Public recipe with member extras
Camel Milk Chocolate Pots de Crème
Rich, silken dark chocolate custard cups made with camel milk.
Puddings, Custards & Baked Desserts · Dinner Party Desserts · Rich Finishes
What you need
Ingredients
- 2 cups Camel Milk
- 1/2 cup Camel Milk Cream or Heavy Cream
- 6 oz Dark Chocolate, chopped
- 5 large Egg Yolks
- 1/4 cup Sugar
- Pinch of Salt
Method
Instructions
- Preheat oven to 325°F and place ramekins in a baking dish.
- Heat the camel milk and cream until steaming, then remove from heat and whisk in the chopped chocolate until melted and smooth.
- Whisk the egg yolks, sugar, and salt together, then slowly whisk in the chocolate milk mixture to temper.
- Strain into the ramekins, then fill the baking dish with hot water halfway up the sides.
- Bake 30 to 35 minutes, until just set with a slight jiggle. Chill at least 3 hours before serving.
From The Complete Camel Milk Compendium by Aunesty Janssen
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