White Chocolate Pots de Crème

These lovely little white chocolate pots de crème are a great dessert for an intimate Valentine's Day dinner at home. My husband and I generally try to go out to dinner during V-day week - often the day before - but haven't actually gone out on Valentine's Day proper for many years. Instead of becoming part of the hype, we just enjoy being together at home, and this a perfect dessert! This recipe is courtesy Giada de Laurentiis, with a few changes. The original had lemon zest, but I find that orange zest brings out the white chocolate even a little bit better than lemon (sorry Giada!).

Kiana Underwood / tulipina.com | Photography: N. Underwood / nruphoto.com

White Chocolate Pots de Crème

  • 2 (3 1/2-ounce) bars white chocolate chopped into 1/4-inch pieces
  • 3/4 cup heavy cream
  • 1/4 cup whole milk
  • 4 egg yolks
  • 1 tablespoon sugar
  • 1 1/2 teaspoons orange zest
  • Pinch fine sea salt
  • raspberries, blueberries, or other berry for garnish
  • 4 (4-ounce) ramekins or custard cups

Put an oven rack in the center of the oven. Preheat the oven to 300 degrees F.

Put the white chocolate in a medium bowl. Set aside. In a small saucepan, over low heat, add the cream and milk and heat until hot but not boiling. Pour the cream mixture over the chocolate and stir until smooth. In another medium bowl, whisk the egg yolks, sugar, orange zest, and salt together until smooth. Slowly whisk the cream mixture into the egg mixture until smooth. Ladle the custard into 4 (4-ounce) ramekins or custard cups. Arrange the ramekins in an 8 by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the ramekins. Bake for 30 minutes until the custard is almost set and still slightly soft in the center (custard will set as it cools). Let the ramekins cool for 30 minutes in the baking dish. Remove the ramekins from the water and refrigerate for 3 hours or up to 1 day.

Garnish with fresh berries and serve.

Kiana Underwood / tulipina.com | Photography: N. Underwood / nruphoto.com

Kiana Underwood / tulipina.com | Photography: N. Underwood / nruphoto.com

Kiana Underwood / tulipina.com | Photography: N. Underwood / nruphoto.com

Kiana Underwood / tulipina.com | Photography: N. Underwood / nruphoto.com

The surface is a little bubbly on mine, as I used coconut white chocolate - which added both an interesting flavor and texture. Note: Stick to plain white chocolate. Kiana Underwood / tulipina.com | Photography: N. Underwood / nruphoto.com

Credits:

Styling and design by Kiana Underwood Photography by N. Underwood