White Chocolate Pots de Crème
Serves: 8 (3-ounce) servings
 
Ingredients
  • 1¾ cups heavy whipping cream
  • ½ cup whole milk
  • 6 ounces white baking chocolate, finely chopped
  • 6 egg yolks
  • ⅛ teaspoon fine sea salt
  • 1 cup prepared lemon curd
  • Garnish: raspberries and grated white chocolate
Instructions
  1. Preheat oven to 325°. Place 8 (3-ounce) ramekins in a baking dish with deep sides.
  2. In a small saucepan, heat cream and milk until steaming hot with bubbles appearing around edge of pan.
  3. Place chocolate in a medium heatproof bowl. Pour hot cream over chocolate and let sit until melted, approximately 1 minute. Stir together with a spoon until mixture is smooth.
  4. In a large heatproof bowl, whisk together egg yolks and salt until combined. Temper egg mixture by whisking in a small amount of chocolate mixture. Gradually add remaining chocolate mixture to egg mixture, whisking until incorporated. Strain mixture through a fine-mesh sieve into a large liquid-measuring cup (for ease of pouring).
  5. Divide chocolate mixture evenly among prepared ramekins. Carefully add enough water to baking dish to come halfway up sides of ramekins.
  6. Bake until custards set, but centers jiggle slightly, 30 to 35 minutes. Carefully transfer ramekins to a wire cooling rack and let cool completely. Cover, refrigerate until cold, and serve within 2 days.
  7. Just before serving, spread an even layer of lemon curd onto each pot de crème.
  8. Garnish with fresh raspberries and grated white chocolate, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/white-chocolate-pots-de-creme/