Chocolate Pot de Crème for One
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A rich, silky chocolate custard made with one egg yolk and chilled until set.
Ingredients
- ¼ cup heavy cream
- ¼ cup whole milk
- 1 large egg yolk
- 1 tablespoon granulated sugar
- 2 ounces semisweet chocolate
- ¼ teaspoon vanilla extract
Equipment
- saucepan
- whisk
Directions
- Warm the cream and milk in a 1-quart saucepan over medium heat until steaming. Don’t let it boil. In a small bowl, whisk the egg yolk and sugar.
- Whisk a spoonful of the hot milk into the yolk, then keep adding it a little at a time, whisking the whole time. Pour it all back into the saucepan.
- Cook over medium heat, whisking constantly, until it’s thick enough to coat a spoon, usually about 1 minute.
- Take it off the heat. Chop the chocolate and stir it in with the vanilla until melted and smooth. Pour it into a ramekin or small dish and refrigerate for at least 2 hours, until set.
- Let it sit at room temperature for about 15 minutes before serving, if you like.
Nutrition
Serving: 213g | Calories: 634kcal | Carbohydrates: 54g | Protein: 9.6g | Fat: 47g | Saturated Fat: 27g | Trans Fat: 0.7g | Cholesterol: 322mg | Sodium: 60mg | Potassium: 369mg | Fiber: 3.3g | Sugar: 48g | Vitamin A: 1304IU | Vitamin C: 0.4mg | Calcium: 156mg | Iron: 2.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); egg yolk counted as raw egg yolk (one large yolk 17 g). Brands and portions vary, so use it only as an approximation.