The Dessert Truck'S Gianduja Pot De Creme Recipe

1. 1

   Preheat the oven the 220u00b0F. Place four 6-ounce ramekins on a cookie sheet and set aside.

2. 2

   Place the milk chocolate, bittersweet chocolate and praline paste in a mixing bowl and set aside.

3. 3

   In a small mixing bowl, break up the yolks with a fork.

4. 4

   Combine the half & half, salt and sugar in a saucepot. Bring it to a simmer over medium-high heat.

5. 5

   Pour the half & half mixture over the chocolates and praline paste. Using a whisk, gently mix the ingredients while occasionally scraping the sides of the bowl with a rubber spatula. Continue until the ingredients are fully incorporated and uniform. You may want to use an immersion blender for a more refined mix, but take care not to create too many bubbles.

6. 6

   Add the egg yolks to the chocolate mixture and gently whisk until fully incorporated. Transfer the mixture to a measuring cup and pour the liquid into the ramekins, filling them to the top.

7. 7

   Slide the cookie sheet with the ramekins into the oven. Bake until they jiggle like Jell-O, approximately 50 minutes. Turn halfway through baking.

8. 8

   Let them cool for about 15 minutes before placing in the refrigerator where they can be stored for up to two days. They can be enjoyed chilled or at room temperature.

* Per serving · 4 servings · Values may vary.