Chocolate Brown Sugar Pots de Creme recipe uses brown sugar and dark chocolate combined to make this lighter pot de creme. Ingredients include, 4 egg yolks, vanilla, and half and half rather than cream.
The pot de creme cups shown here were made in the late 1800's. The octagonal shape and fancy handles were popular at that time. Read more about pots de creme, cups, history and dessert.
Position rack in bottom third of oven and preheat to 325 degrees F.
Arrange six 3/4-cup ramekins or custard cups in a 13 x 9 x 2-inch metal baking pan. Bring 1 cup half and half to boil in heavy medium saucepan. Remove from heat.
Add chocolate and whisk until melted and smooth. Whisk in remaining 1 cup half and half; cool to lukewarm. Beat yolks, sugar and salt in medium bowl until well blended. Gradually whisk in chocolate mixture, then vanilla.
Strain custard into 4-cup glass measure. Pour custard into ramekins (about 1/2 cup each). Pour enough hot water into pan to come halfway up sides of ramekins. Place pan in oven; lay sheet of foil loosely over top of dishes.
Bake pots until center is softly set, about 38 minutes. Remove pan from oven; cool puddings in water bath 1 hour. Refrigerate until cold, at least 3 hours. Then cover and keep refrigerated. (Can be made 2 days ahead. Keep refrigerated.)
Top the Chocolate Brown Sugar pot de cremes with whipped cream and chocolate curls, if desired, and serve. It is best to let the pot de creme sit out of the refrigerator 15 - 30 minutes before serving to obtain the proper texture. NOTE: If using the pots de creme pots, divide the custard among 12 pots and reduce the cooking time.