Chocolate and Vanilla Petits Pots de Crème









(Image from the Culinary Curio on Flickr)

(for 6 ramekins or small jars, according to size)

2 eggs + 1 egg yolk
1/3 cup blond cane sugar
2 cups whole milk
1 vanilla bean, split open and seeds scraped out
50 g dark chocolate, 64 % cocoa
1 tsp unsweetened cocoa powder

In a pot, pour the milk and add the vanilla bean and seeds. Bring to a boil and then stop the heat, cover and let infuse for 30 minutes. Filter. In the meantime, melt the chocolate in a double-boiler and keep on the side.

Preheat your oven at 320 F.

In a bowl, beat the eggs and egg yolk with the sugar, then add the hot milk slowly while beating.

Divide the cream in two equal halves, and add the melted chocolate and cocoa to one half.

Pour the vanilla and chocolate creams in small ramekins or jars — make sure to remove the foam that might have formed on top — and place them in a dish filled with hot water, so that they are half immersed.

Place in the oven and cook for about 30 minutes (for the chocolate creams) and 35 to 40 minutes for the vanilla creams. Check regularly after 30 minutes. The middle of the creams should still be moving a little — the creams will settle once they cool down. Take the jars or ramekins out and let them cool down. Place a plastic wrap on top and place them in the fridge to rest for a few hours before eating.

(Recipe from

  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: