Chocolate Pot de Crème

Recipes from 10/8/16 by Chef Michelle Bernstein


Makes 6
2 eggs and 1 egg yolk
1/3 cup turbinado sugar (sugar in the raw)
2 cups whole milk
¼ vanilla bean, split and scraped
100 grams (3½ ounces) dark chocolate (I like 68%), chopped fine
2 teaspoons unsweetened cocoa powder
Heat oven to 320˚F

Heat the milk and vanilla to just a boil, remove and allow the vanilla to steep for 10-15 minutes.
Beat the eggs, yolk and sugar together in a large bowl.  Add the warm milk (discard the vanilla bean) while whisking.  Add the chocolate and cocoa.  Stir until well mixed.  Strain and pour into ramekins.  Bake in a bain marie, loosely covered with a sheet pan just until set and the middle has a slight jiggle, about 30 minutes.

Serve with whipped cream mixed with a little sour cream and candied corn flakes.

Candied Corn Flakes
Sprinkle 2 tablespoons of sugar into a pan.  Heat the pan over medium heat until a light amber color and toss in about 2 cups of corn flakes.  Shut off the heat, stir to combine and turn out onto a Silpat or greased sheet tray to cool.  Allow to cool and roughly chop.