Steam-Baked Chocolate Pots de Crème

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.