Steam-Baked Chocolate Pots de Crème

Said M'Dahoma
Said M'Dahoma
August 14, 2023
Pots de Crème are easy, delicious French desserts that are surprisingly both creamy and light, and do not require flour or any kind of starch. They are, in a way, similar to chocolate pudding but creamier. Chocolate pots de crème, or “jars of cream,” are luscious, smooth and, when done well, will literally melt in your mouth. To achieve that texture, they have to be baked perfectly. If you bake them for too long or at too high of temperature, the dessert will have a crumbly texture. Traditionally, you would bake these in a water bath, but the steam function of the ANOVA oven makes the process even easier, ensuring this dessert is baked evenly without a water bath. Notes: If you have an immersion blender, you can use that to combine the chocolate with the egg mixture for even smoother pots de crème. Any ramekin would work to bake these pots de crème, but depending on the size and shape of your ramekin, the baking time might differ. You will know your pots de crème are baked to perfection when the sides are firm but the center is still jiggly.
Serves
4
Prep Time
00:30
Cook Time
00:25
Steam-Baked Chocolate Pots de Crème
5 (4)
156
Ingredients
3
large egg yolks
70 g (1/3 cup)
granulated sugar
185 ml (3/4 cup)
whole milk
185 ml (3/4 cup)
whipping cream (30% fat)
110 g (4 ounces)
dark chocolate (60-70%), finely chopped
Steps

1. Whisk the Eggs

In a bowl, whisk together egg yolks and sugar until completely combined, and set aside.
Whisk the Eggs

2. Melt the Chocolate

In a saucepan, bring the milk and whipping cream just to a boil. Remove from heat and add the dark chocolate to the hot milk, and whisk constantly until the chocolate is fully melted and incorporated.
Melt the Chocolate

3. Combine the Chocolate and Eggs

Pour the milk chocolate mixture into the egg yolk mixture and whisk to combine.
Combine the Chocolate and Eggs

4. Preheat the Oven

Rack
Sous Vide Mode: Off
Steam: 70%
Temp: 250°F
Heat: Rear

5. Bake the Pots de Crème

Rack
Divide the mixture equally among 4 6-ounce ramekins. Put your ramekins on a tray in the middle rack and bake for 25 minutes. Your pots de crème are complete when the sides are firm and the center is jiggly.
Bake the Pots de Crème
Sous Vide Mode: Off
Steam: 70%
Temp: 250°F
Heat: Rear
00:25 Timer

6. Cool the Pots de Crème

Remove the pots de crème from the oven and let cool for 1 hour. At this point, you can eat them right away or refrigerate them, covered, for up to 2 days.
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