Pot de Creme

Total Time:
4 hr 30 min
45 min
3 hr
45 min

6 servings

  • 3 ounces bittersweet chocolate, cut into small pieces
  • 2 cups heavy cream
  • 1/2 cup milk
  • 5 egg yolks
  • 1/4 cup granulated sugar
  • Pinch salt
  • White Chocolate Whipped Cream, recipe follows
  • Grated chocolate, for garnish
  • White Chocolate Whipped Cream:
  • 2 ounces white chocolate, finely chopped
  • 1 1/2 cups heavy cream, chilled

Place rack in the center of the oven and preheat the oven to 375 degrees F.

Melt the chocolate in a medium heatproof bowl set over gently simmering water. When the chocolate is almost melted, turn off the heat and let stand until completely melted.

Meanwhile, in a medium saute pan, scald the cream and milk. Watch carefully as cream will boil over.

In a medium mixing bowl, whisk together the egg yolks, sugar, and salt until the sugar is completely dissolved. Slowly whisk the hot cream mixture into the yolks. If you add the hot cream mixture too quickly, the egg yolks could cook and leave undesirable cooked egg particles.

Remove the melted chocolate from the stove and pour the hot cream mixture through a fine mesh strainer into the melted chocolate. Whisk until well combined and smooth.

Ladle the mixture into 6 (3/4-cup) ramekins. Line the bottom of a baking pan with a clean kitchen towel or paper towels. Place the filled ramekins in the baking dish on the towel. Pour in enough hot water to reach halfway up the sides of the ramekins. Cover the entire pan with aluminum foil and place in the oven. Bake until mixture around the edges of the ramekin is firm when lightly shaken, about 35 minutes. (Baking time will vary depending on depth and width of ramekins.) The center of the Pot de Cremes may still jiggle slightly when shaken, but that is okay, it will firm up as it chills.

Carefully remove the ramekins from the baking pan, wipe dry and allow to cool. Once cooled, refrigerate until firm, about 2 to 3 hours.

To serve, spoon some White Chocolate Whipped Cream into the ramekin and garnish with some grated chocolate.

White Chocolate Whipped Cream:

Melt the white chocolate in a double boiler over barely simmering water, stirring occasionally. Once melted, remove from the heat and cool to room temperature.

Whip the cream in a chilled bowl to soft peaks. Fold in the cooled chocolate and beat to stiff peaks.

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4.5 15
Sounds delicious, can this be made with white chocolate. My son doesn't eat dark chocolate. item not reviewed by moderator and published
i got it right! and it was delicious! whoever the reviewer is who said the melted chocolate and hot cream should be incorporated slowly is exactly right. i had also tempered the hot cream into the eggs painstakingly slow. the payoff was well worth it. the other thing--i took it out of the oven right at 35 mins even though it jiggled more than i thought it should. not to fear. they set perfectly. i put the first spoonful in as i was walking to the table. it stopped me in my tracks. by the time i was finishing the last bites, my toes were curled. true stuff. item not reviewed by moderator and published
The ratio is off. Most other recipes use 6-9 oz. of chocolate and 6 yolks to this amount of cream/milk. It was okay, but I'm used to and prefer a denser, richer Pot de Creme. A white chocolate mousse may work better than the whipped cream. I didn't like the texture of it - a little grainy. item not reviewed by moderator and published
I was hesitant after reading the reviews, but I followed the recipe exactly (except I used all cream since we don't use dairy milk. As long as you take your time and slowly add the cream mixture to the chocolate, it incorporates nicely. The end result was a very creamy, consistent pot de creme. For the white chocolate whipped cream -- as other said, it doesn't work quite right. I ended up with crunchy chunks of white chocolate in the whipped cream. Everyone actually liked the texture, but I'm not that was the intent of this recipe. item not reviewed by moderator and published
I don't melt the chocolate over a double boiler for the white chocolate cream. I melt it in the microwave until it's soft, take it out and stir the chocolate until the residual heat melts the rest of the chocolate down. I then add my white chocolate to the heavy whipping cream when it forms soft to medium peaks. I finish whipping the cream with a hand held beater until medium to stiff peaks form, but of coarse, do not over beat, or then you will have a very sweet butter. item not reviewed by moderator and published
This is an great recipe, provided you know a few details that the recipe leaves out. 1) When it says to whisk the hot cream & egg mixture into the melted chocolate, it means whisk it in very slowly, by parts. If you don't, the chocolate will not incorporate fully and you will end up with little flecks of chocolate in your custard. 2) The white chocolate whipped cream recipe flat-out doesn't work. I don't know how on earth you can fold melted chocolate into chilled cream and not end up with a disgusting mess of whipped cream and chocolate chunks. 3) Use a thermometer instead of the jiggle test. Pull them from the oven when the center of one of the pots de creme tests at 150 degrees or just over. By the time you get them out of the oven and out of the water bath, they will be cooked just right; any longer and your custard will be grainy. 4) Individual lidded pots (as opposed to ramekins) will keep water from the bain marie from getting into your custard. Plus they look fancier. item not reviewed by moderator and published
I love this recipe. I have made it several times. I find that it is difficult to fully incorporate the melted chocolate into the egg and cream mixture. The first two times it was a bit grainy from the bits of chocolate (it could be the chocolate I am using). Instead, I whisk the chopped chocolate into the scalded milk until it is completely melted and smooth (like thick hot chocolate). I then add that slowly to the egg mixture. Made a world of difference and the texture was perfect. This recipe is spot on. Not too sweet, great dark chocolate taste. All around so delicious. item not reviewed by moderator and published
Easy and extremely delicious! item not reviewed by moderator and published
I loved these. I usually splurge and get one when I shop at the upscale grocery store near my work. I decided i would try to make them for my bf for Valentines last year, and we both enjoyed the recipe. However, I couldn't get the white chocolate to incorporate in the cream without getting hard all over again, so we just had regular whipped cream with them. They were still absolutely delicious! item not reviewed by moderator and published
This dessert turned out very tasty. The two chocoholics in the house were blown away by it. This is a perfect party dessert. You can make it ahead of time and looks very elegant in individual ramekins. item not reviewed by moderator and published
This recipe was heavenly! It was so creamy and smooth. If you like chocolate, you'll go crazy over this. item not reviewed by moderator and published
* * * * * 5 STAR * * * * * item not reviewed by moderator and published
I made this as a Valentine's treat for me and my chocoholic husband, and we couldn't believe how wonderful this was. Full of flavor, but not too sweet. Will certainly do this again. item not reviewed by moderator and published
And very easy to make! My friends were all blown away by the pot de creme. It's like something you'd get in an expensive restaurant! Be sure to make the white chocolate whipped cream, as it is the perfect topping for this. item not reviewed by moderator and published

Not what you're looking for? Try:

Chocolate Pots de Creme

Recipe courtesy of Alex Guarnaschelli