Chocolate and Toffee Pot de Crème
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The most delicious pot de crème you’ve ever tasted. Infused with our English Toffee tea, this rich and chocolaty custard puts a modern twist on a time-honoured recipe.
Ingredients
- 2 Perfect Spoonfuls of English Toffee tea
- 1 ¼ cups heavy cream
- ¼ cup granulated sugar
- 1 tsp vanilla pod
- 3 egg yolks
- 1 tbsp unsweetened cocoa powder
- 3 oz dark chocolate, finely chopped
- pinch of salt
Directions
| Step 1 | |
| Position oven rack in middle of the oven and preheat to 325 F. | |
| Step 2 | |
| In a small pot add heavy cream, sugar, and vanilla seeds and pod. Bring to a simmer. | |
| Step 3 | |
| Remove from heat, add tea to a DAVIDsTEA filter, and place the tea in the pot. Cover and let stand for 4 min. Discard tea and vanilla pod. | |
| Step 4 | |
| Add chopped dark chocolate to the warm heavy cream mixture. Stir with a rubber spatula until chocolate is melted and smooth. | |
| Step 5 | |
| In a bowl whisk egg yolks, cocoa powder, and salt. Slowly stir in the melted chocolate mixture onto the yolk mixture. | |
| Step 6 | |
| Pour mixture through a fine sieve into a measuring cup, and divide equally amongst 4 ramekins. | |
| Step 7 | |
| Place ramekins in a roasting pan and place pan in the oven, carefully pour hot water into the pan so it reaches halfway up the sides of the ramekins. | |
| Step 8 | |
| Bake until center of custard is almost set, 25-30 min. | |
| Step 9 | |
| Once cooled to room temperature, cover in plastic wrap and refrigerate until just before serving. | |
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