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Home {Cookin’} for the Holidays: Case Dighero


2 cups whipping cream

1/2 cup whole milk

6 ounces semisweet chocolate, chopped

6 large egg yolks

1/3 cup sugar


For the Shaken Cream:

1 1/2 cups whipping cream

1 teaspoon cardamom powder

2 tablespoons honey



Seeds from pomegranate

Photo credit: Meredith Mashburn

Photo credit: Meredith Mashburn


Preheat oven to 350°F. Combine cream and milk in a heavy medium saucepan and simmer over medium heat. Reduce heat to low. Add chocolate and whisk until melted and combined. Whisk yolks and sugar in a large bowl, then slowly whisk in hot chocolate mixture. Allow time to cool.

Divide mixture between six small soufflé cups. Cover each with foil. Place cups in a large baking pan and add enough hot water to cover halfway up sides of cups. Bake until custards are set but slightly wobbly – approximately 1 hour. Remove cups and chill until cold – approximately 1 hour.

Just before serving, combine whipping cream, cardamom, and honey into a Mason jar – shake vigorously until thick, then spoon a dollop on each pot de crème. Garnish with pomegranate seeds and enjoy!


This post was written by Case Dighero, Edible Culture.