From the kitchen
Dark Chocolate Goat's Milk Pots de Crème
Rich, baked chocolate custards.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 2 cups whole goat's milk
- 1/2 cup goat's milk cream
- 6 ounces dark chocolate, chopped
- 5 large egg yolks
- 1/4 cup sugar
- Pinch of salt
Method
- Preheat the oven to 325°F and place six ramekins in a baking dish.
- Heat the goat's milk and cream in a saucepan until steaming, then remove from heat and whisk in the chopped chocolate until melted and smooth.
- Whisk the egg yolks, sugar, and salt together, then slowly whisk in the chocolate milk mixture to temper.
- Strain the custard into the ramekins, then fill the baking dish with hot water halfway up the sides of the ramekins.
- Bake 30-35 minutes, until just set with a slight jiggle in the center. Chill at least 3 hours before serving.
Kitchen note
A water bath is essential here — it keeps the goat's milk custard from cooking too fast and curdling around the edges.
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