Chocolate Pots de Crème with Espelette Pepper


  1. Preheat oven to 300°F.
  2. In a large bowl, beat eggs and sugar. Set aside.
  3. In a saucepan, mix chocolate milk with cocoa powder and Espelette pepper and bring to a simmer. Whisk until cocoa powder is fully dissolved.
  4. Pour the hot milk mixture over the eggs, whisking constantly until fully combined. Remove foam on top of the mixture with a skimmer.
  5. Pour into six custard cups or ramekins. Place them in a deep, oven safe pot and pour simmering water in the latter pot until it reaches the ⅔ of the cups or ramekins’ height.
  6. Bake for 45 minutes or until they are set in the centre.
  7. Cool at room temperature and sprinkle with Espelette pepper.

Madame Gateau

Montreal, Quebec

She doesn’t just take pretty pictures. She also creates her own recipes, mainly to avoid her numerous food allergies. You can find her recipes on her blog, Madame Gateau.

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