Chocolate And Vanilla Petits Pots De Creme (Vanilla And Chocolate Custards) – a delicious recipe with Milk, Vanilla Bean, Eggs, Sugar, Bittersweet Chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large pot, pour the milk and the vanilla bean. Bring to a boil, turn off the heat, cover and leave it infused for half an hour (you skip this step if you use vanilla extract).
2
Preheat the oven to 320F (160C).
3
In a large bowl, mix the eggs (including the additional egg yolk) and the sugar. Add the warm milk.
4
Add a little bit of water to the chocolate, put it in the microwave for 20 seconds to melt it. Mix it to reach a smooth texture.
5
Divide the cream in two equal parts; pour the chocolate into one of the parts.
6
Pour the chocolate cream in 3 small ramequins (jars). Pour the vanilla cream in 3 small ramequins (jars). Place the ramequins in a baking dish. Pour hot water so that the ramequins are half-immersed.
7
Cook in the oven for about 20-30 minutes. The center of the creams should be still moving a little bit. Take them out of the water and let them cool down.
8
Cover them up and put them in the fridge before serving.
419
kcal
Calories
16
g
Fat
42
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups Whole Milk, 1 whole Vanilla Bean (or 2 Tablespoons Vanilla Extract), 2 whole Eggs, 1 whole Yolk, and more.
Yes, Chocolate And Vanilla Petits Pots De Creme (Vanilla And Chocolate Custards) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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