Perfect Bake® recipe

Chocolate-Espresso Pot de Creme

This chocolate custard hits the spot if you're looking to indulge in a cool, smooth, and creamy dessert. Baking in a mason jar is a convenient way to store your creation if you should choose to make them a few days before serving, and jars add a laid back approach to a well thought out menu.


US | Metric
Metric | US
  • Bittersweet Chocolate - 3 oz
  • Egg yolk - 4⅜ oz
  • Heavy Cream - 11⅛ oz
  • Milk - 5⅝ oz
  • Instant Espresso Powder - 1/8 oz
  • Granulated Sugar - 3/4 oz
  • Sea Salt - 0.04 oz


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