Chocolate Pots de Crème
4.8
(93)
Pots de crème translates from the French to “jars of cream,” but the name undersells how tasty this chocolate pudding is. The understated moniker does convey how simple it is, though: not quite as easy as pouring cream into jars, but not far off. Basically, if you can operate the burner on your stove, you can make this chocolate dessert. If you’ve ever made homemade chocolate pudding before, you’ll recognize the format. You heat milk and heavy cream, combine it with chopped chocolate, and then mix it with egg yolks and sugar. The twist here is that there is no cornstarch to muddy the chocolate flavor, because the egg yolks and long, slow baking process thicken it enough.
This version comes via the now-closed Cafe Tamayo in Saugerties, New York, and it’s dinner party perfection. Preportioned and easy to make in advance, you can make this pots de crème recipe up to two days in advance—just store them in the fridge, covered in plastic wrap. If you want to gussy it up further, you can always garnish the individual portions with whipped cream, cacao nibs, dark chocolate curls, or even a little drizzle of nice olive oil, but you can keep to the spirit of the name and serve a little jar of cream, this glorious pudding, all on its own.
Recipe information
Total Time
1 hour 20 minutes, plus chilling time
Yield
6 servings
Ingredients
Preparation
Step 1
Preheat oven to 325°. Bring 2 cups heavy cream and ½ cup whole milk just to a simmer in a medium heavy saucepan over medium heat. Remove from heat and add 5 oz. bittersweet or semisweet chocolate, chopped; whisk until chocolate is melted and mixture is smooth.
Step 2
Whisk 6 large egg yolks and ⅓ cup sugar in a large bowl to blend. Whisking constantly, gradually pour hot cream mixture into yolk mixture; whisk until custard is smooth. Strain custard through a fine-mesh sieve into a medium bowl. Let cool 10 minutes, skimming any foam from surface.
Step 3
Divide custard among ramekins; cover each with foil. Set ramekins in a large baking dish and pour in hot water to come halfway up sides of ramekins. Transfer baking dish to oven and bake custards until set but still jiggly in the centers when gently shaken, 50–60 minutes. Carefully transfer ramekins to a wire rack, remove foil, and let cool. Chill custards until cold, at least 3 hours.
Do Ahead: Pots de crème can be made 2 days ahead. Cover and keep chilled.
Leave a Review
Reviews (93)
Back to TopAs others have said, this is a pitch perfect dessert and super easy to make. I added a touch of sea salt, homemade whipped cream and raspberries. Also spread the recipe across 8 ramekins and that was perfect. Highly recommend!!
Bonnie
Los Angeles CA
3/23/2024
So delicious!!! A dollop of whipped cream on top and they are a decedent end to any meal.
Megan
Niwot, CO
3/14/2024
I am going to make this and I am wondering how to best "skim any foam" from the chocolate mixture?
Anonymous
5/23/2023
Excellent recipe! I added 2 tablespoons of bourbon to the cream & 1 tablespoon of vanilla extract. Before serving I added some freshly made whipped cream & 2 luxardo cherries. Everyone loved this
Anonymous
New Hope, PA
2/28/2023
fabulous but one human being cannot possibly eat an entire serving!
atwhistler
bayfield ontario
2/16/2021
Decadent and delicious! I used 6 oz of Valhrona 70% dark chocolate and 1 tsp of espresso powder for a more intense chocolate flavor — it was devine. Topped with a dollop of homemade whipped cream, raspberries and some chocolate shavings. This is my go to GF dinner party dessert and its always a big hit.
Anonymous
Bucks County,PA
10/26/2020
Have made this recipe multiple times and it never disappoints. It is my husbands absolute favorite dessert! I top it with a homemade whipped cream and a raspberry coulis, the coulis perfectly cuts through the decadence and makes it the perfect dessert!
erthebear
Texas
8/11/2019
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