Source: Incredible Egg Board

Chocolate Pot de Crème
Elegant and rich, these single-serving chocolate custards are great to make ahead for a party. Serve them garnished with a dollop of whipped cream.
Serves: 6
Prep Time: 15 minutes
Cook Time: 30 to 35 minutes


2 cups half-and-half
1 cup semisweet chocolate chips
6 large egg yolks, room temperature
1/4 cup sugar
Pinch of salt
1 teaspoon pure vanilla extract

Preheat the oven to 350° F. Adjust the oven rack so it’s in the center of the oven. Arrange six lightly greased 6-ounce ramekins or custard cups in a deep baking pan large enough so that the cups don’t touch each other or the sides of the pan.

Heat the half-and-half in a medium saucepan until steaming but not bubbling. Stir in the chocolate chips with a wooden spoon until melted and smooth. Remove the pan from the heat and stir in the vanilla. Set aside to cool slightly.

In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar and salt on medium speed until blended but not foamy. Slowly add the chocolate mixture, beating until blended. You may want to mix the chocolate into the batter by hand.

Pour the chocolate custard into the prepared ramekins or cups, dividing it evenly among them.

Put the pan on the oven rack and then pour very hot water into it to 1/2 inch of the top of the cups. Bake for 30 to 35 minutes or until a knife inserted in the center of one of the custards comes out clean. The center should still be soft.

Lift the custards from the water bath and let them cool on a wire rack for 5 to 10 minutes. Serve warm or refrigerate for at least 3 hours or up to 12 hours and serve chilled.