Simple Pot de Crême

From a blog of the same name. Makes two ramekins.


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


  1. 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.
  2. In the meantime, melt the chocolate in a double-boiler and keep on the side.
  3. Preheat your oven at 320 F.
  4. Pour the hot milk into the chocolate and mix well. Add cocoa.
  5. In a bowl, beat the eggs and egg yolk with the sugar.
  6. Slowly add the chocolate mixture into the egg while beating.
  7. Pour the chocolate creams in ramekins — 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.
  8. Place in the oven and cook for about 30 minutes. Check regularly after 30 minutes. The middle of the creams should still be moving a little — the creams will settle once they cool down.
  9. Take the 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. Then, simply enjoy whenever you feel like it — that is often!

Ideas to add

  1. Sprinkle seasalt on top after taking them out, while they are hot
  2. Add 1/4 tsp instant coffee/espresso to the milk as it starts to boil. (This definitely requires filtering).

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