Time: 45 minutes

Camomille Chocolate Pots de Crème


- 1 cup heavy cream

- 1 Damman Camomille tea bag

- 2 egg yolks

- 3 tablespoons of sugar

- 1 pinch of salt

- 120g of chopped 70% chocolate


  1. Preheat oven to 325ºF. Place small ramekins in a shallow baking pan .

  2. In a saucepan, bring the cream to a simmer over medium-low heat.

  3. Add the tea bag; cover and let steep at least 10 minutes. Remove tea bag. 

  4. Bring the infused milk back to a simmer and turn off heat.

  5. Add in the salt and chopped bittersweet chocolate whisking until smooth.

  6. In a medium bowl, whisk together the egg yolks and sugar until slightly thickened.

  7. Slowly whisk the warm chocolate mixture into the egg mixture until smooth.

  8. Divide the chocolate mixture evenly among the ramekins. Pour hot water into the pan until it reaches halfway up the sides of the cups.

  9. Bake until almost set (about 25 minutes).

  10. Remove pan from oven and let cool slightly. Carefully remove cups from hot water and let cool on wire rack.

  11. Cover and chill in the fridge until set (about 2 hours).

Papille Products in this Recipe

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