Pot de Crème

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Chef Evan Francois from Harmons shares a decadent date night dessert.

Pot de Crème

Serves 6

Prep time 20 minutes (cool overnight)

Cook time 60 minutes


  • 2 1/4 cups whipping cream
  • 1/2 cup whole milk
  • 5 ounces semisweet chocolate
  • 6 large egg yolks
  • 1/4 cup sugar


  1. Preheat oven to 325°F.
  2. Bring cream and milk just to simmer in heavy medium saucepan over medium heat.
  3. Remove from heat. Add chocolate; whisk until melted.
  4. Whisk yolks and sugar in large bowl to blend.
  5. Gradually whisk in hot chocolate mixture.
  6. Strain mixture into another bowl.
  7. Cool 10 minutes, skimming any foam from surface.
  8. Divide custard mixture among six 3/4-cup custard cups or soufflé dishes.
  9. Place cups in large baking pan.
  10. Add enough hot water to pan to come halfway up sides of cups.
  11. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes.
  12. Remove from water. Chill custards until cold, about 3 hours. 

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