Active Time

　　25 minutes

　　Total Time

　　1 hour 20 minutes, plus chilling time

　　Pots de crème translates from the French to “jars of cream,” but the name undersells how tasty this chocolate pudding is. The understated moniker does convey how simple it is, though: not quite as easy as pouring cream into jars, but not far off. Basically, if you can operate the burner on your stove, you can make this chocolate dessert. If you’ve ever made homemade chocolate pudding before, you’ll recognize the format. You heat milk and heavy cream, combine it with chopped chocolate, and then mix it with egg yolks and sugar. The twist here is that there is no cornstarch to muddy the chocolate flavor, because the egg yolks and long, slow baking process thicken it enough.

　　This version comes via the now-closed Cafe Tamayo in Saugerties, New York, and it’s dinner party perfection. Preportioned and easy to make in advance, you can make this pots de crème recipe up to two days in advance—just store them in the fridge, covered in plastic wrap. If you want to gussy it up further, you can always garnish the individual portions with whipped cream, cacao nibs, dark chocolate curls, or even a little drizzle of nice olive oil, but you can keep to the spirit of the name and serve a little jar of cream, this glorious pudding, all on its own.

　　

Ingredients

Makes 6 servings

　　2 cups heavy cream

　　½ cup whole milk

　　5 oz. bittersweet or semisweet chocolate, chopped

　　6 large egg yolks

　　⅓ cup sugar

　　Special equipment: six 6-oz. ramekins

　　

Step 1

Preheat oven to 325°. Bring 2 cups heavy cream and ½ cup whole milk just to a simmer in a medium heavy saucepan over medium heat. Remove from heat and add 5 oz. bittersweet or semisweet chocolate, chopped; whisk until chocolate is melted and mixture is smooth.

　　

Step 2

Whisk 6 large egg yolks and ⅓ cup sugar in a large bowl to blend. Whisking constantly, gradually pour hot cream mixture into yolk mixture; whisk until custard is smooth. Strain custard through a fine-mesh sieve into a medium bowl. Let cool 10 minutes, skimming any foam from surface.

　　

Step 3

Divide custard among ramekins; cover each with foil. Set ramekins in a large baking dish and pour in hot water to come halfway up sides of ramekins. Transfer baking dish to oven and bake custards until set but still jiggly in the centers when gently shaken, 50–60 minutes. Carefully transfer ramekins to a wire rack, remove foil, and let cool. Chill custards until cold, at least 3 hours.

　　Do Ahead: Pots de crème can be made 2 days ahead. Cover and keep chilled.