From the kitchen
Camel Milk Chocolate Pots de Crème
Rich, silken dark chocolate custard cups made with camel milk.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 cups pasteurized camel milk
- 1/2 cup pasteurized camel cream or conventional heavy cream
- 6 oz dark chocolate, about 60 to 70 percent cocoa, chopped
- 5 large egg yolks
- 1/4 cup sugar
- 1/8 tsp fine salt
Method
- Heat oven to 325°F. Arrange six 5-oz ramekins in a roasting pan. Heat milk and cream until steaming.
- Remove from heat, add chocolate and rest 2 minutes; stir smooth.
- Gently whisk yolks, sugar and salt. Slowly whisk in warm chocolate dairy, then strain.
- Divide among ramekins. Set pan on the oven rack and add hot water halfway up the ramekin sides.
- Bake 30 to 45 minutes until edges set, centers tremble slightly and custard reaches at least 160°F.
- Remove from bath, cool briefly and refrigerate within 2 hours for at least 4 hours before serving.
Cook with confidence
Before you start
Before you start
Use dark chocolate around 60 to 70 percent cocoa. Different cacao percentages change sweetness and firmness. Gentle mixing prevents a foamy surface.
Serving and keeping
Refrigerate covered for up to 3 days. Keep chilled until serving.
Pull at the Jiggle
After 30 to 35 minutes centers should tremble slightly. They firm during the 3-hour chill.
Troubleshoot
- Grainy: chocolate or eggs overheated.
- Rubbery: overbaked.
- Bubbles: mixture whisked too aggressively.
- Thin: underbaked.
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