Food & Cooking Recipes Dessert & Treats Recipes Chocolate Pots de Creme with Mahleb 3.0 (5) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 3 hrs Yield: 8 Mahleb, a spice that comes from a sour-cherry tree that flourishes in the Middle East and southern Europe, has an almondlike sweetness that is a great foil for dark chocolate. The mahleb can be omitted if you like. Ingredients ¼ cup plus 2 tablespoons sugar ½ teaspoon corn syrup 4 drops fresh lemon juice 1 ¼ cups heavy cream ½ cup whole milk 3 tablespoons whole mahleb kernels 4 large egg yolks 1 teaspoon pure vanilla extract Coarse salt 5 ounces bittersweet chocolate, finely chopped Unsweetened cocoa powder, for dusting (optional) Directions Cook 1/4 cup sugar, the corn syrup, lemon juice, and 1 teaspoon water in a medium pot over medium heat until sugar melts and is deep amber, about 12 minutes. Immediately whisk in cream and milk, and whisk until incorporated, about 3 minutes. Bring mixture to a simmer, and add mahleb. Cover, remove pot from heat, and let mahleb steep 30 minutes. Pour cream mixture through a fine sieve into a bowl, and discard mahleb. Return cream mixture to pot, and bring to a gentle simmer. Whisk together remaining 2 tablespoons sugar, the egg yolks, vanilla, and a pinch of salt in a heatproof bowl until pale. Gradually add cream mixture to eggs, whisking until incorporated. Return mixture to pot, and cook over medium heat, stirring, until thickened, about 3 minutes. Immediately pour cream mixture over chocolate in a heatproof bowl. Let sit until softened, 1 to 2 minutes, then whisk until smooth. Divide among eight 2-ounce serving cups, and chill until set, about 2 hours or up to 3 days. Before serving, lightly dust with cocoa powder. Print