Classic Chocolate Rum Pots de Crème
📜 Collection: LOC | ✍️ Attribution: Unknown | 📂 Category: Desserts A rich and elegant baked chocolate custard infused with a hint of rum. This sophisticated dessert is baked in a water bath for a perfectly smooth and decadent texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | 2 hours | 6–8 Servings |
🔪 Key Equipment
- medium saucepan
- wire whisk
- custard cups
- shallow baking pan
- wire rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 Cup | Sugar | granulated |
| 1/4 tsp | Salt | fine |
| 6 Tbsp | Cocoa | not instant mix |
| 2 Cups | Cream or Half & Half | room temperature |
| 6 | Egg Yolks | large |
| 2 Tbsp | Rum | dark or spiced |
| Optional | Whipped Cream | for garnish |
| Optional | Shaved Chocolate or Chocolate Sprinkles | for garnish |
Instructions
Step 1: Prepare the Base
- Preheat oven to 325°F (165°C) and prepare 6-8 custard cups.
- In a medium saucepan, whisk together 1/2 cup sugar, 1/4 tsp salt, and 6 tbsp cocoa.
- Slowly stir in 2 cups cream or half & half and cook over low heat until hot and tiny bubbles form at the edges; do not boil.
Step 2: Temper and Bake
- In a separate bowl, beat 6 egg yolks thoroughly.
- Gradually temper the eggs by stirring a small amount of the hot cream mixture into the yolks, then slowly pour the mixture back into the saucepan.
- Stir in 2 tbsp rum and pour the custard into the cups.
- Place cups in a shallow baking pan filled with hot water halfway up the sides and bake for 15 minutes until a knife inserted near the center comes out clean and the center has a slight jiggle.
Step 3: Cool and Serve
- Remove from the water bath and cool completely on a wire rack before chilling in the refrigerator.
- Garnish with whipped cream and shaved chocolate or chocolate sprinkles before serving.
💡 Make-Ahead & Storage: The custards can be prepared and chilled for up to 2 days; add garnishes immediately before serving.
Original Recipe Scan
