Chocolate Pots de Crème — 30

Production identity

Target finished yield

6 kg · approximately 30 portions at 200 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (6 kg declared primary input → 6 kg finished target)

Total formula input

6 kg before trim, evaporation, absorption or transfer loss

Time

45 min active · 180 min total

Equipment

saucepan · whisk · fine strainer · ramekins · water-bath pans

U.S. major allergens intentionally present

Milk, Egg

Additional sensitivity note

None listed.

Holding / service

Chill promptly after cooking; hold refrigerated at 41°F / 5°C or below.

Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Heat cream/milk only to steaming while whisking yolk and sugar separately until uniform; avoid whipping unnecessary air into the custard.

2. Temper hot dairy gradually into yolks, return through a fine strainer and dissolve chocolate into the hot custard base.

3. Blend gently below the surface if needed for a homogeneous emulsion, then skim bubbles before filling measured ramekins.

4. Bake in a water bath with moderate oven heat until edges are set and centers retain a controlled wobble; use the operation’s validated egg-custard process rather than color as the safety cue.

5. Remove from the water bath, cool under the approved cooling plan and refrigerate until fully set before service.

Working numbers

• 30 × 200 g portions
• Finished formula: 6.0 kg
• Water bath moderates edge temperature
• Pasteurized yolk reduces raw-egg risk but does not replace validated cooking/cooling controls

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Dense silky chocolate custard with clean cocoa finish, no graininess, bubbles, rubbery edge or separated fat.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.