John Martin Taylor

Chocolate Pots de Crème

Preparation info
  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in
Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry
Hoppin' John's Charleston, Beaufort & Savannah

By John Martin Taylor

Published 1997

  • About

If you don’t have a set of eight of the lidded porcelain pots au crème especially made for this dish, you can use about six custard cups fitted with lids made of aluminum foil.

Ingredients

  • ½ pound high-quality dark or semisweet chocolate broken into small pieces
  • 2 cups heavy cream

Method

Preheat the oven to 350°F and set a pot of water to boil. Melt the chocolate in the cream in a heavy-bottomed saucepan over very low heat, stirring occasionally so that it doesn’t scorch. Stir in the sugar. In a mixing bowl, whisk the eggs and yolks together until just blended, then po