When it comes to elegant and luxurious desserts, few can rival the creamy indulgence of pots de crème! Originating from France, this velvety delight has captured the hearts and palates of dessert lovers worldwide. They have a smooth and creamy texture. The flavor is rich, decadent, and indulgent. These cute little desserts are so fun for any occasion!
Why You Will Love This Recipe
- Pots de crème are the epitome of indulgence.
- Their luxurious texture and rich flavors make them an ideal dessert for special occasions or when you simply want to treat yourself to a little luxury.
- This recipe offers a foolproof method to create the perfect pots de crème, allowing you to impress your guests or satisfy your sweet tooth with minimal effort.
- The texture is absolutely perfect. They are ultra-creamy and smooth.
- The flavor is rich and decadent.
- They are naturally gluten-free and flourless. This makes the filling extra smooth!
- They are great for a small dessert or individual servings.
- Top with a little whipped cream or chocolate shavings! My favorite way is with a little dark chocolate on top.
- Check out this Instant Pot Chocolate Cheesecake or these Chocolate Cupcakes for another favorite chocolate dessert!
What are Pots de Crème?
Pots de crème, which translates to “pots of cream” in French, are a baked custard dessert.
They are often served in individual-sized ceramic pots or ramekins.
Made with a combination of cream, eggs, sugar, and flavorings, pots de crème have a smooth and silky texture that melts in your mouth.
They are typically baked in a water bath to ensure a gentle and even cooking process. This is similar to baking a cheesecake.
Ingredients & Substitutions
These are the main ingredients and substitutions for pots de crème. Scroll down to the recipe card for the full ingredients list and instructions.
Choose high-quality bittersweet chocolate. Finely chop it.
Both heavy cream and whole milk add to the creaminess. Do not use low-fat milk.
Granulated sugar helps sweeten these little French desserts.
Egg yolks make these extra creamy! Do not use the entire egg. Discard the egg whites or use them for another recipe.
Vanilla extract adds a classic homemade flavor.
A little pinch of salt complements the rich chocolate flavor.
Lastly, top with whipped cream and chocolate shavings if desired.
Taste & Texture
Pots de crème boast a velvety-smooth texture that is both delicate and luscious.
With each spoonful, you will experience a rich, custard-like consistency that melts on your tongue.
The flavor profile can be customized to your liking, whether you prefer classic combinations like chocolate or vanilla, or more adventurous variations infused with coffee, caramel, or even spices like cardamom or cinnamon.
How to Make
Step 1
First, preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
Step 2
Place the finely chopped bittersweet chocolate in a heatproof bowl.
Step 3
In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until it reaches a simmer. Remove from heat just before it starts to boil.
Step 4
In a separate bowl, whisk together the egg yolks, vanilla extract, and salt until well combined.
Step 5
Slowly pour the hot cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from curdling.
Step 6
Pour the combined mixture back into the saucepan and place it over low heat. Cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. This takes about 5 to 7 minutes.
Step 7
Remove the saucepan from the heat and pour the mixture through a fine-mesh sieve into the bowl with the chopped chocolate. Let it sit for a minute or two to allow the heat to melt the chocolate, then gently stir until the chocolate is completely melted and the mixture is smooth.
Step 8
Divide the mixture among individual ramekins or small serving glasses. Place the ramekins in a baking dish and fill the dish with enough hot water to come halfway up the sides of the ramekins. This creates a water bath.
Step 9
Carefully transfer the baking dish to the preheated oven. Bake for 30 to 35 minutes, or until the edges are set but the centers still jiggle slightly.
Step 10
Remove the ramekins from the water bath and let them cool to room temperature. Then, cover them with plastic wrap and refrigerate for at least 2 hours or until chilled and set.
Step 11
Finally, garnish the Pot de Crème with a dollop of whipped cream or some chocolate shavings.
Tips & Tricks for Success
Use high-quality ingredients to achieve the best flavor and texture. Opt for fresh, free-range eggs, pure vanilla extract, and rich, full-fat cream.
Strain the custard mixture before pouring it into the pots or ramekins to remove any lumps and ensure a smooth consistency.
Bake the pots de crème in a water bath to prevent them from curdling or forming a rubbery texture.
Let the pots de crème cool completely before refrigerating them. This will allow them to set properly and develop their signature creamy texture.
How to Serve and Store:
Pots de crème are typically served chilled.
Once they have set in the refrigerator, top them with a dollop of whipped cream, a sprinkle of cocoa powder, or a few fresh berries to add a touch of elegance and visual appeal.
When storing, cover each pot or ramekin tightly with plastic wrap to prevent a skin from forming. They can be refrigerated for up to 3 days.
Do not freeze them.
Flavor Variations & Add-Ins
While classic chocolate and vanilla pots de crème are beloved favorites, there are endless possibilities for flavor variations.
Consider infusing the custard with coffee, salted caramel, raspberry, or even a hint of liqueur like Grand Marnier or Bailey’s Irish Cream.
Do not be afraid to get creative and experiment with different combinations to suit your taste preferences.
Switch up the toppings!
How to Serve & Store
Top with shaved chocolate, mini chocolate chips, or even white chocolate.
Serve it with whipped cream or vanilla ice cream.
Sprinkle some powdered sugar on top.
Top with fresh berries or fruit. Sliced bananas are delicious too!
Frequently Asked Questions
Absolutely! Pots de crème can be prepared a day or two in advance, making them a convenient option for entertaining.
This recipe may work with canned full-fat coconut milk. Use this in place of whole milk and heavy cream. Be sure to choose dairy-free chocolate and coconut whipped cream.
Yes, this recipe is naturally gluten-free.
Equipment Needed
Pyrex 3 Glass Mixing Bowls: These mixing bowls are great for baking.
Pyrex Glass Measuring Cups: These are great measuring cups for baking!
Whisk: Use this to mix the ingredients together.
Oven Safe 10 Ounce Ramekins: These oven-safe ramekins are the perfect size for these pots de crème.
You May Also Enjoy
- Chocolate Cake Pops
- Brookies
- Chocolate Peanut Butter No Bake Cookies
- Homemade Brownies
- Easy Snickerdoodles
If you enjoy this pot de crème recipe, please leave a rating and review! You can find more great recipes on Facebook, Instagram, and Pinterest. Check out these Candies and Chocolates for more recipes!
Pots de Crème
Ingredients
- 4 ounces bittersweet chocolate, finely chopped
- 2 cups heavy cream
- ½ cup whole milk
- ½ cup granulated sugar
- 6 large egg yolks
- 1 teaspoon vanilla extract
- pinch salt
- Whipped cream or chocolate shavings , optional garnish
Instructions
- First, preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
- Place the finely chopped bittersweet chocolate in a heatproof bowl.
- In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until it reaches a simmer. Remove from heat just before it starts to boil.
- In a separate bowl, whisk together the egg yolks, vanilla extract, and salt until well combined.
- Slowly pour the hot cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from curdling.
- Pour the combined mixture back into the saucepan and place it over low heat. Cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. This should take about 5 to 7 minutes.
- Remove the saucepan from the heat and pour the mixture through a fine-mesh sieve into the bowl with the chopped chocolate. Let it sit for a minute or two to allow the heat to melt the chocolate, then gently stir until the chocolate is completely melted and the mixture is smooth.
- Divide the mixture among individual ramekins or small serving glasses. Place the ramekins in a baking dish and fill the dish with enough hot water to come halfway up the sides of the ramekins. This creates a water bath.
- Carefully transfer the baking dish to the preheated oven. Bake for about 30 to 35 minutes, or until the edges are set but the centers still jiggle slightly.
- Remove the ramekins from the water bath and let them cool to room temperature. Then, cover them with plastic wrap and refrigerate for at least 2 hours or until chilled and set.
- Just before serving, you can garnish the Pot de Crème with a dollop of whipped cream or some chocolate shavings, if desired.
Notes
- Use high-quality chocolate.
- Be sure that the mixture is entirely smooth before adding to the ramekins.
- Bake them in a water bath. This ensures even baking.
- Cool completely before placing them in the fridge. This allows them to be fully set.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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You know what would be really great? Printing recipe without having to enter an eamail for “interest based advertising.”
Really? Thank you for bringing that to my attention. Let me look into that. I am hoping it is a function of the plug-in that I can deactivate. I’ll circle back and let you know!
Hi AL – wow. that was so obnoxious! I actually went through all the setting in my plugin before trying myself and realizing it is actually a functionality of my ad company. I’ve disabled that and you can now print recipes to your heart’s content without subscribing! ~Lindsey
Great recipe! I halved it since it was just for me and my husband. It divides neatly if you want to serve for two people. The recipe gives really creamy results. I really enjoyed the texture. I also thought it was intense and rich chocolate flavor without it being cloyingly too sweet. Recommend it!
Thank you so much, Peg, for taking the time to come back and share your praise! I also really enjoy this recipe and I think many others will appreciate your comment about easily dividing it in half for 2! ~Chef Lindsey
What size ramekins did you use? Thanks
I used 4-ounce ramekins for this recipe. Enjoy! ~gvd team