Equipment
Ingredients
Infused Cream
- 300 ml heavy cream
- 120 ml whole milk
- 8 green cardamom pods, gently crushed
- 5 g vanilla bean paste
Chocolate Base
- 170 g dark chocolate, finely chopped
Egg Mixture
- 6 egg yolks
- 40 g granulated sugar
- 1 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 423 kcal
- Protein
- 6 g
- Carbohydrates
- 27 g
- Fat
- 33 g
- Fiber
- 2 g
- Sugar
- 22 g
- Sodium
- 115 mg
- Saturated Fat
- 19 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 253 mg
- Potassium
- 304 mg
- Calcium
- 134 mg
- Iron
- 2.9 mg
- Magnesium
- 48 mg
- Phosphorus
- 207 mg
- Zinc
- 1.2 mg
- Vitamin A
- 302 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 1.8 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.21 mg
- Niacin
- 0.3 mg
- Folate
- 28 mcg
- Water
- 39 g
- Alcohol
- 0 g
- Caffeine
- 13 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 150°C (300°F). Place six ramekins into a large roasting pan.
Finely chop the dark chocolate and place it into a large heatproof mixing bowl.
In a medium saucepan, combine the heavy cream, whole milk, gently crushed cardamom pods, and vanilla bean paste. Bring to a bare simmer over medium heat, then remove from the heat, cover, and let steep for 15 minutes.
Return the infused cream to a gentle simmer. Pour it through a fine-mesh sieve directly over the chopped chocolate in the mixing bowl. Discard the cardamom pods.
Let the hot cream sit on the chocolate undisturbed for 1 minute to melt it, then whisk gently until the mixture is completely smooth, glossy, and emulsified.
In a separate medium mixing bowl, whisk together the egg yolks, granulated sugar, and salt until pale and slightly thickened.
Slowly pour the warm chocolate mixture into the egg yolks in a thin stream, whisking continuously to temper the eggs and prevent them from scrambling.
Divide the custard base evenly among the six ramekins. Carefully pour hot tap water into the roasting pan until it reaches halfway up the sides of the ramekins, creating a water bath.
Bake in the preheated oven for 30 to 35 minutes. The edges should be set, but the center should still jiggle slightly when the pan is gently shaken.
Carefully remove the ramekins from the water bath and allow them to cool to room temperature on a wire rack. Cover each tightly with plastic wrap and chill in the refrigerator for at least 4 hours to set completely before serving.
Chef's Notes
- Using high-quality dark chocolate around 65 percent cacao ensures the rich flavor balances beautifully with the sweet cream and fragrant cardamom.
- Crushing the cardamom pods slightly before steeping exposes the seeds, maximizing the extraction of their floral, citrusy essential oils into the dairy.
- A water bath, or bain-marie, is absolutely crucial for an even, gentle bake. It regulates the temperature around the ramekins, preventing the delicate egg proteins from curdling.
- Whisking the chocolate and cream together too vigorously can incorporate air bubbles, which will rise to the surface and ruin the smooth top of your pot de creme. Whisk gently.
Storage
Refrigerator: 3 days — Cover tightly with plastic wrap directly touching the surface to prevent a skin from forming.
Troubleshooting
Custard has a grainy or curdled texture
Cause: The water bath boiled or the custards were overbaked, causing the egg proteins to seize.
Fix: Cannot be fixed, but masking with a generous dollop of whipped cream can help hide the texture.
Prevention: Ensure the water bath is hot but not boiling, and remove from the oven while the centers are still jiggly.
Water in the custard
Cause: Condensation dripped from the plastic wrap while chilling.
Fix: Gently dab the surface with the corner of a paper towel to absorb surface moisture.
Prevention: Allow the ramekins to cool completely to room temperature before covering them with plastic wrap.
Cultural Context
Pot de creme, translating literally to pot of cream, is a traditional French dessert dating back to the 17th century. It highlights the elegance of simple, high-quality ingredients transformed into a luxuriously dense custard, often served in special lidded porcelain cups.
