📝 About This Recipe
Originating from 17th-century France, Pots de Crème is the ultimate expression of custard—denser than a mousse and creamier than a flan. This version features high-quality dark chocolate infused with a hint of espresso to deepen the cocoa notes, resulting in a silk-like texture that melts instantly on the tongue. It is a sophisticated, make-ahead dessert that brings the elegance of a Parisian bistro right into your home kitchen.
🥗 Ingredients
The Custard Base
- 1 1/2 cups Heavy cream (high quality, at least 36% milk fat)
- 1/2 cup Whole milk
- 5 ounces Bittersweet chocolate (60-70% cacao, finely chopped)
- 6 large Egg yolks (at room temperature)
- 1/3 cup Granulated sugar
- 1 teaspoon Pure vanilla extract (or vanilla bean paste)
- 1/2 teaspoon Instant espresso powder
- 1/4 teaspoon Fine sea salt
For Garnish
- 1/2 cup Heavy whipping cream (cold, for topping)
- 1 tablespoon Powdered sugar
- 1 pinch Flaky sea salt (such as Maldon)
- 1 tablespoon Chocolate shavings (for decoration)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Arrange six 4-ounce ramekins or traditional pot de crème jars in a high-sided roasting pan or baking dish.
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2
In a medium saucepan over medium heat, combine the heavy cream, whole milk, espresso powder, and sea salt. Heat the mixture until it just begins to simmer (small bubbles forming around the edges), then remove from heat immediately.
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3
Add the finely chopped chocolate to the hot cream mixture. Let it sit undisturbed for 2 minutes to melt, then whisk gently until the mixture is completely smooth and glossy.
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4
In a separate medium glass bowl, whisk the egg yolks and granulated sugar together until they become slightly pale and well combined. Do not over-beat; you want to avoid creating too many air bubbles.
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5
To 'temper' the eggs, very slowly drizzle about 1/2 cup of the warm chocolate cream into the egg yolks while whisking constantly. This prevents the eggs from scrambling.
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6
Gradually pour the remaining chocolate cream into the egg mixture, whisking continuously until the custard is uniform. Stir in the vanilla extract.
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7
Strain the custard through a fine-mesh sieve into a large liquid measuring cup. This is the secret to a perfectly smooth, professional texture, as it removes any tiny bits of cooked egg.
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8
Divide the liquid custard evenly among the prepared ramekins. If you see any small bubbles on the surface, gently pop them with a toothpick or the tip of a paper towel.
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9
Place the roasting pan on the middle oven rack. Carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins, creating a 'bain-marie' (water bath).
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10
Cover the entire roasting pan tightly with aluminum foil, poking a few small holes for steam to escape. Bake for 30-35 minutes.
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11
Check for doneness: The edges should be set, but the centers should still have a gentle 'jiggle' like gelatin when the pan is moved. They will firm up as they cool.
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12
Carefully remove the ramekins from the water bath and let them cool to room temperature on a wire rack. Once cool, cover each with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
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13
Before serving, whisk the cold heavy cream and powdered sugar until soft peaks form. Top each pot de crème with a dollop of cream, a sprinkle of flaky sea salt, and chocolate shavings.
💡 Chef's Tips
Always use a water bath (bain-marie) to ensure even heat distribution and prevent the eggs from curdling. Straining the mixture through a fine-mesh sieve is non-negotiable for that signature silky mouthfeel. Do not overbake; if the center is firm when you take it out of the oven, the texture will be rubbery rather than creamy. Use the best quality chocolate you can find, as it is the primary flavor profile of the dish. If you don't have ramekins, small espresso cups or even mason jars work beautifully for a rustic look.
🍽️ Serving Suggestions
Pair with a glass of ruby Port or a sweet dessert wine like Sauternes. Serve alongside fresh raspberries or sliced strawberries to cut through the richness. A crisp almond tuile or shortbread cookie provides a wonderful textural contrast. Accompany with a cup of strong, dark roast coffee or a double espresso. For a holiday twist, add a tiny splash of orange liqueur or peppermint extract to the custard.