 teaspoon kosher salt. Slowly stream this egg mixture into the chocolate mixture, whisking the chocolate mixture constantly to prevent the eggs from cooking and curdling.
  5. Divide the mixture evenly between six 4-ounce ramekins. Arrange the ramekins in a baking dish and carefully add enough boiling water to come about two-thirds of the way up the sides of the ramekins. Transfer the baking dish to the preheated oven and bake for 30 minutes.
  6. After 30 minutes, remove the baking dish from the oven and transfer to a wire cooling rack. Allow the pots de crème to sit in the hot water for 5 minutes. Use a knife to gently tap each ramekin — if they still appear very jiggly in the middle, let them sit for another 5 minutes in the water. The goal here is to have a custard that is set around the edges, but still slightly jiggly in the center. See baker’s notes for more tips and tricks.
  7. After your the custards have passed the jiggle test to your liking, remove each ramekin from the water and transfer to a wire rack to allow to cool completely to room temperature. Once the ramekins have cooled, cover each with plastic wrap and transfer to the refrigerator to chill for 3 to 4 hours, preferably overnight.

Instructions to create the raspberry, pistachio and honey whipped cream topping found here.

RECIPE: Salted Chocolate, Raspberry and Pistachio Pots de Crème

Recipe & photos: Hummingbird High

Eternally,
Rosie