Chocolate Pots de Crème

Pot de crème is a loose French dessert custard dating to the 17th century. The name means “pot of custard” or “pot of creme”, which also refers to the porcelain cups in which the dessert is served. It is usually looser than other custards, flans, or crème caramel.

Chocolate Pots de Crème
  • 2 cups heavy cream
  • 150 g good-quality bittersweet chocolate, chopped into small pieces
  • ½ cup sugar
  • 4 large egg yolks, at room temperature
  1. Heat the oven to 150°C and arrange a rack in the middle. Bring about 4 cups water to a simmer over medium heat. Arrange 6 ramekins 2 cm apart in a large baking dish and set aside.
  2. Place cream in a small saucepan over medium heat and bring it just to a simmer. Remove from heat, add chocolate, and stir until completely melted, about 3 minutes then set aside.
  3. Whisk sugar and yolks in a large bowl until thickened and pale in colour (about 2 minutes). Slowly whisk in ⅓ of the chocolate mixture, then add the remainder while constantly stirring (try not to incorporate any air).
  4. Place a fine mesh strainer over a large measuring cup or a bowl with a spout and pour in the custard base.
  5. Remove the strainer and evenly divide the custard base among the ramekins.
  6. Tap each ramekin a few times to break any bubbles that appear on the surface.
  7. Place the baking dish in the oven and carefully add enough of the simmering water to reach 2½ cm up the sides of the ramekins. Cover the dish with aluminium foil and poke several holes in the foil to allow steam to escape.
  8. Bake for 25 minutes or until the outer 2 cm of each custard is set (the centres will still be slightly wobbly).
  9. Remove the ramekins to a rack and let cool to room temperature (about 1 hour).
  10. Serve immediately
These desserts can be covered and refrigerated up to 4 days. If refrigerated, let the pots de crème come to room temperature for 20 minutes before serving.


Comments and Feedback

Be the First to Comment!

Notify of
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend