Food & Cooking Recipes Dessert & Treats Recipes Lighter Chocolate Pots de Creme 3.7 (15) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 6 These individual baked puddings are perfect for parties. Ingredients ¼ cup Dutch-process cocoa powder, sifted ½ cup plus 1 tablespoon skim milk ¼ cup evaporated milk 2 large eggs 1 large egg white ¾ cup granulated sugar Pinch of salt Confectioners' sugar, for sprinkling Directions Heat oven to 325 degrees. Line a shallow baking pan with a cloth towel, and set aside. Place cocoa powder in a medium mixing bowl. In another bowl, combine skim milk and evaporated milk. Slowly whisk about 3 tablespoons milk mixture into cocoa powder until it forms a thick paste. Whisk in remaining milk mixture until thoroughly combined, and set aside. In a large bowl, combine eggs, egg white, granulated sugar, and salt, and whisk together until thoroughly combined. Whisk in cocoa-milk mixture until completely combined. Divide the mixture among six 3-ounce pot de creme molds or six 3-ounce ramekins, and place in the prepared baking pan; fill the baking pan halfway with hot water. Transfer to the oven to bake until the puddings are set and leave no residue on your finger when lightly touched, about 25 minutes. Remove the baking pan from the oven, then remove the puddings from the water bath. Transfer the puddings to a wire rack, and let cool 20 to 30 minutes. When ready to serve, dust the puddings with confectioners' sugar. Serve warm. Cook's Notes Traditionally, a covered china cup called a "pot de creme" is used for this dessert. The cover is not used, however, while the creme is baking. You can also use small white ceramic souffle ramekins or Pyrex custard dishes. Rate it Print