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If you have any of the tiniest Bell jars with lids, use them here. Not only does it make them easy for delivery, it will keep out any stronger flavors that might be lingering in your fridge.
Recipe type: dessert
Serves: 8
  • 8 oz. 75% dark chocolate
  • 6 Tbs. granulated sugar
  • 6 large egg yolks
  • 1½ C. heavy cream
  • ¾ C. whole milk
  • ¼ tsp. salt
  • 1 tsp. vanilla
  • Maldon or Fleur de Sel, for sprinkling atop
  1. Chop the dark chocolate and place in a medium, heat-proof bowl. Set a fine mesh over the top and set aside.
  2. In a separate medium bowl, whisk the sugar and egg yolks until pale. Add the heavy cream, whole milk and salt and stir to combine.
  3. Transfer the mixture to a medium saucepan and cook over a medium low heat, stirring constantly, until the mixture begins to thicken and has reached 175 degrees on a kitchen thermometer, about 8-10 minutes.
  4. Stir in the vanilla then pour the custard through the strainer over the chocolate. Let sit for 1-2 minutes to melt the chocolate then stir until smooth.
  5. Divide the mixture evenly among 8 5-oz. ramekins. Gently rap the ramekins on the counter to remove any air bubbles.
  6. Let stand at room temperature until cooled, then transfer to the refrigerator to thoroughly chill, at least 4 hours and up to 72.
  7. To serve,, sprinkle with Maldon or Fleur de sel and if desired, top with a touch of unsweetened whipped cream.
Recipe by Portland Sampler at