French Chocolate Pots de Crème with Sea Salt
Silky, rich chocolate custards baked gently and finished with a sprinkle of flaky sea salt to enhance their deep chocolate flavor. This french-inspired desserts ready in about 55 minutes layers bittersweet chocolate, 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 6, 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.
Ingredients
- 6 oz bittersweet chocolate
- 2 cups heavy cream
- 1/2 cup whole milk
- 6 large egg yolks
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp sea salt flakes
Instructions
- Step 1: Preheat oven to 325°F. Finely chop 6 oz bittersweet chocolate and place in a heatproof bowl.
- Step 2: In a saucepan, combine 2 cups heavy cream and 1/2 cup whole milk. Heat over medium until just below boiling (small bubbles form around edges), then pour over chopped chocolate. Let sit for 2 minutes.
- Step 3: Whisk the chocolate and cream mixture until smooth and shiny. In a separate bowl, whisk 6 large egg yolks, 1/3 cup granulated sugar, and 1 tsp vanilla extract until pale.
- Step 4: Gradually pour the warm chocolate mixture into the egg yolks, whisking constantly to temper the eggs.
- Step 5: Strain the custard through a fine sieve into a large measuring cup. Divide evenly into six 4-ounce ramekins.
- Step 6: Place ramekins in a baking dish and add hot water halfway up the sides. Bake for 35-40 minutes until custards are set but still slightly jiggly in the center.
- Step 7: Remove ramekins from water bath and cool to room temperature. Refrigerate for at least 3 hours.
- Step 8: Before serving, sprinkle each custard with a pinch (about 1/4 tsp total divided) of sea salt flakes to enhance the chocolate flavor.
Frequently asked questions
How long does French Chocolate Pots de Crème with Sea Salt take to make?
Total time is about 55 minutes (15 min prep + 40 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 French 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 French 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 French Chocolate Pots de Crème with Sea Salt for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 French 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
