Chocolate Pots de Creme with Seat Salt

Chocolate Pots de Creme with Seat Salt
Makes 8
Prep 10 m
Chill 360 m
Cook 15 m
Stand 3 m



  1. 1 of 4 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.)
  2. 2 of 4 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.
  3. 3 of 4 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.
  4. 4 of 4 Before serving, sprinkle with a pinch of sea salt flakes.
Nutrition Information for Chocolate Pots de Creme with Seat Salt
Servings Per Recipe: 8
Per Serving: 86 mg sodium, 21 g carb., 23 g Fat, total, 159 mg chol., 12 g sat. fat, 277 kcal cal., 4 g pro., 2 g fiber