Gather these key ingredients for a rich and delicious dessert:
- 200 ml heavy cream
- 100 ml whole milk
- 2 Earl Grey tea bags or 2 tsp loose-leaf tea
- 150 g high-quality dark chocolate (70%), chopped
- 3 large egg yolks
- 2 tbsp sugar
- Pinch of fine sea salt
- For finishing: Flaky sea salt (e.g., Maldon)
- Optional: whipped cream or crème fraîche for serving
Instructions
- Step 1: In a small saucepan, heat the heavy cream and milk over medium heat until steaming but not boiling.
- Step 2: Remove the saucepan from heat. Add the Earl Grey tea bags or loose-leaf tea, cover, and steep for 10 minutes.
- Step 3: Remove the tea and rewarm the infused cream if necessary. Add the chopped chocolate and whisk until fully melted and smooth.
- Step 4: In a separate bowl, whisk the egg yolks, sugar, and pinch of salt together until well combined.
- Step 5: Slowly pour the warm chocolate mixture into the egg yolk mixture, whisking continuously to temper the eggs.
- Step 6: Strain the custard through a fine sieve into a pouring jug to ensure a silky texture.
- Step 7: Divide the custard equally between 4 small ramekins or espresso cups.
- Step 8: Place the ramekins in a baking dish and pour hot water into the dish halfway up the sides to create a bain-marie.
- Step 9: Bake in a preheated oven at 150°C (300°F) for 30-35 minutes, until just set with a slight wobble in the center.
- Step 10: Remove from the oven and cool to room temperature, then chill in the refrigerator for at least 2 hours.
- Step 11: Before serving, sprinkle with flaky sea salt and add a dollop of whipped cream or crème fraîche if desired.
FAQ
1. Can I use a different type of tea?
Yes, other aromatic teas like jasmine or chai can be substituted for Earl Grey to create unique flavor variations.
2. How can I tell when the custard is set?
The custard should be set with a slight wobble in the center; it will firm up as it cools in the refrigerator.
3. Can I make this recipe ahead of time?
Absolutely! These pots de crème can be prepared in advance and stored in the refrigerator for up to 3 days.
4. What is the best way to store leftovers?
Store any leftovers covered in the refrigerator to maintain freshness. They should be consumed within a few days for optimal taste and texture.
5. Can I freeze the pots de crème?
It’s not recommended to freeze pots de crème as it can alter the texture, making it grainy upon thawing.
Conclusion
Earl Grey Infused Chocolate Pots de Crème with Flaky Sea Salt is a dessert that embodies elegance and sophistication. The unique infusion of bergamot with dark chocolate creates a culinary experience that’s sure to impress any guest. With its simple preparation and decadent outcome, this recipe is perfect for both special occasions and indulgent nights at home. Treat yourself and your loved ones to this delightful dessert that beautifully showcases the marriage of rich flavors and textures.
