chocolate hazelnut pots de creme
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
Chocolate hazelnut pots de creme or baked chocolate custard. The goodness of custard with richness of chocolate, a dessert that is loved by all.
  • Eggs : 2 large
  • Egg Yolks : 2
  • Superfine sugar : 1 tbsp or as per taste
  • Milk : 2 cup
  • Heavy cream : ½ cup or you can increase its ratio to milk
  • Dark and bitter chocolate / baking bar : 3 ounce
  • Chocolate - hazelnut spread : 3 tbsp
  • To decorate:
  • whipped cream or berries or chocolate curls or Chocolate - hazelnut wafer rolls
  1. Beat together the eggs, egg yolks, superfine sugar until thoroughly combined.
  2. Heat the milk and cream until almost bubbly.
  3. Gradually pour the milk - cream into the eggs, beating as you do so.
  4. Melt the chocolate - hazelnut spread and baking bar in a double boiler, then beat the melted chocolate mixture into the eggs.
  5. Pour into small ramekins or 4 ounce size or in a ovenproof dish and cover the dish with a foil lid.
  6. Place them in a roasting pan or in any deep pan and fill the pan with boiling water to come halfway up the sides of the dishes.
  7. Bake in a preheated oven at 325 F for 35-40 minutes, until the custard is just set.
  8. Remove from the pan and cool, then chill until required.
  9. Serve decorated with grated chocolate or chocolate curls or topped with whipped cream or berries or with Chocolate - hazelnut wafer rolls.
a) Separating the egg yolk is very funny, just try to break the egg in a single blow right at the center and then very slowly shift the yolk from one half-broken shell to another, you will find that the egg whites slowly slips into the bowl underneath. This was shown by Ina Garten at her show in food network.
b) A good quality baking bar is required to get a richer taste.
c) Cover the ramekins with a foil lid as this will prevent the skin forming at the top.
d) Fill the pan with boiling water till it reaches halfway up the sides of the pan or till the mark your custard is. It will protect your custard from burning.
e) Do not open the oven before first 20 minutes of baking, custard may collapse.
Recipe by saffronstreaks at