Pots de Crème


  • 1 cup heavy cream
  • 4 oz SunSpire™ Organic Fair Trade 65% Cacao Semi-Sweet Baking Bar, finely chopped
  • ½ tsp pure vanilla extract
  • 3 egg yolks
  • ¼ cup Hain® Organic Light Brown Sugar
  • Pinch of Hain® Sea Salt


Preheat oven to 325 ˚F and take out four custard cups or ramekins. 

Bring the cream to a gentle boil in a saucepan. Once cream is simmering, remove the pot from heat, add the chocolate and the vanilla, and whisk until smooth.

In a large bowl, whisk together the egg yolks, sugar and salt, making sure the sugar is completely dissolved. Add part of the cream mixture to the egg mixture, and whisk gently. Pour in the remaining cream mixture, and slowly blend, taking care to avoid creating air bubbles.

Strain into a large glass measuring cup or anything with a pouring spout. Put a kettle of water on to boil for the water bath.

Divide the custard evenly among the ramekins. Place the ramekins into a baking pan, place pan in the oven, and add enough boiling water to the pan to reach halfway up the sides of the ramekins.  Cover with aluminum foil to keep a skin from forming on the custard.

Bake for 20-25 minutes, or until custards are barely set. Do no over bake or they will taste like scrambled eggs! Remember that they will get firmer as they cool.

Serve chilled in the ramekins and garnish with sweetened whipped cream, chocolate curls or fresh berries.


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