Pot de Crème (literally “pot of cream”) is a rich, silky French custard served in small pots or ramekins. This version features deep chocolate flavor and a melt-in-your-mouth texture — the perfect finish to an elegant meal.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 35 minsTotal Time 50 minsIngredients
2 cups heavy cream
½ cup whole milk
6 oz bittersweet chocolate, finely chopped (60–70% cocoa)
5 large egg yolks
¼ cup granulated sugar
1 tsp pure vanilla extract
Pinch of salt
Optional garnish: whipped cream, sea salt, or chocolate shavings
Heat Cream and Chocolate
1
In a saucepan, combine cream and milk . Heat over medium until steaming (just below boiling).
Remove from heat and stir in chopped chocolate until fully melted and smooth.
Temper the Egg Yolks
2
In a separate bowl, whisk together the egg yolks , sugar , vanilla , and salt until pale.
Slowly drizzle in about ½ cup of the hot chocolate-cream mixture into the yolks while whisking — this prevents scrambling.
Gradually whisk in the remaining cream mixture until smooth.
Strain and Pour
3
Strain the custard through a fine mesh sieve into a large measuring cup or bowl (this ensures a silky texture).
Pour the custard into 6 small ramekins or espresso cups .
Bake in a Water Bath
4
Place ramekins in a baking dish and fill the dish with hot water halfway up the sides of the cups.
Cover the dish loosely with foil and bake at 300°F (150°C) for 30–35 minutes , or until the edges are set but centers are still slightly wobbly.
Chill
5
Remove ramekins from water bath and let cool at room temperature for 30 minutes.
Refrigerate for at least 2 hours , preferably longer.
To Serve
6
Serve chilled or slightly cool.
Top with a dollop of lightly sweetened whipped cream , a sprinkle of flaky sea salt , or shaved chocolate .
Variations
7
Add 1–2 tbsp of espresso or liqueur (Grand Marnier, Amaretto, or Baileys) for extra depth
Swap dark chocolate for milk or white chocolate
Infuse cream with spices like cinnamon, chili, or cardamom
Pairing Suggestions
8
Drink: Port, espresso, or dessert wines like Banyuls or Pedro Ximénez
Dessert Board: Serve with butter cookies, berries, or candied orange peel
Ingredients Ingredients
2 cups heavy cream
½ cup whole milk
6 oz bittersweet chocolate, finely chopped (60–70% cocoa)
5 large egg yolks
¼ cup granulated sugar
1 tsp pure vanilla extract
Pinch of salt
Optional garnish: whipped cream, sea salt, or chocolate shavings
Directions Heat Cream and Chocolate
1
In a saucepan, combine cream and milk . Heat over medium until steaming (just below boiling).
Remove from heat and stir in chopped chocolate until fully melted and smooth.
Temper the Egg Yolks
2
In a separate bowl, whisk together the egg yolks , sugar , vanilla , and salt until pale.
Slowly drizzle in about ½ cup of the hot chocolate-cream mixture into the yolks while whisking — this prevents scrambling.
Gradually whisk in the remaining cream mixture until smooth.
Strain and Pour
3
Strain the custard through a fine mesh sieve into a large measuring cup or bowl (this ensures a silky texture).
Pour the custard into 6 small ramekins or espresso cups .
Bake in a Water Bath
4
Place ramekins in a baking dish and fill the dish with hot water halfway up the sides of the cups.
Cover the dish loosely with foil and bake at 300°F (150°C) for 30–35 minutes , or until the edges are set but centers are still slightly wobbly.
Chill
5
Remove ramekins from water bath and let cool at room temperature for 30 minutes.
Refrigerate for at least 2 hours , preferably longer.
To Serve
6
Serve chilled or slightly cool.
Top with a dollop of lightly sweetened whipped cream , a sprinkle of flaky sea salt , or shaved chocolate .
Variations
7
Add 1–2 tbsp of espresso or liqueur (Grand Marnier, Amaretto, or Baileys) for extra depth
Swap dark chocolate for milk or white chocolate
Infuse cream with spices like cinnamon, chili, or cardamom
Pairing Suggestions
8
Drink: Port, espresso, or dessert wines like Banyuls or Pedro Ximénez
Dessert Board: Serve with butter cookies, berries, or candied orange peel
