By Marilyn Markel
Special to The Post and Courier
Chocolate Pot de Creme
1 cup heavy cream
1 cup half and half
6 ounces bittersweet chocolate, chopped
1/3 cup sugar
4 egg yolks
1/4 teaspoon fine sea salt, plus a little for sprinkling
Whipped cream, for serving
Drizzle of orange olive oil
Preheat oven to 300 degrees. Heat cream and half and half in a saucepan until bubbling. Add chocolate and stir until melted. Add sugar and stir until dissolved.
Whisk together the eggs and egg yolks. Temper the eggs by stirring a bit of the hot sauce into them, then beating. Add chocolate mixture, whisk vigorously and slowly. Stir in salt. Strain the custard into a pitcher or bowl and divide evenly among 6 half-cup ramekins. Line the bottom of a baking pan with sides with a clean kitchen towel. Place the filled ramekins in the baking dish on the towel. Pour in enough hot water to reach halfway up the sides of the ramekins.
Bake for 30 minutes or until the sides are set but the middle still jiggles slightly. Cool to room temperature then chill at least 3 hours. Serve with softly whipped cream and a drizzle of orange olive oil. Sprinkle lightly with more salt.
Marilyn Markel is Cooking School manager for Southern Season. She began her career as an instructor at the Central Market cooking school in Plano, Texas. In 2003, Markel moved to Chapel Hill, N.C., to develop Southern Season's new cooking school. She served as a judge for the James Beard Cookbook Awards in 2013.