Chocolate Pot De Creme

~10-15 minutes active

          ~9 hours inactive



  • Saucepan

  • Dish Pan

  • Whisk

  • Aluminum Foil

  • Ramekins (or something similar you can place into the oven)


  • 2 bars of Rapturous 50% chocolate (Can be substituted for other percentages)

  • 2 cups of heavy cream

  • ½ cups of whole milk

  • 6 large egg yolks

  • ⅓ cups sugar

  • Optional 1 Vanilla Bean


  1. Preheat oven to 350℉  and pour cream and milk into a pot to simmer.

  2. While the pot is getting to a simmer whisk the egg yolks and sugar until it becomes a pale yellow.

  3. Once the pot is simmering take it off the heat and add the chocolate stirring until melted.

  4. Slowly add the chocolate mixture to the eggs while whisking so not to make scrambled eggs.

  5. Divide into ramekins and snugly place aluminum foil on top to avoid a crusty top.

  6. Place the ramekins in a dish pan and pour water into the pan until it is about halfway up the ramekin

  7. Into the oven for about 40 minutes, rotating half way through. They are done when they jiggle slightly in the center when tapped.

  8. Take out of the oven and into the fridge for roughly 8 hours.