A shelf of chocolate milk becomes silky pots de crème in twenty minutes, no baking required. The starch in the milk does the work, so you get a spoon dessert from a bottle. Serve cold after dinner or make ahead and chill through the day.

Serves 2. 25 minutes, 8 at the stove.

About 300 calories a serving, 9 g protein, 20 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Chop 2 ounces dark chocolate into small pieces. Whisk 2 large egg yolks in a bowl with a pinch of salt until pale, about two minutes.
2. Heat 1 1/2 cups chocolate milk in a small pot over medium heat until steaming, about four minutes; do not boil. While it heats, warm a serving bowl under hot tap water to hold your chocolate pieces.4 min
3. Slowly drizzle the hot milk into the yolks while whisking constantly, pouring just a stream at first so the yolks temper without scrambling. Once you have whisked in half the milk, pour the yolk mixture back into the pot with the remaining milk, whisking to combine.
4. Return the pot to medium heat and stir constantly with a wooden spoon or heatproof spatula until the mixture reaches 160°F [71°C], about two minutes; a thermometer is your safeguard here. The custard will feel thicker and leave a trail when you draw your spoon across the bottom.2 min
5. Pour the custard over the chocolate in the warmed bowl, let it sit fifteen seconds, then whisk until smooth and glossy. Whisk in 1 tablespoon butter until fully incorporated.
6. Divide between two small cups or glasses. Set in the coldest part of your fridge for at least fifteen minutes before serving; the custard will thicken further as it cools.

Note Swap the dark chocolate for white chocolate or milk chocolate if you prefer. These pots de crème keep in a covered container in the fridge for up to three days. Serve with wafer cookies or a glass of cold milk on the side.