Rich, silky chocolate custard with hints of rose and cardamom are sure to please! The key to making them perfect is baking in a water bath and cooking them just until they juggle like jello in the center when you tap the dish.  They will finish setting up as they cool.  Top them with a little lightly sweetened whipped cream for the perfect treat!

Ingredients:

2 cups (500 grams) whole milk
2 cups (500 grams) heavy cream
1 cup + 2 tablespoons (225 grams) sugar
1 teaspoon (4 grams) dried rose petals
½ teaspoon (2 grams) pink peppercorns                                                                                                            5 whole cardamom pods
1 whole egg
6 egg yolks
⅛ teaspoon salt
7 ounces (200 grams) dark chocolate (58%–64%), finely chopped (I love the Manjari 64% chocolate from Valrhona- it has a tart red fruit flavor profile that plays beautifully with these ingredients)

Instructions:

1. Preheat the oven

Preheat the oven to 300°F (150°C). Arrange six individual-sized ramekins inside a large baking dish or roasting pan.

2. Infuse the Cream

In a medium saucepan, combine the whole milk, heavy cream, sugar, dried rose petals, pink peppercorns, and cardamom pods. Bring to a gentle simmer over medium heat, stirring occasionally. Remove from heat and let steep for 20 minutes to infuse the flavors.

3. Prepare the Eggs and Chocolate

While the cream is steeping, whisk together the egg, egg yolks, and salt in a separate bowl until smooth. In another bowl, weigh out and set aside the chopped chocolate.

4. Temper the Eggs

After 20 minutes, rewarm the infused cream slightly. While whisking constantly, slowly pour a small amount of the warm cream into the egg mixture to temper it. Gradually add the remaining cream while whisking.

5. Strain Over Chocolate

Strain the mixture through a fine-mesh sieve directly over the chopped chocolate. Press the solids (rose petals and spices) gently with a spatula to extract any extra liquid, then let sit for 1–2 minutes to allow the chocolate to melt.

6. Blend Until Smooth

Whisk the custard until the chocolate is fully incorporated. If needed, use an immersion blender to ensure a perfectly smooth and silky texture.

7. Fill the Ramekins and Set Up the Water Bath

Divide the custard evenly among the ramekins, filling each until about ¼ inch from the top. Fill the baking dish with hot water until it reaches about halfway up the sides of the ramekins. Cover the entire baking dish with foil.

8. Bake the Custards

Carefully place the baking dish in the preheated oven and bake for approximately 1 hour, or until the custard trembles slightly when gently shaken.

9. Cool and Chill

Remove the ramekins from the water bath using tongs or an oven mitt. Let cool at room temperature for about 20 minutes, then refrigerate until completely chilled, at least 4 hours or overnight.

10. Serve

Serve the pots de crème cold with a dollop of whipped cream and a sprinkle of crushed rose petals or shaved chocolate.

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