Sea-Salted Dark Chocolate Pot de Crème
Pot de crème is a funny little name for a dessert, and every time I see it on a menu I must order it. I have seen it on occasion on menus here in Dallas. The name means "jar/pot of cream" in French (the first word is pronounced "po," like in "Po-land," and it is sometimes spelled in the plural "pots de crème," still pronounced "po"). It is traditionally served in 3-ounce custard cups (I can eat that in about two spoonfuls), and its character is "rich and creamy."
It's actually not a complicated dessert, but its normal preparation follows the standard method for all custards such as flan, crème caramel, and crème brulée, although pot de crème is usually denser than these, especially the chocolate version. And there are many possible combinations of its basic ingredients (milk + cream, just cream, just milk, whole eggs + yolks, just yolks, combinations of various sugars, etc.).
A good pot de crème recipe is a must-have for your chocolate recipe collection. My goal with my recipe for you was to figure out what steps I could eliminate or shorten and still get great results. My 5 1/2-minute video on preparing it is the result of that. (A fun side note: I based my approach on my grandmother's recipe for her "Christmas float," which is essentially a boiled custard). I tested this recipe multiple times for you with various proportions of the ingredients, and the one I settled on best represents how I like my chocolate pot de crème to be--and I hope you'll enjoy it this way, too.
Also, please do hit "THUMBS UP" on the video, if you can, after you watch it. This helps boost the videos to be found easier on YouTube.