Espresso Pot de Crême

From Epicurious recipe of the same name


  • 6 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
  • 1 1/3 cups heavy cream
  • 2/3 cup whole milk
  • 1 tsp instant-espresso powder*
  • 6 large egg yolks
  • 2 tablespoons sugar


  1. Put oven rack in middle position and preheat oven to 300°F.
  2. Put chocolate in a heatproof bowl.
  3. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved.
  4. Pour over chocolate, whisking until chocolate is melted and mixture is smooth.
  5. Whisk together yolks, sugar, and a pinch of salt in another bowl
  6. Add warm chocolate mixture in a slow stream, whisking constantly.
  7. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
  8. Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel.
  9. Poke several holes in a large sheet of foil with a skewer.
  10. Divide custard among ramekins, then bake custards in a hot water bath , pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
  11. Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.)
  12. Chill, covered, until cold, at least 3 hours.

Note: don’t put too much espresso


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