White Chocolate Pots de Crème
White chocolate pots de crème recipe makes the creamiest smoothest dessert.
Servings: 4
Calories: 467kcal
Ingredients
- 250 mL whipping cream (35 % fat)
- 83 mL whole milk (3.25 % fat)
- 50 grams granulated sugar
- 100 grams white chocolate
- 4 large egg yolk(s)
Instructions
- Preheat the oven to 325ºF (165 °C). In a small saucepan, heat together the whipping cream, the milk, the lime zest, and the sugar. When the mixture is very hot and steamy, pour it over the chopped white chocolate. Let the mixture stand for 1 minute, then carefully stir with a wooden spoon until you have a smooth, glossy, white chocolate sauce, then stir in the egg yolks.
- Divide the mixture between 4 ramekins placed in a 9x9 brownie pan. Pour boiling water between the ramekins and the pan until the water comes halfway up the sides. Carefully transfer the pan to the preheated oven. Bake the pots de crème until they are set but still jiggle in the middle, about 45 minutes.
- Carefully take the pan out of the oven, and take the ramekins out of the water bath. Set them on a cooling rack and let them cool completely before transferring them to the refrigerator to chill overnight.
- Serve the white chocolate pots de crème topped with sorbet, granita, or whipped cream.
Notes
- Flavour options:
- Spices, herbs, or tea—infuse the cream/milk mixture with tea or other herbs and spices (like we did for the Earl Grey hot chocolate or the Earl Grey chocolate truffles)
- Vanilla—enhance the white chocolate with a little vanilla extract or infuse the crème anglaise with a vanilla bean. Vanilla bean paste will also work in this recipe and the flecks of the vanilla seeds would be lovely (though many will settle on the bottom)
- Booze—flavour the custard with a little alcohol after you take it off the stove, like Kahlùa, Grand Marnier, or Amaretto—pick one that pairs well with the chocolate you chose
- Citrus—add the zest of citrus fruit to the milk and cream to infuse the crème anglaise with citrus flavour. I have tested this recipe with lemon zest and lime zest and the flavour was lovely! Orange would also be excellent
- Dairy-free—I have made dark chocolate pots de crème with coconut milk so you can use your favourite non-dairy milk and cream substitutes, replacing one for the other.
- Serve this white chocolate dessert topped with whipped cream, sorbet, or watermelon granita.
Nutrition
Calories: 467kcal | Carbohydrates: 31g | Protein: 7g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 273mg | Sodium: 56mg | Potassium: 183mg | Fiber: 0.1g | Sugar: 30g | Vitamin A: 1226IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 1mg
