- Dark milk chocolate pots de crème deliver deep, velvety richness, offset by a luscious layer of maple caramel for a sophisticated twist on a French classic.
- A sprinkle of flaky Maldon sea salt sharpens and balances the sweetness, making each spoonful complex and satisfying.
- These simple yet elegant custards are perfect for entertaining since they can be made ahead and chilled until serving.
When he worked at Le Bernardin, pastry chef Michael Laiskonis served this milk-chocolaty dessert in an eggshell with caramel foam; it was known as “the egg.” It’s just as good in ramekins, topped with a simple caramel sauce enhanced by maple syrup.
Use a blend of chocolate
Laiskonis calls for both milk and dark chocolate here, melting the two together to create a custom-blended dark milk chocolate that’s offers best of both worlds: It retains the creamy quality of milk chocolate while bolstering the cacao content so that the flavor does not get lost in the custard.
Why bake in a hot water bath
Baked custards often rely on a hot water bath, aka a bain-marie, to achieve their creamy, silky-smooth texture. For these pots de crème, the uncooked custard is divided among four ramekins that are set in a larger baking dish, then enough hot water is poured into the baking dish to reach halfway up the sides of the ramekins before the whole setup is covered in foil and placed in the oven. The hot water creates a gentle, indirect heat to uniformly cook the custards; the covered dish traps the steam inside to prevent the tops from drying out and cracking.
Notes from the Food & Wine Test Kitchen
- When choosing a dark chocolate, avoid anything with a cacao percentage over 70%, as it will overpower the milk chocolate.
- Keep a close watch on the caramel as it cooks, taking it off the heat immediately once it turns amber-colored to avoid burning. After you’ve swirled in the maple syrup, pour it over the custards immediately.
- The custards should be served cold, but not icy. If you’ve made them ahead, allow them to sit at room temperature for five to 10 minutes before serving to bring out the chocolate and caramel notes.
Suggested pairing
Instead of wine, Aldo Sohm suggests the hoppy Westmalle Dubbel Trappist beer from Belgium. A porter or stout with sweet, malty undertones would also be nice.
