We love the decadence of baked pots de creme, but don’t love the water bath and bake time associated with the process. This is another in the line of our never ending path towards custard perfection...because why would you want that path to ever end.
In a double boiler over simmering water add 5 eggs, 2 tablespoons sugar, 1/2 cup cream. Whisk over heat for 4 minutes. Don’t bring to a boil, just thicken the mixture. Strain any lumps out using a fine mesh sieve. *
Melt 10 oz dark chocolate in the microwave (or on the double boiler). Add to the custard mixture and set aside to cool. We used an 11.5 bag of good dark chocolate chips and then dipped a few strawberries. 🍓 *
Whip 1 cup cream and another tablespoon of sugar until you get to the stiff peak stage. Fold the chocolate custard and whipped cream together. It will be fairly dense. Spoon into cups and chill. We added a layer of walnut butter and poked a cookie stick in to serve.