Chocolate-Caramel Pots de Crème with Toasted Almond Topping

Allergens

Eggs, Dairy, Nuts

Ingredients

• 4 oz bittersweet chocolate, finely chopped
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 cup heavy cream
• 1 cup whole milk
• 4 large egg yolks
• 1 teaspoon pure vanilla extract
• 1/2 cup sliced almonds, toasted
• Whipped cream for serving (optional)

Instructions

1. Preheat oven to 350°F. In a double boiler, gently melt the chocolate and stir until smooth. Set aside.
2. In a saucepan over medium heat, combine sugar and water, stirring occasionally until dissolved. Increase heat to medium high, stop stirring, and let cook until it turns amber in color. Carefully add half of the heavy cream (slowly!), stirring gently until fully incorporated. Remove from heat and set aside.
3. In a separate saucepan, combine remaining heavy cream, whole milk, egg yolks, and vanilla extract, whisking until well mixed. Gradually add this mixture to the caramel, stirring continuously. Strain through a fine mesh strainer into the chocolate, stirring until fully incorporated.
4. Divide the mixture evenly among 4 ramekins or ovenproof cups. Place them in a large baking dish and fill with hot water to reach halfway up the sides of the ramekins. Bake for 35 minutes or until set but still slightly jiggly in the center. Remove from the oven and let cool.
5. Once cooled, refrigerate the pots de crème for at least 4 hours or overnight. When ready to serve, top each with a generous spoonful of toasted almonds and a dollop of whipped cream if desired.

Chef’s Insight

The key to a smooth pots de crème is slowly melting the chocolate and stirring constantly while combining the mixtures.

Notes

This recipe can be made in advance and refrigerated for a sophisticated dinner party dessert.