Chocolate Pots de Crème
Updated: 4 days ago
Small pots of silky, deeply chocolatey baked custard: richer than mousse, smoother than pudding, and made for sharing.
TIME 4½ hours, mostly chilling | SERVES 6 | LEVEL Easy |
Why You'll Love It
FIVE INGREDIENTS Chocolate, cream, milk, sugar and egg yolks | SILKY AND RICH Baked gently in a water bath |
MAKE-AHEAD DESSERT They need to chill, so they’re ready when you are | ELEGANT WITH NO FUSS No mixer, no tricky techniques |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Chocolate Pots de Crème
Serves 6 | Prep: 20 minutes | Bake: 40 to 45 minutes | Chill: at least 3 hours
Ingredients
6 ounces bittersweet chocolate, finely chopped
1½ cups heavy cream, divided
1½ cups whole milk
2 tablespoons sugar
8 large egg yolks
Boiling water, for the water bath
Instructions
STEP 1 OF 4
Melt the Chocolate
Preheat the oven to 300°F (150°C).
Melt the chocolate with ½ cup of the cream in a heatproof bowl set over a pan of barely simmering water, stirring occasionally. Remove from the heat.
You'll know it's right when the chocolate and cream are smooth and glossy, with no lumps left. |
If something's off: if the chocolate seizes or turns grainy, it got too hot. Keep the water at a bare simmer and make sure the bottom of the bowl isn't touching it. |
STEP 2 OF 4
Make the Custard
Heat the milk, the remaining 1 cup cream and the sugar in a saucepan until the sugar dissolves and the mixture is steaming.
Whisk the egg yolks in a bowl, then slowly add the warm milk mixture, whisking constantly.
Strain into the melted chocolate and stir until smooth.
You'll know it's right when the custard is silky and evenly colored, with no flecks of cooked egg in the strainer. |
Chef Jon's tip: Pour the warm milk into the yolks in a thin stream at first. Going slowly is what stops the eggs from scrambling. |
STEP 3 OF 4
Bake
Divide among 6 ramekins and set them in a baking dish. Pour hot water into the dish to come halfway up the sides of the ramekins.
Bake until the edges are set but the centers still wobble slightly, 40 to 45 minutes.
You'll know it's right when the edges are set but the centers still wobble slightly when you give the dish a gentle nudge. They firm up as they chill. |
STEP 4 OF 4
Chill and Serve
Lift the ramekins out of the water bath and cool on a rack for 30 minutes.
Cover and refrigerate until set, at least 3 hours. They keep for up to 3 days, though the texture is at its best within the first day.
You'll know it's right when a spoon slides through the custard cleanly and it holds its shape. |
Tips for Success
Use Good Chocolate: It’s the main flavor. Choose a bittersweet chocolate you’d enjoy eating.
Temper the Yolks Slowly: Adding the warm milk gradually stops the eggs from scrambling.
Strain the Custard: It catches any cooked bits of egg for the silkiest texture.
Trust the Wobble: Take them out while the centers still jiggle; they firm up as they chill.
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Key Ingredients
Bittersweet Chocolate: The main flavour, so choose one you'd happily eat on its own.
Heavy Cream: Melted with the chocolate and stirred into the custard, it gives the pots their dense, silky richness.
Whole Milk: Lightens the cream just enough so the custard stays smooth and spoonable rather than heavy.
Egg Yolks: Tempered slowly with the warm milk, they set the custard into a smooth, glossy cream.
Sugar: Just a little, to soften the bittersweet chocolate without making it too sweet.
Boiling Water: The water bath gives gentle, even heat so the custards set without curdling or turning grainy.
What Are Pots de Crème?
Pots de crème, French for “pots of cream,” are small baked custards, traditionally served in little lidded pots. They sit somewhere between a mousse and a crème brûlée without the burnt sugar top: dense, silky and spoonable.
The secret is gentle heat. Baking the custards in a water bath at a low oven temperature keeps the egg yolks from overcooking, so they set into a smooth, glossy cream rather than turning grainy.
Common Mistakes to Avoid
Overheating the chocolate: it can seize or turn grainy
Skipping the water bath: the custards overcook and curdle
Overbaking: a fully firm center means a rubbery texture
Serving too soon: they need at least 3 hours to set
What to Serve with Pots de Crème
Softly whipped cream
Fresh raspberries
A crisp shortbread biscuit
A small glass of port or espresso
How to Store
Fridge: cover and refrigerate for up to 3 days.
Serving: let them sit at room temperature for 15 minutes before serving for the creamiest texture.
Frequently Asked Questions
What does pots de crème mean?
“Pots of cream” in French: small, rich baked custards.
What’s the difference between pots de crème and mousse?
Mousse is aerated and light; pots de crème are baked custards, denser and silkier.
Can I make pots de crème ahead?
Yes, up to 3 days ahead. They need at least 3 hours in the fridge anyway.
What can I do with the egg whites?
Freeze them, or use them for meringues, macarons or an egg-white omelet.
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Recommended Equipment
Make this recipe easier with the right tools: Sauce Pan, Ramekins, Silicone Spatula, Glass Measuring Cup. Also useful: Ceramic Baking Dish.
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