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arl Grey Infused Chocolate Pots de Crème Recipe

arl Grey Infused Chocolate Pots de Crème Recipe
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★★★★★

4.9 from 15 reviews

A velvety French classic, Pots de Crème, reimagined with the delicate floral notes of Earl Grey tea and rich cocoa flavors. Topped with a sprinkle of sea salt, these luxurious chocolate custards offer a perfectly balanced, aromatic experience.

Ingredients

Scale

For the Pots de Crème:

  • 200 ml heavy cream
  • 100 ml whole milk
  • 2 Earl Grey tea bags (or 2 tsp loose leaf)
  • 150g high-quality dark chocolate (70%), chopped
  • 3 large egg yolks
  • 2 tbsp sugar
  • Pinch of fine sea salt

To Finish:

  • Flaky sea salt (e.g., Maldon)
  • Optional: whipped cream or crème fraîche

Instructions

  1. In a small saucepan, heat cream and milk until steaming (not boiling). Remove from heat and add Earl Grey tea. Cover and steep for 10 minutes. Remove tea, rewarm the infused cream if needed. Add chopped chocolate and whisk until fully melted and smooth.
  2. In a separate bowl, whisk egg yolks with sugar and a pinch of salt. Slowly pour the warm chocolate mixture into the yolks while whisking continuously to temper.
  3. Strain the custard through a fine sieve into a pouring jug, then divide between 4 small ramekins or espresso cups.
  4. Place ramekins in a baking dish. Pour hot water into the dish halfway up the sides (bain-marie).
  5. Bake at 150°C (300°F) for 30–35 minutes, until just set with a slight wobble in the center.
  6. Cool to room temp, then chill for at least 2 hours.
  7. Before serving, sprinkle with flaky sea salt and top with optional cream.

Nutrition

Keywords: Pots de Crème, Chocolate, Earl Grey, Dessert, French Cuisine, Custard

Find it online: https://maicook.com/arl-grey-infused-chocolate-pots-de-creme-recipe/