Chocolate Pots de Crème with Sea Salt

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Rich, silky chocolate custards baked in small ramekins and finished with a sprinkle of flaky sea salt for balanced sweetness. This french-inspired desserts ready in about 50 minutes layers bittersweet chocolate (chopped), heavy cream, whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 French cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F and arrange four 6-ounce ramekins in a baking dish.
  2. Step 2: In a saucepan over medium heat, combine 1 1/2 cups heavy cream and 1/2 cup whole milk. Heat until just simmering and small bubbles form around the edges, about 5 minutes.
  3. Step 3: Remove from heat and add 6 oz chopped bittersweet chocolate. Let sit for 2 minutes, then whisk until smooth and glossy.
  4. Step 4: In a separate bowl, whisk 4 large egg yolks with 1/4 cup granulated sugar and 1 tsp vanilla extract until pale and slightly thickened.
  5. Step 5: Slowly pour the warm chocolate mixture into the egg yolks in a thin stream while whisking constantly to temper the eggs.
  6. Step 6: Divide the custard evenly among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
  7. Step 7: Bake for 30-35 minutes until the custards are set but still slightly jiggly in the center. Remove ramekins from water bath and cool to room temperature.
  8. Step 8: Refrigerate for at least 2 hours before serving. Just before serving, sprinkle each pot de crème with 1/8 tsp flaky sea salt for a perfect sweet-salty contrast.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Chocolate Pots de Crème with Sea Salt take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Chocolate Pots de Crème with Sea Salt?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Chocolate Pots de Crème with Sea Salt?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chocolate Pots de Crème with Sea Salt for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chocolate Pots de Crème with Sea Salt?

French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes