Pots de creme is a rich, creamy, indulgent, chocolate dessert. This pudding-like treat is perfect for dinner parties, Valentine’s Day, holiday gatherings, or whenever a chocolate craving strikes!
For more delicious chocolate desserts, try Easy Chocolate Lava Cake Recipe and Miso Chocolate Chip Cookies next.
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Treat yourself and your guests to pots de creme. This fancy pudding is silky smooth and satisfying to the palate. Each luxurious spoonful of thick chocolate custard melts in your mouth. This snack is so delectable, that it has its own holiday! (National Pots De Creme Day is August 27.)
Why This Recipe Works
- Simple to Make – Chocolate pots de creme takes about 30 minutes to prep and the rest of the time is spent letting the dessert chill in the fridge.
- Perfect for Events – Pots de creme are preportioned into small bowls or ramekins so they are perfect for guests to grab at a party or gathering.
- Gluten-Free Dessert – This recipe is naturally gluten-free, which means more people can enjoy it. When you’re serving guests with various diets, it’s always a win to find a dish that everyone can enjoy.
What is Pot de Creme?
Pot de creme is a French dessert made with egg yolks, heavy cream, sugar, and milk with additional ingredients added for flavor (like espresso, chocolate, vanilla, or butterscotch). “Pots de creme” translates to “pots of cream.” The pot references the porcelain cups the custard dessert is traditionally served in.
Traditional pots de creme is heated on the stovetop, strained, poured into cups, and then baked using the water bath method (similar to the prep for Creme Brulee or cheesecake). If you are wondering what gives this dessert its luscious texture, it’s the combination of cream and egg yolks–and the best part: no baking required!
Pots de Creme vs Mousse
Pots de creme and mousse are often compared but they are two different desserts. Pot de creme is thick and velvety, whereas mousse is light and airy. The first uses egg yolks, while the latter uses egg whites.
Tools You’ll Need
Ingredients You Will Need for Pot de Creme
As decadent as this dessert is, it is made with pantry staples. If you can, opt for organic cream, milk and eggs, and use quality. Since this recipes relies of a few ingredients for flavor, quality matters.
- Heavy cream – This thickens the custard.
- Whole milk – Milk makes it creamy. Skip the low-fat milk because it won’t give you the desired results.
- Egg yolks – This enriches the dish and binds with the heavy cream and milk to thicken the custard. Hold the egg whites and use them for another recipe.
- Sugar – This sweetens the dessert and balances the richness of the bittersweet chocolate.
- Kosher salt – I use Diamond Crystal; only a small amount is used to balance the sweetness and richness.
- Pure vanilla extract – Added to round out the flavors. I use Neilson Massey.
- Espresso powder – Don’t worry; your pots de creme won’t taste like coffee. A small amount is added to deepen and heighten the chocolate flavor.
- Bittersweet chocolate – Go for quality 70% bittersweet chocolate; I use Guittard. The bitterness balances well the cream and sugar. Semisweet chocolate (64%) also works for this recipe, but you will likely need to reduce the amount of sugar as it is sweeter. Roughly chop 6 ounces, and reserve the remaining ½ ounce for topping.
Whipped Cream
- Heavy cream – Ensure the cream is very cold so the mixture properly expands into a light and airy mass.
- Sugar – To sweeten the whipped cream.
- Pure vanilla extract – Use Neilson Massey.
- Kosher salt – You need just a little to enhance the overall flavor.
How To Make Pots de Creme
This no-bake recipe takes less time and garners the same, luscious results as classic pots de creme. Sounds like a win-win, right? Let’s get into the how-to.
- Prepare eggs and chocolate – Place egg yolks in a small mixing bowl, along with sugar and salt. Whisk until eggs turn a pale yellow. In a separate bowl, add roughly chopped chocolate. Set aside both bowls.
2. Warm the milk mixture – Add heavy cream and milk to a medium-sized pot and heat over medium low heat. To ensure the proper temperature, use a candy thermometer. The mixture should not come to a simmer, but heated through until steam rises from the milk, a temperature reading of 175°F – 180°F.
3. Temper the eggs – Once the milk mixture comes to temp, slowly ladle a small amount into the egg mixture then whisk to incorporate. Continue to add one ladle at a time until ½ of the milk mixture is incorporated into the eggs, then transfer the egg mixture back into the remaining milk. Whisk until thoroughly combined. Add espresso and pure vanilla extract, whisking until combined.
4. Heat mixture to 175°F – Heat the custard to 175°F, whisking consistently. Cook for 2-3 minutes or until slightly thickened. You should be able to coat the back of a spoon with custard.
5. Transfer custard to chocolate – Place sieve over the bowl of chocolate pour the custard over the sieve. Discard lumps or bubbles that remain in the sieve. Leave to sit for 1 minute then use a spatula to stir until chocolate completely melts.
6. Pour into ramekins and chill. Distribute the custard among 4 ramekins. Leave to cool for 30 minutes then transfer to the refrigerator to set for at least 4 hours.
Whipped Cream
Just before serving, add all whipped ingredients to a bowl. Use an immersion blender or hand mixer to beat until the heavy cream thickens.
Shave Chocolate
Using a vegetable peeler, turn the chocolate on its side and peel down lengthwise, creating small and thin pieces. Set aside until ready to use.
How To Serve Pots De Creme
Add a dollop of whipped cream to each pots de creme and finish with a few shavings of chocolate. Enjoy!
Tips and Tricks
- You can’t make pot de creme without a candy thermometer. Accuracy is of importance because if the temperature is too low, the custard won’t set properly; and if it’s too high, it might curdle or overcook. A candy thermometer helps you monitor the temperature, allowing you to remove the custard from the heat just before it reaches the point of curdling, ensuring a smooth and creamy texture. See the “tools” section for thermometer recommendations.
- Remember to strain the custard mixture before pouring them into the ramekins. This ensures your pots de creme are perfectly smooth and rids the custard of bubbles from stirring.
- Allow the mixture to cool down to room temperature before placing them in the fridge to chill. This gives them time to properly set.
- Cover leftovers with plastic wrap and refrigerate for up to 2 days. Some like to eat it immediately but if you let it sit for about 20 minutes and come to room temperature, it’s easier to consume.
Variations
- Dairy Free – Swap heavy cream for coconut cream and milk for your favorite non-dairy milk (i.e., oat milk, almond milk, or coconut milk). Use dairy-free chocolate as well.
- Consistency – If you prefer a thinner pot de creme, use one less egg.
- Flavor – If you love the idea of pot de creme but aren’t a fan of chocolate, you can swap it for another flavor. Try vanilla, butterscotch, pumpkin, caramel, or even lemon.
- Garnish – Add to the taste and presentation by topping each pudding with cocoa powder, a sprig of mint, fresh raspberries, or a thin orange slice.
Frequently Asked Questions
Where is pots de crème from?
This custard dessert originated in 17th-century France. It was initially a pie filling. Eventually, the pie crust was eliminated and today, it is served in small porcelain bowls.
Why didn’t my pots de creme set?
Two things could’ve happened here: more time is needed to set in the refrigerator, I recommend 2-4. Another reason could be that they did not thicken completely when the eggs were added to the cream mixture. Be sure the custard coats the back of a spoon just before passing through a sieve (see photo).
What is pots de crème made of?
To make pots de creme, you need egg yolks, heavy cream, sugar, milk, and additional ingredients for flavor (like chocolate or vanilla).
How do you pronounce pots de crème?
Phoentetically, pots de creme is pronounced “poh deh krem”.
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Pots de Creme
Equipment
- 4 5-ounce Ramekins
- Candy Thermometer
- Medium Pot
- Whisk
- 2 Mixing bowl
- Double Mesh Sieve
Ingredients
- 1¼ cups heavy cream
- ¾ cup whole milk
- 5 large egg yolks
- ¼ cup sugar
- ¼ teaspoon kosher salt, Diamond Crystal
- 1½ teaspoons pure vanilla extract, I use Neilson Massey
- ¾ teaspoon espresso powder
- 6½ ounces 70% cacao bittersweet chocolate, I use Guittard, roughly chop 6 ounces, and reserve remaining ½ ounce for topping
Whipped Cream
- ½ cup heavy cream, very cold
- 2 teaspoons sugar
- 1¼ teaspoons pure vanilla extract, I use Neilson Massey
- ⅛ teaspoons kosher salt
Instructions
- Prepare eggs and chocolate – Place egg yolks in a small mixing bowl, along with sugar and salt. Whisk until eggs turn a pale yellow. In a separate bowl, add roughly chopped chocolate. Set aside both bowls.
- Warm the milk mixture – Add heavy cream and milk to a medium-sized pot and heat over medium low heat. To ensure the proper temperature, use a candy thermometer. The mixture should not come to a simmer, but heated through until steam rises from the milk, a temperature reading of 175°F – 180°F.
- Temper the eggs – Once the milk mixture comes to temp, slowly ladle a small amount into the egg mixture then whisk to incorporate. Continue to add one ladle at a time until ½ of the milk mixture is incorporated into the eggs, then transfer the egg mixture back into the remaining milk. Whisk until thoroughly combined. Add espresso and pure vanilla extract, whisking until combined.
- Heat mixture to 175°F – Heat the custard to 175°F, whisking consistently. Cook for 2-3 minutes or until slightly thickened. You should be able to coat the back of a spoon with custard.
- Transfer custard to chocolate – Place sieve over the bowl of chocolate pour the custard over the sieve. Discard lumps or bubbles that remain in the sieve. Leave to sit for 1 minute then use a spatula to stir until chocolate completely melts.
- Pour into ramekins and chill. Distribute the custard among 4 ramekins. Leave to cool for 30 minutes then transfer to the refrigerator to set for at least 4 hours.
Whipped Cream
- Just before serving, add all whipped ingredients to a bowl. Use an immersion blender or hand mixer to beat until stiff peaks form.
Shave Chocolate
- Using a vegetable peeler, turn chocolate on its side and peel down lengthwise, creating small and thin pieces. Set aside until ready to use.
To Serve
- Add a dollop of whipped cream to each pots de creme and finish with a few shavings of chocolate. Enjoy!
