Chocolate Pots de Creme with Seat Salt
- cal. (kcal) 277
- Makes: 8 servings
- Prep: 10 mins
- Chill: 6 hrs
- Cook: 15 mins
- Stand: 3 mins
bittersweet chocolate, chopped into small pieces
Sea salt flakes (such as Maldon) or coarse sea salt
- 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.)
- 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.
- 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.
- Before serving, sprinkle with a pinch of sea salt flakes.
Nutrition Information for Chocolate Pots de Creme with Seat SaltServings Per Recipe: 8
PER SERVING: 277 cal., 23 g total fat (12 g sat. fat), 159 mg chol., 86 mg sodium, 21 g carb. (2 g fiber), 4 g pro.