✦ Featured
Le Chaudron recipe
Pots de crème chocolat
Chocolate pots de crème
⏱ 45 minServes 6Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
200 g (7 oz)70% dark chocolate
400 ml (1⅔ cups)whole milk
200 ml (¾ cup)heavy cream
5egg yolks
80 g (3 oz)superfine sugar
1 tspvanilla extract
1 pinchfleur de sel (flaky sea salt)
- 200 g (7 oz) 70% dark chocolate
- 400 ml (1⅔ cups) whole milk
- 200 ml (¾ cup) heavy cream
- 5 egg yolks
- 80 g (3 oz) superfine sugar
- 1 tsp vanilla extract
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Finely chop the dark chocolate into small, even pieces so it melts evenly in the hot cream.
- Heat the milk and cream in the saucepan until barely simmering; don't let it boil.
- Pour over the chopped chocolate, wait 1 minute, then whisk from the center outward into a smooth, glossy ganache.
- Whisk the egg yolks with the sugar in the bowl until pale and creamy, without adding too much air.
- Pour the warm ganache over the yolk-sugar mixture, whisking gently so it doesn't foam.
- Strain through a fine sieve, add the vanilla and fleur de sel, then divide among the ceramic pots.
- Set in a hot water bath and bake 35 minutes at 150°C (300°F) until just set, then chill 4 hours.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.