Chocolate Pots de Creme - Rombauer Vineyards
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Chocolate Pots de Creme

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Prep Time:

5 Minutes

Cook Time:

220 Minutes

Total Time:

225 Minutes


  • 6 large egg yolks
  • 1/3 cup sugar
  • 2 cups whole milk or half-and-half
  • 5 ounces bittersweet chocolate (up to 64% cacao), finely chopped
  • 1 teaspoon vanilla

1Step 1

Instead of vanilla, you may infuse the cream with 1 ½ -inch piece vanilla bean, split lengthwise. Scrape the vanilla seeds into the milk, add the bean pod, and heat the milk to a simmer. Cover, remove from the heat, and allow to infuse for 15 minutes. Remove he vanilla bean pod, heat to a simmer again, and proceed as directed.

2Step 2

Preheat the oven to 325°F.

3Step 3

Whisk 6 large egg yolks and 1/3 cup sugar in a medium bowl just until blended.

4Step 4

Bring 2 cups whole milk or half-and-half just to a simmer in a small saucepan.

5Step 5

When milk starts to steam, remove from heat and whisk in 5 ounces bittersweet chocolate (up to 64% cacao), finely chopped.

6Step 6

Gradually whisk the warm chocolate mixture into the egg yolk mixture. Strain through a fine-mesh sieve into a bowl or large measuring cup with a pouring lip. Skim off any foam with a spoon. Stir in 1 teaspoon vanilla.

7Step 7

Pour mixture into six 4-ounce ramekins. Cover each ramekin tightly with a piece of foil to prevent a skin from forming. Set the custards in a deep pan large enough to accommodate them without touching each other or the sides of the pan. Set the pan on a pulled-out oven rack and add enough scalding-hot tap water to come one-half to two-thirds of the way up the sides of the reamkins. Bake until set but still quivery in the center when shaken, 40–50 minutes.

8Step 8

Remove the custards from the water bath and let cool on a wire rack for 30 minutes, then refrigerate, covered, for at least 2 hours before serving. You may store them in the refrigerator for up to 2 days.

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