Silky baked dark chocolate custards, chilled until set in ramekins. Serves 6.
70% cocoa150g
300ml
150ml
4piece
30g
just boiled1,000ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 150g | 70% cocoa | — | |
| 2 | | 300ml | — | — | |
| 3 | | 150ml | — | — | |
| 4 | | 4piece | — | — | |
| 5 | | 30g | — | — | |
| 6 | | 1,000ml | just boiled | — |
Turn the oven to 150 °C (130 °C fan).
Lay the chocolate on the chopping board.
Dark chocolate · 150 g
Pour the cream into the small saucepan.
Double cream · 300 ml
Add the milk.
Whole milk · 150 mlHeat over a medium heat until steaming, with small bubbles at the edge; don't let it boil.
Pour it over the chocolate, leave for 1 minute, then stir with the spatula until smooth.
Put the egg yolks in the mixing bowl.
Egg yolks · 4 piece
Add the sugar and whisk for 1 minute, until pale.
Caster sugar · 30 g
Pour in the chocolate cream a little at a time, whisking all the time.
Pour it through the sieve into the jug.
Pour just-boiled water from the kettle into the tin to come halfway up the ramekins.
Water · 1,000 ml
Using oven gloves, put the roasting tin in the oven.
Bake for about 30 minutes, until set at the edges with a slight wobble in the middle.
Using oven gloves, take the roasting tin out.
Using oven gloves, lift the ramekins out of the water.
Leave to cool for 30 minutes.
Cover with cling film and chill for at least 3 hours, until set.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 150 °C (130 °C fan).⏱ 15 min |
| 2 | 150 g | | Lay the chocolate on the chopping board.⏱ 10sResultDark chocolate |
| 3 | Dark chocolatestep 2 |  | Chop it into small pieces.⏱ 1 minResultChopped chocolate |
| 4 | Chopped chocolatestep 3 | | Put it in the large mixing bowl.⏱ 10sResultChopped chocolate |
| 5 | 300 ml | | Pour the cream into the small saucepan.⏱ 10sResultDouble cream |
| 6 | 150 ml | | Add the milk.⏱ 10sResultCream and milk |
| 7 | — | | Heat over a medium heat until steaming, with small bubbles at the edge; don't let it boil.⏱ 4 minResultHot cream and milk |
| 8 | Hot cream and milkstep 7 | | Pour it over the chocolate, leave for 1 minute, then stir with the spatula until smooth.⏱ 2 minResultChocolate creamused in step 11 |
| 9 | 4 piece | | Put the egg yolks in the mixing bowl.⏱ 20sResultEgg yolks |
| 10 | 30 g | | Add the sugar and whisk for 1 minute, until pale.⏱ 1 minResultEgg yolks and caster sugar |
| 11 | Chocolate creamstep 8 | | Pour in the chocolate cream a little at a time, whisking all the time.⏱ 1 minResultChocolate custard |
| 12 | Chocolate custardstep 11 | | Pour it through the sieve into the jug.⏱ 40sResultStrained chocolate custard |
| 13 | Strained chocolate custardstep 12 | | Pour into 6 ramekins.⏱ 1 minResultFilled ramekins |
| 14 | Filled ramekinsstep 13 | | Stand the ramekins in the roasting tin.⏱ 20sResultFilled ramekins |
| 15 | 1,000 ml | | Pour just-boiled water from the kettle into the tin to come halfway up the ramekins.⏱ 40sResultPots and water bath |
| 16 | — | | Using oven gloves, put the roasting tin in the oven.⏱ 10sResultPots and water bath |
| 17 | — | | Bake for about 30 minutes, until set at the edges with a slight wobble in the middle.⏱ 30 minResultBaked pots de crème |
| 18 | — | | Using oven gloves, take the roasting tin out.⏱ 10sResultBaked pots de crème |
| 19 | Baked pots de crèmestep 18 | | Using oven gloves, lift the ramekins out of the water.⏱ 40sResultBaked pots de crème |
| 20 | — | | Leave to cool for 30 minutes.⏱ 30 minResultCooled pots de crème |
| 21 | — | | Cover with cling film and chill for at least 3 hours, until set.⏱ 3 hrResultChilled pots de crème |
| Total Time | 4 hr 14 min | ||
| Nutrient | Per serving |
|---|---|
| 450kcal | |
| 7g | |
| 33g | |
| 18g | |
| 20g | |
| 14g | |
| 2g | |
| 23mg |
Silky baked dark chocolate custards, chilled until set in ramekins. Serves 6.
What you’ll doYou will melt dark chocolate into hot cream and milk, whisk it into egg yolks and sugar, then bake the custard gently in ramekins in a water bath and chill it.