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Chocolate and Vanilla Pot de Creme

Author: Gaby Dalkin


  • 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


  • 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.