No-Bake Pots de Crème

Prep time: 15 minutes

Cook time: 5 minutes

Yields: Four 7oz jars

Author: Ireland Lindsay

Ingredients:

For the pots de crème:

• 1 1/2 cups whole milk

• 1 cup heavy cream

• 6 large egg yolks

• 1/4 cup granulated

• 1/4 teaspoon salt

• 1 1/2 cups (9 ounces) high-quality semisweet chocolate

For the Chantilly:

• 1/2 cup heavy whipping cream

• 1 tablespoon powdered sugar

• 1 tablespoon vanilla bean paste, vanilla extract, or one vanilla pod

FOR THE POTS DE CRÈME BASE:

INTO a heavy-bottomed saucepan over medium heat combine the milk, and heavy cream and bring to a simmer, then turn off the heat. While that comes to a simmer, combine into a large bowl the egg yolks, sugar, and salt. Whisk for 1 minute or until fully combined and lightened in color slightly.

NEXT, tempter the egg mixture. To do this, while constantly mixing portion about 1/4 cup of the milk/heavy cream mixture into the eggs, repeat the above step until all your milk is added.

STRAIN the custard base over the chocolate, as to remove any lumps from the mixture. Carefully whisk until combined. The mixture will look silky, smooth, and loose. Transfer to a spouted mixture and divide evenly among four 7oz jars. Place in the fridge to set, about 2 hours.

FOR THE CHANTILLY:

FOR the Chantilly, combine the heavy cream, sugar, and vanilla extract into the bowl of a stand mixer. Whip until soft peaks form, 3 to 5 minutes.

FOR ASSEMBLY:

TO assemble, top completely chilled pots de crème with Chantilly and edible flowers. Store unassembled, covered, for up to 1 week.

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Recipe by @IreBakes