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Pot de crème is silky smooth and loaded with chocolate flavor. Perfectly proportioned into individual servings, you can end any meal on a high note with this delectable dessert!
Chocolate desserts are classic for any party or get-together. And not only that, everyone loves them! Try out this pie, these fantastic cookies, or this delicious cake and your guests will leave full and satisfied!
What IS Pot De Crème?
All of you chocolate lovers, stop where you are. You MUST try out this dessert! It’s all about how you make it! Pot de crème is a custard similar to pudding. The biggest difference between the two is that you stir pudding instead of letting it set. Pudding also uses a thickening agent and this can mask the flavor a little bit. With pot de crème, you use egg yolks to help it set to the perfect consistency. It’s so elegant and classy and your guests will love the presentation!
Because pot de crème doesn’t use any starch in it, then the flavor of the chocolate is BIG. I mean, we are talking that you taste the chocolate more than the sweet, and it is GOOD. Pot de crème is the ultimate chocolate dessert and has been a classic French favorite since the 17th century! It is elegant and classy and tastes divine. It’s everything that you could ask for in a chocolate dessert!
Simple Ingredients to Make Pot De Crème
There are only six ingredients that you need to make this mouthwatering dessert. This ingredients list is so short and straightforward. See the recipe card at the bottom of the post for exact measurements.
- Chocolate: Use high quality bittersweet or semisweet chocolate
- Whipping Cream: This will give it that creamy texture that you often see in custard.
- Whole Milk: I use whole milk because it is just the right consistency. You don’t want your milk too thin.
- Egg Yolks: When you are baking, it’s best to mix in your eggs when they are at room temperature.
- Sugar: This will sweeten up the chocolate flavor a bit.
- Vanilla: The vanilla will enhance all of the other sweet ingredients.
How to Make Pot De Crème
This is the dessert you want to choose when you want to make something simple and impress your guests. It’s delicious and packed with a chocolate flavor that anyone can appreciate.
- Preheat oven and chop chocolate: Preheat the oven to 325°. Chop the chocolate into small pieces and set aside.
- Simmer and whisk: In a medium saucepan heat the cream and milk to just barely simmering. Remove from the heat and add the chocolate. Then, whisk the chocolate until it’s fully melted and smooth.
- Mix and strain: In a large bowl whisk together the egg yolks and sugar. Very slowly add the chocolate mixture to the egg mixture. Strain into another large bowl and stir in the vanilla.
- Bake in water bath and chill overnight: Divide the custard into four 6-ounce ramekins. Place the ramekins in a large baking dish and fill the pan with hot water until halfway up the ramekins. Bake for 25-30 minutes. The pot de creme should be barely set. Chill overnight, or at least 4 hours. Serve with whipped cream and chocolate shavings.
Baking Tips and FAQs
There are a few things that you should watch for when you are baking up this delicious dessert. I’ve compiled a list of those and what you can do to fix them so that yours turn out perfect.
- The texture is grainy: If your texture is turning out grainy then it could be becuase it was served too cold. Make sure to take your dessert out at least 20-30 minutes before you plan on serving it so that the texture turns out nice ans smooth.
- How do I know when they are done? Since different ovens cook differently, it’s important that you watch while they cook very carefully. If you overcook the pot de creme then the texture will turn out grainy. Open the oven when you think that they are done and give the pan a jiggle. The middle should jiggle along with the pan but the outside edges should be set.
- Can I store leftovers? Yes! Cover these up and these will last in your fridge for 4-5 days.
Make These Ahead of Time
Since these have to stay in the refrigerator to set anyway, use that to your advantage! Make these a day or two before you need them! Take them out about 30 minutes before you plan on serving them and garnish the top with some chocolate shavings and some whipped cream!
More Desserts That Everyone Loves
These pot de creme are one of my favorite desserts to make to really get a “WOW! from my guests! But it’s not the only one! Try out these other popular dessert recipes that I have that will leave everyone at the table asking for seconds. They are all so good, try them all!
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Pot De Crème
Ingredients
- 6 ounces High Quality Bittersweet or Semisweet Chocolate
- 2 Cups Whipping Cream
- ½ Cup Whole Milk
- 6 large Egg Yolks
- 1/3 Cup Sugar
- ¼ teaspoon Vanilla
Instructions
- Preheat the oven to 325°. Chop the chocolate into small pieces and set aside.
- In a medium saucepan, heat the cream and milk to just barely simmering. Remove from the heat and add the chocolate. Whisk until the chocolate is fully melted and smooth.
- In a large bowl whisk together the egg yolks and sugar. Very slowly add the chocolate mixture to the egg mixture. Strain into another large bowl and stir in the vanilla.
- Divide the custard into four 6-ounce ramekins. Place the ramekins in a large baking dish and fill the pan with hot water until halfway up the ramekins. Bake for 25-30 minutes, until the custards are just barely set. Chill overnight, or at least 4 hours. Serve with whipped cream and chocolate shavings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Alyssa, you are one of my favorite bakers. Here’s another version. Try making this in little 1/4 or 1/2 pint canning jars (lidded) submerged in a sous vide at 180°F for 1 hour. Use two, Lindt 70% cacao cholate bars, reduce sugar to 1/2 cup and add another egg yolk. An addictive dessert. Use the sous vide for creme brulé as well. Leave a 1/2-inch headspace. The custard is velvety smooth with no curdling of the egg. Using a sous vide cooker, you don’t even have to watch it. Quality chocolate makes a quality pots de creme.