Rating: 4 stars
559 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 559
  • 5 star values: 0
  • 559 Ratings

Le Bernardin pastry chef Michael Laiskonis serves this milk-chocolaty dessert in an eggshell with caramel foam; it's known as "the egg." It's just as good in ramekins, topped with a simple caramel sauce blended with maple syrup. More Desserts from F&W Editors  More Great Chocolate Desserts

Michael Laiskonis
January 2010

Gallery

Credit: © Michael Turek

Recipe Summary

active:
30 mins
total:
1 hr 30 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325°. Set four 1/2-cup ramekins in a baking dish. In a bowl, whisk the egg yolks with 2 tablespoons of the sugar until pale. In a small saucepan, bring the cream and milk to a boil. Off the heat, whisk in the chocolates, then the yolk mixture.

    Advertisement
  • Pour the custard into the ramekins. Add enough hot water to the baking dish to reach halfway up the sides of the ramekins. Cover with foil and bake for 22 minutes, until the pots de crème are almost set but still slightly jiggly in the center. Transfer the ramekins to a rack and let cool to room temperature. Cover and refrigerate for at least 1 hour.

  • In a small saucepan, cook the remaining 2 tablespoons of sugar and the water over moderate heat until an amber caramel forms, 6 minutes. Stir in the maple syrup.

  • Pour the warm caramel over the chilled pots de crème. Sprinkle each with a few flakes of Maldon salt and serve.

Suggested Pairing

Instead of wine, Aldo Sohm suggests the hoppy Westmalle Dubbel Trappist beer from Belgium. A porter or stout with sweet, malty undertones would also be nice.

Advertisement
Advertisement