Chocolate and Vanilla Pot de Creme

Rating:

Total Time:

Difficulty:

Easy

Its the week before Valentines which means that eating sweets all week long is perfectly acceptable! Right? I don’t know about you but I am sticking to that rule for the entire week. Dark Chocolate, Hershey Kisses, Cookies, Cupcakes, Pot de Creme and probably anything else that involves chocolate.

This year for Valentines Day I think we are going to avoid all the crowds and make dinner at home. I am planning on making a Spinach Salad with Pomegranate Seeds and a Honey Mustard Dressing, Steak with a Port and Mushroom reduction, Marscapone and Chive Mashed Potatoes and of course for dessert Pot de Creme .

Pot de Creme is one of my favorite desserts of all times. It is silky and delicious and its kinda like creme brulee minus the crunchy sugar top. I always make a double batch and then split it up to make chocolate and vanilla pot de creme. Its a guaranteed success for any guests or your special someone! You can add different flavorings too if you want mint or coconut or you can sprinkle some fresh fruit or nuts on top for a little extra indulgence!

What do you guys have planned for Valentines Day? Romantic dinners out, cooking at home, breakfast in bed…!?!

Chocolate and Vanilla Pot de Creme

Gaby

Ingredients
  

  • 2 eggs
  • 1 egg yolk
  • 1/3 cup sugar
  • 2 cups 2% milk
  • 1 vanilla bean seeds scraped out
  • 60 g dark chocolate
  • 1 tsp unsweetened cocoa powder

Instructions
 

  • Preheat your oven at 325 degrees.
  • Add the milk to a pot over high heat. Add the vanilla bean and seeds and bring to a boil. Once boiling, cover the pot, turn off heat and let sit for 45 minutes.
  • In a mixer combine the eggs, yolk, and sugar. Mix until well incorporated. Slowly add 3 tbsp of the hot milk mixture while beating. Continue to add the rest of the hot while beating slowly.
  • Split the mixture into 2 bowl, both equal in amount. Over a double boiler, melt the chocolate. Add the melted chocolate and cocoa to one of the bowls and mix well to combine.
  • Pour the mixture into small ramekins and place them in a baking dish that is half filled with hot water. Be sure the water is about at the half way mark for the ramekin.
  • Bake in the oven for 35 minutes until the middle of the creams are still jiggly but are holding together. Once done, remove, cover and refridgerate for at least 2 hours until they are perfectly set.

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0 comments

  1. Jessica @ How Sweet

    I’ve never eaten this or made it, but it looks like I need to now. How incredible does that look?!?

  2. Monika

    Thanks for these wonderful ideas. I can already see me licking the spoon clean!! Lovely images….makes me want to plant some Gerber daisies.

  3. maris

    Dinner at home is the way to go. Restaurants get so cheesy for Valentine’s Day. I think if you’re celebrating, it’s ay more special at home!

  4. The Italian Dish

    Beautiful photos, Gaby! You’re smart – dinner at home on Valentine’s is better than going out to eat. We are going to be in Chicago, visiting guys at school.

  5. The Food Hunter

    Romantic dinner at home for us. I’m not big on the crowds on Valetine’s Day.

  6. Anya

    Sweets all week!! This will give me plenty of ideas for valentines treats! This look delicious, and great pictures, I cant wait to see what’s next!!

  7. Jamie

    Oooh what a wonderful meal you have planned. And love the vanilla and chocolate pots de creme. Love them and this way its twice the flavor! Mmm I want to try your recipe.

  8. Nastassia

    Pot de creme is hands down one of my favorite desserts! I recently made a caramel pot de creme to surprise the bf and I can happily say he fell in love with me all over again =) ! What a perfect Valentines Day dessert!

  9. Esi

    My mommy is taking me out to dinner on Saturday, so it looks like I am free on Sunday to enjoy your pots de creme πŸ˜‰

  10. Tweets that mention Chocolate and Vanilla Pot de Creme — Topsy.com

    […] This post was mentioned on Twitter by Gaby Dalkin, Gaby Dalkin, Gaby Dalkin, adriennemartin, Sammy Holland and others. Sammy Holland said: RT @WhatsGabyCookin: Chocolate and Vanilla Pot de Creme -my valentines day dessert for this year! http://bit.ly/bOnMja […]

  11. megan

    Oh how I love pot de creme, let me count the ways…
    Also love those cute little spoons! And that last picture with the flower. I think that would make a cool picture blown up and put in the kitchen!

  12. Megan

    Definitely cooking at home. I’ll share my meal after the big day. πŸ™‚ Thanks so much for this recipe. I know I’ll make it soon! If I had read this post earlier, I probably would have made these tonight. Sooo craving chocolate!

  13. clare

    This recipe looks amazing and simple! I’d love to try it for Valentine’s. Would it be possible to sub pure vanilla essence for the vanilla bean & seeds? If so, how much of the essence would I need?

    • Gaby

      Clare – the first time I made these I didn’t have any vanilla beans on hand so I used extract. I used about 1 tbsp and they were delish!

  14. Sonja @ ActiveFoodie

    Yum!! Reminds me of our trip to Miette!!! I’m cooking dinner for the two of us at home…I love having a romantic meal at home with all my favorite dishes, nothing like it!! πŸ™‚

    • Gaby

      Pamela – I wish I could tell you more about those spoons! My boyfriends mom picked them up for me a few months ago and doesn’t remember where they came from! Sorry I can’t be more helpful – sometimes crate and barrel or sur la table has precious little spoons like those too!

  15. South African Melktert – Milk Tart

    […] the other day after I had finished making my pot de creme’s I discovered that I had a ton of extra milk. Now I can’t just drink milk, or use it in […]

  16. Fuji Mama

    Mmmmm, I LOVE pots de creme. We’re doing a family affair for Valentine’s Day dinner. My mom and I are cooking dinner–a combo of my hubby’s and dad’s requests: lamb chops, spinach salad, haricots verts, garlic mashed potatoes, double chocolate chunk cookies, and chocolate malts. πŸ™‚

  17. Nastassia (LetMeEatCake)

    Gaby, what should i cover the pot de cremes with after i take them out of the oven? my last batch developed a skin on the top and i don’t want that to happen again yuck!