Chocolate Tea Pots de Crème
Recipe type: Dessert
  • 1 cup whole milk
  • 1 cup half and half
  • 6 teabags Numi’s Chocolate Pu·erh
  • ½ cup sugar
  • Pinch of salt
  • ⅓ cup cocoa powder
  • 1 tablespoon vanilla extract
  • 6 eggs
  • Whipped cream
  • Chocolate sauce
  1. Preheat oven to 325° F.
  2. In a small pot, combine milk and half-and-half and bring to a gentle simmer.
  3. Add in the six teabags, cover and let steep for about 5 minutes.
  4. Remove teabags and return pot to stove over a medium-low heat.
  5. Add in the sugar, salt, cocoa powder, and vanilla extract.
  6. In a small bowl, add the eggs and whisk them. Then add ¼ cup of the milk mixture, slowly while mixing them. This will temper the eggs.
  7. Slowly add the egg mixture to the milk mixture while stirring. Don’t over-stir---you don’t want the mixture to become frothy.
  8. Increase the heat to medium and continue to slowly stir until the mixture thickens, about 5 minutes.
  9. The best test for when it is ready is the spoon test. Remove the spoon you have been stirring with and draw your finger across it. Does the remaining mixture run or is it firm? Firm means done.
  10. Divide the mixture between 6 oven safe jars, such as 4 oz mason jars or ramekins.
  11. Place the jars in a baking dish. Choose a dish where they can all sit flat and there is a bit of space between the jars. Don’t pack them in!
  12. Fill the baking dish with water such that the jars are covered at least half way.
  13. Cover with foil and place the baking dish in the oven.
  14. Bake until the custard is set but a little loose, about 25 minutes.
  15. Carefully remove the jars from the water bath and let them sit about 30 minutes before serving.
  16. Top with fresh whipped cream and chocolate sauce.
Recipe by Numi Tea Blog at