White Chocolate Raspberry Pots de Creme


  • 6 oz good-quality white chocolate
  • 2 eggs
  • 1 tsp lemon zest
  • 1/2 tsp lemon extract
  • 1/4 tsp vanilla extract
  • pinch of salt
  • 1/2 cup heavy cream
  • 1 cup Water
  • 1 cup raspberries
  • 2-4 tbsp Water
  • 2 tsp sugar
  • Add white chocolate, eggs, lemon zest, lemon extract, vanilla and salt to a blender. Pulse until chocolate is broken into bits.
  • In a small bowl, heat cream in the microwave in 20 second increments until just steaming (do not boil).
  • With the blender running, slowly pour the hot cream into the chocolate mixture. Continue to blend until completely smooth.
  • Divide custard evenly amongst 3 ramekins or custard cups.
  • Pour 1 cup of water in the Instant Pot and insert the steam rack.
  • Using the display panel select the MANUAL or PRESSURE function*. Use the +/- keys and program the Instant Pot for 0 minutes.
  • When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  • Carefully remove the ramekins from the pot to a cooling rack. When completely cool, cover with plastic wrap and refrigerate for at least 4 hours.
  • Meanwhile, combine raspberries, 2 tbsp water and sugar in a blender. Blend until smooth, adding additional water as needed. Strain the sauce to remove seeds.
  • At least thirty minutes before serving, top each ramekin with 1-2 tbsp of sauce and refrigerate.
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