-
1
Place rack in the center of the oven and preheat the oven to 375 degrees F.
-
2
Melt the chocolate in a medium heatproof bowl set over gently simmering water.
-
3
When the chocolate is almost melted, turn off the heat and let stand until completely melted.
-
4
Meanwhile, in a medium saute pan, scald the cream and milk.
-
5
Watch carefully as cream will boil over.
-
6
In a medium mixing bowl, whisk together the egg yolks, sugar, and salt until the sugar is completely dissolved.
-
7
Slowly whisk the hot cream mixture into the yolks.
-
8
If you add the hot cream mixture too quickly, the egg yolks could cook and leave undesirable cooked egg particles.
-
9
Remove the melted chocolate from the stove and pour the hot cream mixture through a fine mesh strainer into the melted chocolate.
-
10
Whisk until well combined and smooth.
-
11
Ladle the mixture into 6 (3/4-cup) ramekins.
-
12
Line the bottom of a baking pan with a clean kitchen towel or paper towels.
-
13
Place the filled ramekins in the baking dish on the towel.
-
14
Pour in enough hot water to reach halfway up the sides of the ramekins.
-
15
Cover the entire pan with aluminum foil and place in the oven.
-
16
Bake until mixture around the edges of the ramekin is firm when lightly shaken, about 35 minutes.
-
17
(Baking time will vary depending on depth and width of ramekins.)
-
18
The center of the Pot de Cremes may still jiggle slightly when shaken, but that is okay, it will firm up as it chills.
-
19
Carefully remove the ramekins from the baking pan, wipe dry and allow to cool.
-
20
Once cooled, refrigerate until firm, about 2 to 3 hours.
-
21
To serve, spoon some White Chocolate Whipped Cream into the ramekin and garnish with some grated chocolate.
-
22
Melt the white chocolate in a double boiler over barely simmering water, stirring occasionally.
-
23
Once melted, remove from the heat and cool to room temperature.
-
24
Whip the cream in a chilled bowl to soft peaks.
-
25
Fold in the cooled chocolate and beat to stiff peaks.
