Tea and chocolate pot de creme

 In Mousse & cream, Recipes

When entering the Village Historique Acadien, we’ve been travelling back in time to the 19th century. The Acadians were the first French to settle in North America during the 17th and 18th centuries. The village is a living and animated historical reconstruction of the Acadian people story through the ages. It’s been very exciting and fun to visit some of the 40 historical buildings, inhabited by Acadian characters, to get a sense of the traditions and culture of those adventurous French natives. The experience combined entertainement, amusement and learning and has been very special to us. Inspired by the place steeped in history, we wanted to make something we could easily imagine Acadians eating. Also, we’ve made those chocolate cream pot using King Cole tea – a traditionnal beverage of the Acadians, introduced in Saint-John for more than 100 years.

Tea and chocolate pot de creme


  • 25 cl milk
  • 250 g cream 30% minimum
  • 1,5 tablespoons of tea
  • 4 egg yolks
  • 180 grams milk chocolate 40%
  • 80 grams sugar

chocolate pot-de-creme-vue-haut

Prepare all the ingredients.
In a saucepan, boil the milk and cream. Take out the heat and add the tea to infuse for 5 minutes.
Meanwhile, chop the chocolate into small chunks. Reserve in a large bowl.
Beat the egg yolks and sugar until whiten. Filter the cream and pour on the egg yolks and sugar. Then, cook at low heat, stirring continuously until it reaches 82°C/180°F. Pour the cream on the chocolate and mix it until the texture is homogeneous. Pour in the pots and refridgerate for at least 3 hours – the best is to make them the evening before.

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