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Trio of chocolate pots de creme with matcha

Trio of chocolate pots de creme with matcha
Kirk McKoy / Los Angeles Times

For chocolate, a matcha made in heaven. At a glance, the cross-cultural dessert pairing of chocolate and matcha, the prized Japanese green tea powder, may not seem the sort of combination to elicit uncontrollable cravings. Among the many terms used ... Read more

Total time: 1 hour, 10 minutes, plus cooling time | Makes 9 small custards
  • 2 ounces dark chocolate, finely chopped
  • 2 ounces milk chocolate, finely chopped
  • 2 ounces white chocolate, finely chopped
  • 1 cup heavy cream
  • 1 1/2 cups whole milk
  • 6 egg yolks, divided
  • 2 tablespoons sugar, plus 2 teaspoons, divided
  • 1 1/2 teaspoons matcha powder, sifted

Step 1Heat the oven to 300 degrees. Bring a large saucepan of water to a simmer on the stove, then adjust the heat to keep the water at a gentle simmer.

Step 2Meanwhile, place each type of chocolate in a separate bowl.

Step 3In a medium saucepan, combine the cream and milk and bring to a boil. Immediately remove from heat and pour one-third of the hot cream mixture over each of the 3 chocolates and whisk each mixture until the chocolate is melted and the mixture is smooth.

Step 4In each of 3 separate bowls, whisk 2 egg yolks. Whisk 2 tablespoons sugar into the first bowl with the eggs, then whisk in the dark chocolate mixture to form a custard base. Whisk 2 teaspoons sugar into the second bowl with the eggs, then whisk in the milk chocolate mixture to form a custard base. Whisk the white chocolate mixture into the third bowl to form the white chocolate base. Pour each custard base into three small ramekins, custard cups or espresso cups.

Step 5Place the ramekins in a large metal baking pan and place the baking pan in the center of the middle rack in the oven. Pour enough hot water into the baking pan to reach halfway up the sides of the ramekins. Cover the pan with aluminum foil and poke holes in the foil to allow steam to escape.

Step 6Bake the custards just until they are set (the tops will form a "skin" and the custards will jiggle slightly when tapped), about 30 minutes. Gently remove the pan from the oven, remove foil and allow the custards to cool. Wrap the cooled custards with plastic wrap and chill for at least 2 hours.

Step 7Before serving, remove the plastic wrap and place a doily, cutout or stencil over each custard and lightly powder the top with matcha.

Note: Matcha powder is available at many Japanese and Korean markets. Sprinkle it over a cutout or stencil to leave a pattern on the custard. Kelly Tisdale, the co-owner, with Moby, of New York's Teany Cafe, suggests using a doily, as she did for her chocolate matcha pudding featured in her "Teany Book" cookbook.


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