In a heavy saucepan, heat cream, sugar and salt together until almost boiling.
Whisk eggs in a bowl.
Slowly add half of the hot cream mixture into the eggs, whisking constantly.
Pastry chef Tida Pichakron from Haute Sweets Patisserie stops by Good Day to make a chocolate treat. She'll be part of the Super-Dame Good Party happening on Sunday, March 4.
Chocolate Pots de Crème
2 cups heavy cream
½ cup granulated sugar
pinch of salt
4 ounces chocolate (55 % cacao), roughly chopped
Return cream-egg mixture to the saucepan with remaining cream mixture and cook, stirring constantly until custard thickens and coats the back of a wooden spoon.
Place chocolate in a bowl and strain the hot cream mixture into the bowl, over the chocolate, whisking until homogenous.
Pour equal amounts into ramekins or glass dishes just 2/3 full. Allow pots de crème to set in the refrigerator. Once set, garnish as desired and serve.