Chocolate Pots de Creme with Maple Caramel and Salt

1. 1

   Preheat the oven to 325.

2. 2

   Set four 1/2-cup ramekins in a baking dish.

3. 3

   In a bowl, whisk the egg yolks with 2 tablespoons of the sugar until pale.

4. 4

   In a small saucepan, bring the cream and milk to a boil.

5. 5

   Off the heat, whisk in the chocolates, then the yolk mixture.

6. 6

   Pour the custard into the ramekins.

7. 7

   Add enough hot water to the baking dish to reach halfway up the sides of the ramekins.

8. 8

   Cover with foil and bake for 22 minutes, until the pots de creme are almost set but still slightly jiggly in the center.

9. 9

   Transfer the ramekins to a rack and let cool to room temperature.

10. 10

    Cover and refrigerate for at least 1 hour.

11. 11

    In a small saucepan, cook the remaining 2 tablespoons of sugar and the water over moderate heat until an amber caramel forms, 6 minutes.

12. 12

    Stir in the maple syrup.

13. 13

    Pour the warm caramel over the chilled pots de creme.

14. 14

    Sprinkle each with a few flakes of Maldon salt and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.