A silky, dense custard that tastes like chocolate cream in a spoon, made from one shelf staple and what you have at home. Chocolate milk becomes the foundation of something that feels like dessert for dinner, proof that a tired night can still be good.

Serves 2. 25 minutes, 8 at the stove.

About 190 calories a serving, 9 g protein, 6 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Warm 1 cup of chocolate milk with 1 tablespoon of butter in a small saucepan over medium heat until it steams and the butter melts, about 3 minutes; do not boil.3 min
2. While the milk heats, separate 2 large eggs, putting the yolks in a bowl and the whites in another; whisk the yolks with a pinch of salt.
3. Pour the hot chocolate milk into the yolks in a thin stream, whisking constantly to temper them, then pour the mixture back into the saucepan.
4. Cook the custard over medium-low heat, stirring with a wooden spoon, until it coats the back of the spoon and steams, about 4 minutes; do not scramble it.4 min
5. Pour the pot de crème into two small ramekins or cups and refrigerate for at least 10 minutes before serving.

Note Swap the yolks for a whole egg if you would rather not save whites, though you will lose some silk; keep leftovers covered for two days cold. Serve with a spoon and a small glass of cold milk, or with crusty bread to make it a more filling supper.