Ahhh yes 😍 — this is elegant, indulgent, and secretly easy. Here’s a recipe that delivers silky chocolate custard with a caramel kick.
Chocolate Pots de Crème with Maple Caramel and Salt
Serves 4
Ingredients
For the chocolate custard:
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1 cup heavy cream
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½ cup whole milk
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4 oz dark chocolate (60–70%), chopped
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3 large egg yolks
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2 tbsp sugar
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½ tsp vanilla extract
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Pinch of salt
For the maple caramel:
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¼ cup maple syrup
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2 tbsp unsalted butter
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Pinch of salt
Optional garnish: sea salt flakes, cocoa nibs, or whipped cream
How to make it
1. Preheat oven
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325°F (160°C)
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Place 4 small ramekins in a baking dish
2. Make the chocolate custard
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Heat cream, milk, and salt in a saucepan until steaming, not boiling
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Pour over chopped chocolate in a bowl, stir until smooth
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In a separate bowl, whisk egg yolks, sugar, and vanilla
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Temper yolks: slowly pour warm chocolate mixture into yolks while whisking
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Pour custard into ramekins
3. Bake
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Fill the baking dish with hot water halfway up the ramekins (water bath)
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Bake 25–30 minutes, until custard is set but still slightly jiggly in the center
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Cool to room temp, then refrigerate at least 2 hours
4. Make the maple caramel
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In a small saucepan, combine maple syrup and butter
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Simmer 3–5 minutes until slightly thickened
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Stir in a pinch of salt
5. Serve
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Spoon caramel over chilled pots de crème
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Sprinkle with sea salt flakes for contrast
Tips for perfect results
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Don’t overbake — custard continues to set as it cools
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For extra richness, use half-and-half instead of milk
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Make a day ahead — flavors deepen and texture improves
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Optional: torch a tiny layer of sugar on top for a crème brûlée twist
If you want, I can make a simpler “weeknight version” of this recipe with 5 ingredients or fewer that still tastes luxurious.