Smoked Chocolate Pot de Creme

How to Make Smoked Chocolate Pot de Creme

1. 1

   Step 1: Cold-smoke the dairy

   Arrange the heavy cream and whole milk together in a shallow, heatproof bowl and nestle the split vanilla bean in the liquid. Cold-smoke the mixture in a smoker or with a smoking gun using apple or cherry wood chips for 20–30 minutes, covering or tenting to trap smoke; you want a gentle, fragrant smoke without heating the dairy. After smoking, let the dairy sit covered for 5 minutes so the flavors meld.

   For this step

   • 1/2 cupApple or cherry wood chips (for cold smoking)
   • 2 cupsHeavy cream
   • 1 cupWhole milk
   • 1 beanVanilla bean, split (or 1 tsp vanilla extract)
   
2. 2

   Step 2: Heat and melt chocolate

   Transfer the smoked cream-and-milk mixture to a saucepan and warm over medium heat until just below a simmer (scalding) — bubbles should form around the edge but do not boil. Remove from heat, fish out the vanilla bean (scrape the seeds back into the liquid if desired), pour the hot dairy over the chopped chocolate in a heatproof bowl, and let sit 1–2 minutes. Stir gently until the chocolate is fully melted and the mixture is glossy and smooth.

   For this step

   • 8 ozBittersweet (70%) chocolate, finely chopped
   
3. 3

   Step 3: Make the custard base

   Whisk the egg yolks with the granulated sugar and fine sea salt in a medium bowl until pale and slightly thickened. Temper the yolks by slowly drizzling about one-third of the hot chocolate mixture into the yolks while whisking constantly to avoid scrambling. Once tempered, pour the yolk mixture back into the remaining chocolate mixture, stirring until homogeneous.

   For this step

   • 6 largeLarge egg yolks
   • 1/4 cupGranulated sugar
   • 1/4 tspFine sea salt
4. 4

   Step 4: Strain and portion

   Pass the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits or vanilla pod fragments. Divide the smooth custard among four 6-ounce (180 ml) ramekins or similar cups, placing them in a baking dish large enough to hold a hot-water bath.
5. 5

   Step 5: Bake in a water bath and chill

   Pour hot water into the baking dish to come halfway up the sides of the ramekins and bake in a 325°F (160°C) oven for 25–30 minutes, or until the edges are set and the centers still have a slight wobble. Remove the ramekins from the water bath, cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set and allow the smoke to mellow.
6. 6

   Step 6: Serve with whipped cream and smoked salt

   Top each chilled pot de crème with a dollop of sweetened whipped cream and finish with a light pinch of smoked sea salt to amplify the smoked notes. Serve chilled, and enjoy the contrast of silky chocolate and delicate smoke.

   For this step

   • 1/2 cupSweetened whipped cream (for serving), lightly whipped
   • 1/4 tspSmoked sea salt (garnish), optional

1. Arrange the heavy cream and whole milk together in a shallow, heatproof bowl and nestle the split vanilla bean in the liquid. Cold-smoke the mixture in a smoker or with a smoking gun using apple or cherry wood chips for 20–30 minutes, covering or tenting to trap smoke; you want a gentle, fragrant smoke without heating the dairy. After smoking, let the dairy sit covered for 5 minutes so the flavors meld.
2. Transfer the smoked cream-and-milk mixture to a saucepan and warm over medium heat until just below a simmer (scalding) — bubbles should form around the edge but do not boil. Remove from heat, fish out the vanilla bean (scrape the seeds back into the liquid if desired), pour the hot dairy over the chopped chocolate in a heatproof bowl, and let sit 1–2 minutes. Stir gently until the chocolate is fully melted and the mixture is glossy and smooth.
3. Whisk the egg yolks with the granulated sugar and fine sea salt in a medium bowl until pale and slightly thickened. Temper the yolks by slowly drizzling about one-third of the hot chocolate mixture into the yolks while whisking constantly to avoid scrambling. Once tempered, pour the yolk mixture back into the remaining chocolate mixture, stirring until homogeneous.
4. Pass the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits or vanilla pod fragments. Divide the smooth custard among four 6-ounce (180 ml) ramekins or similar cups, placing them in a baking dish large enough to hold a hot-water bath.
5. Pour hot water into the baking dish to come halfway up the sides of the ramekins and bake in a 325°F (160°C) oven for 25–30 minutes, or until the edges are set and the centers still have a slight wobble. Remove the ramekins from the water bath, cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set and allow the smoke to mellow.
6. Top each chilled pot de crème with a dollop of sweetened whipped cream and finish with a light pinch of smoked sea salt to amplify the smoked notes. Serve chilled, and enjoy the contrast of silky chocolate and delicate smoke.