Ingredients

• 3/4 cup whole milk

• 1/2 cup heavy cream
• 3 large egg yolks
• 4 1/2 ounces semisweet chocolate (62% cacao), broken into small pieces
• 1/8 teaspoon kosher salt
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon red gel food coloring, or as needed
• 1/4 cup cream cheese

Whipped Topping (optional)

• 1/4 cup very cold heavy cream
• 1 tablespoon confectioners sugar
• 1 tablespoon cream cheese, at room temperature
• 1/4 teaspoon vanilla extract
• cocoa powder, for dusting

Directions

Step 1

For pots de crème, whisk together milk, cream, and egg yolks in a saucepan. Cook, stirring constantly with a spatula over medium heat, until the mixture is hot and steamy, but has not begun to simmer yet. An instant read thermometer inserted into the mixture should read 160 degrees F (71 degrees C).

Step 2

Remove from heat, add chocolate, and swirl pan a few times to settle chocolate down. Let sit for 2 minutes. Add salt, vanilla, and red coloring.

After 2 minutes, add cream cheese, and whisk everything until smooth. If cream cheese is not mixing in completely, use a stick blender to mix for a few seconds.

Transfer mixture into serving glasses or jars. Place jars on a tray and tap each one gently a few times to bring any air bubbles to the surface. Cover with plastic wrap and chill in the refrigerator until cold and firm, at least 2 hours or up to overnight.

For whipped topping, add heavy cream, confectioner’s sugar, cream cheese, and vanilla to a bowl, and whisk until medium-stiff peaks form. Add to a piping bag, and pipe (or spoon) over chilled pots de crème. Dust lightly with cocoa powder, and serve.

recipe and image sourced from: https://www.allrecipes.com/red-velvet-pots-de-creme-recipe-8781823