Bourbon Chocolate Pots de Crème
About the recipe
A pot de crème refers to a loose, baked custard; however, adding chocolate to the custard before baking yields a decadent, pudding-like dessert. Baking the pots de crème in a water bath allows them to cook more slowly, giving the final dessert a beautifully silky texture.
Hands On Time: 1 hour and 35 minutes
Total Time: 4 hours and 35 minutes
2 cups heavy cream
4 large egg yolks plus 1 large egg
1/4 cup sugar
1/2 teaspoon kosher salt
6 ounces semi-sweet chocolate chips
2 tablespoons bourbon
1 teaspoon vanilla
Heat the oven to 300 degrees. Line a large roasting pan with a clean kitchen towel. Bring a large saucepan of water to a boil.
In a medium saucepan, bring the cream to a simmer over medium heat.
In a large bowl, whisk together the yolks, egg, sugar and salt until smooth. When the cream is simmering, remove from the heat and slowly whisk into the egg mixture. Whisk in the chocolate, bourbon and vanilla.
Pour the chocolate mixture into 6-ounce ramekins and place inside the prepared pan. Cover the pan with aluminum foil, but keep one corner exposed. Place the roasting pan in the oven and fill the pan with boiling water until water reaches three-quarters of the way up the sides of the ramekins.
Seal the remaining corner of the roasting pan with foil and bake until the pots de crème are set but still jiggle slightly, 45 to 60 minutes. Let cool in the water bath for 15 minutes, transfer to the refrigerator and chill for at least 3 hours before serving.