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Jasmine-Bittersweet Chocolate Pots de Creme

Andreas Judas TeaChef Level 1

The hint of jasmine highlights the chocolate flavor of these creamy custards with floral notes.

Prep time: 30 min. Cook time: 40 min. Chill time: 4 hours

5 h 10 m 2


  • 2 eggs
  • 2 1/2 c. fat-free milk
  • 2 tbsp. jasmine tea leaves
  • 3/4 c. sugar
  • 1/4 c. baking cocoa powder
  • dash salt
  • 1 tsp. vanilla extract
  • 4 oz. bittersweet chocolate, chopped


Heat milk in medium saucepan until just below boiling. Remove from heat. Add 2 tbsp. tea and steep for 5 min. Strain tea-infused milk into medium size bowl.

Preheat oven to 350F.

Dissolve sugar in milk and add cocoa and salt. Allow mixture to cool slightly.

In small bowl, beat eggs with whisk until thoroughly mixed. Set aside.

Add vanilla and chocolate to milk mixture, stirring until chocolate melts. Make sure that chocolate melts evenly.

Add 1/4 c. milk mixture to eggs while stirring constantly; then add egg mixture to remaining milk mixture, stirring constantly to combine.

Pour into 8 4-oz. ramekins. Place ramekins in baking pan and add boiling water until water level is about 1/2 inch from the top of the ramekins.

Bake at 350F for 40 min. or until knife inserted in center comes out clean.

Remove from oven and remove ramekins from pan. Cool to room temperature and chill in refrigerator for 3 hours.

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