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Voatsiperifery pot de crème

Voatsiperifery pot de crème

This rich dish is simply sublime. Serve it in small portions. 


1 ½ cup 35% cream

2 tsp Voatsiperifery pepper, cracked

2 Tbsp sugar

4 oz 60-70% black chocolate

3 egg yolks

2 Tbsp scotch/rum/cognac

Pinch of salt

Citrus lace, for garnish


  1. 1

    Preheat oven to 325° F. Pour cream into a pot. Add cracked pepper and stir. Pour sugar into the center of the cream.

  2. 2

    Bring to a boil, stirring constantly. Simmer 5 minutes and let cool 5 minutes. 

  3. 3

    Add chocolate and rest 1-2 minutes. Incorporate with a spatula. 

  4. 4

    Beat egg yolks in a bowl and gradually incorporate hot cream. Filter through a sieve. 

  5. 5

    Fill 6-8 ramequins. Place on a roasting pan and place in oven. Pour 1 cm of water onto the pan. Cook 12-15 minutes, until the center of the cream is no longer liquid. They should be “trembling.”

  6. 6

    Remove from bain-marie and let cool 20-30 minutes before refrigerating several hours. Serve garnished with long pepper citrus lace