Pot de Crème with Smoked Sea Salt

Truett Hurst Winery

5610 Dry Creek Rd
Healdsburg, CA 95448

  • RECIPE YEAR: 2013
  • RECIPE BY: Peter Brown, Jimtown Store
  • YIELD: Serves 8
  • PAIRS WELL WITH: Truett Hurst Red Rooster Dry Creek Valley Zinfandel

Bold, dry-farmed, old-vine Zinfandel dances with creamy, spicy chocolate in this dessert. It’s a seductively sweet and savory way to wind down after a day of working or playing hard in wine country.

  • 1 cup Red Rooster Zinfandel
  • 1/4 teaspoon cayenne pepper
  • Pinch of freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups heavy cream
  • 1/2 pound semisweet chocolate chips, shavings or wafers
  • 1 tablespoon firmly packed brown sugar
  • 4 egg yolks
  • 2 teaspoons smoked Maldon sea salt


In a small saucepan, combine the wine, cayenne, nutmeg, cloves and cinnamon and simmer until reduced by half. Whisk in the cream and bring to a simmer, then cover and remove from the heat.

In a small double boiler, melt the chocolate with the brown sugar, stirring to combine. Whisk in the warm cream mixture.

In a small bowl, beat the egg yolks. Add 4 tablespoons of the chocolate mixture, 1 tablespoon at a time, whisking throughout each addition. Whisk the yolk mixture into the chocolate mixture in the double boiler and cook over low heat, whisking, for 5 minutes.

Strain the mixture through a fine-mesh sieve into a small pitcher.

Pour into eight 1/2-cup ramekins and let cool for 10 minutes. Sprinkle the smoked sea salt on top. Refrigerate until set, at least 4 hours or up to overnight.

Truett Hurst Winery

5610 Dry Creek Rd
Healdsburg, CA 95448