Chocolate Pots de Crème with Sea Salt

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Rich, silky chocolate custards baked in small ramekins and finished with a sprinkle of flaky sea salt for balanced sweetness. This French-inspired recipe, 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
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Ingredients

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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.

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