Chocolate Pots de Creme
We served these custards with hazelnut cookies, but store-bought biscotti or other crisp cookies would be equally appropriate.
Photography: John Kernick
Martha Stewart Living Special Issues
- 1 1/4 cups half-and-half
- 3 ounces bittersweet chocolate, finely chopped
- 1/4 cup sugar
- 3 large egg yolks
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon unsweetened cocoa powder
- Pinch of salt
- 1 tablespoon hazelnut-flavored liqueur, such as Frangelico (optional)
- Whipped cream, for serving (optional)
- Preheat oven to 300 degrees. Bring half-and-half just to a simmer in a small saucepan. Remove from heat; add chocolate and sugar. Let stand 5 minutes.
- In a large bowl, stir together yolks, vanilla, cocoa, salt, and liqueur if desired. With a fork, stir chocolate mixture until smooth, then gradually stir into yolk mixture. Pour through a fine sieve into a glass measuring cup.
- Place 4 custard cups or ramekins (3 to 4 ounces each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.
- Bake until custards are almost set in centers, about 30 minutes (custards will firm as they cool). Carefully remove cups from hot-water bath; let cool slightly.
- Cover with plastic wrap; refrigerate. Just before serving, dollop with whipped cream, if desired.
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