Chef Thomas Keller's Pots De Créme
8 ounces (225g) dark chocolate
1 cup (225g) whole milk
1 cup (225g) heavy cream
5 egg yolks
2 Tablespoons (30g) sugar
¼ teaspoon (1g) kosher salt
Products to Use
Unwrap the dark chocolate bars. Break the bars into the preset squares.
Using a knife and a cutting board, cut all the chocolate squares into halves. Set the chopped chocolate aside.
Put the whole milk and heavy cream into the Insignia Saucier. Bring the contents of the pot up to a simmer. Using a whisk, stir this milk mixture occasionally so that the bottom does not scorch.
In another bowl, whisk together the egg yolks, sugar and salt.
Once the milk mixture is at a simmer, carefully pour half of the hot milk into the whisked egg yolk mixture. Whisk this carefully for 30 seconds. Pour this mixture back into the saucier with the remaining milk.
Using a heat-resistant spatula to continuously scrape the bottom of the pot, cook this mixture over low heat until an instant-read thermometer reads 185°F.
Remove the saucier from the heat and stir in the chopped chocolate. Whisk this mixture until all of the chocolate is melted and dispersed.
Continue whisking vigorously until all of the chocolate is emulsified and the entire mix is consistent.
Strain the custard through a small fine meshed strainer into a pitcher with a pouring spout.
Pour the custard into 6 small ramekins, around 4 ounces / 115g per ramekin. Take care to pour the contents evenly and without bubbles.
Gently tap the bases of the ramekins on a towel-lined counter to settle and even the surface.
Chill the ramekins in the refrigerator until the custard is set, around 4 hours.
Enjoy pots de crème chilled with whipped topping and a cookie!