• 2 Ratings



  • 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° to 180° 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 Facts

277 calories; 23 g total fat; 12 g saturated fat; 159 mg cholesterol; 86 mg sodium. 21 g carbohydrates; 2 g fiber; 4 g protein;


2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0