Make a Lighter Chocolate Pot de Creme for Your Sweeties

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Being a mom is full of bittersweet moments. Maybe sharing the chocolate in this little pot de creme with your pint-sized (and full-sized) beloveds will be one of the brighter bittersweet moments this Valentine’s Day. Light Chocolate Pot De Creme with Fleur de Sel (pronounced “po de crem”) is really just a fancy name for chocolate custard. The fleur de sel part is purely optional. The special salt brightens the flavor and adds interest to the dessert. That said, don’t make yourself nuts running around town hunting down salt flakes. This is lighter in cream than a typical pot de creme but rich and delicious, no less. If your kids aren’t crazy about dark chocolate, simply use semi-sweet instead of bittersweet. This recipe makes 6 servings.

3 ounces bittersweet chocolate

1 cup low-fat milk

½ cup heavy cream

¼ cup sugar

2 egg yolks

1 whole egg

1 teaspoon vanilla extract

Fleur de sel (optional, Fleur de sel is available at specialty food stores and finer grocery stores)

1. Preheat oven to 325°F.

2. Arrange six 4-ounce heatproof ramekins in a deep baking dish.

3. Shave, grate or finely chop the chocolate and put it in a medium bowl.

4. Combine the milk, cream and sugar in a small saucepan and cook over medium-high heat until the sugar dissolves and bubbles form around the edge of the pan.

5. Pour milk over the chocolate and stir with a whisk until the chocolate is completely melted and smooth.

6. Allow it to cool for a few minutes until it is warm, not hot, to the touch.

7. Gently whisk the egg yolks, egg and vanilla in a small bowl until blended.

8. Add the eggs to the chocolate and whisk until smooth.

9. Put the chocolate into a pitcher or large glass measuring cup and pour it into the 6 ramekins.

10. Fill the baking pan with enough very hot tap water to reach halfway up the sides of the ramekins.

11. Bake until the edges of the chocolate are firm and the center moves a little when jiggled, 15 to 20 minutes.

12. Avoid touching the top of the cremes because they won’t be quite so pretty.

13. Take the baking pan out of the oven and remove the cups from the pan.

14. Allow them to cool on the counter for an hour.

15. Cover with plastic wrap and refrigerate at least 2 hours before serving.

16. Just before serving sprinkle a tiny pinch of fleur de sel over the top of each cup

Katie Sullivan Morford is a mom, food writer and registered dietitian. You can find her family-friendly recipes and kitchen wisdom at Mom’s Kitchen Handbook.

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