Ingredients
- 2 cups half & half
- 10 oz of 70% to 77% cacao chocolate. (I use the Chocolove brand, two of the 70% and one of the 77%. Break into small pieces.
- 7 egg yolks
- ½ cup of white sugar
- 1 tsp pure vanilla
- 1 tbsp of Tawny Port or Mr. Black Cold Brew Coffee Liquor. Use any preferred flavor of liquor or none.
- ½ tsp kosher salt
Krista French has over 30 years experience in the hospitality industry. She’s a certified sommelier with a passion for French and PNW wine and food and loves to travel the world with her husband Robby for inspiration for their wine bar in CDA.
Instructions
I use a sous vide to make my pots de creme, but you can also bake in a water bath in the oven. You will need 8 4oz canning jars with lids, or alternatively you may use ramekins and foil. If using a sous vide, heat water to 162º F. If using the oven, preheat to 325º F.
Heat half & half over medium-low heat in a medium heavy bottom saucepan. Add the broken chocolate and stir often until melted into the liquid. Don’t heat too quickly as the chocolate will become grainy. Once all is incorporated, remove from heat and let cool to room temperature.
Mix remaining ingredients into a large mixing bowl.
When the chocolate mixture has cooled to room temperature, slowly pour into the egg yolk mixture while whisking constantly until completely combined. I do this by hand, but you could use a stand mixer as well. Be sure the chocolate mixture is cooled as it will curdle the egg mixture.
Strain mixture through a fine-mesh sieve into a 4-cup measuring cup and pour into the canning jars or ramekins. If using canning jars, top with lids and screw rings on (not too tight but not so loose that water can seep in) alternatively, pour into ramekins and cover each with foil.
As seen in the 2026 Summer Fall edition
Restaurant: Stylus Wine and Vinyl Bar
Photography by: Joel Riner