Chocolate Pots de Creme

  • Level: Easy
  • Yield: 6 - 8 servings
  • Total: 2 hr 16 min
  • Prep: 10 min
  • Inactive: 2 hr
  • Cook: 6 min


9 ounces high-quality semisweet chocolate, chopped

1 1/2 cups whole milk

1 1/2 cups heavy cream

6 large egg yolks

5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)

1/4 teaspoon salt

1 tablespoon confectioners' sugar


  1. Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
  2. Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
  3. Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
Let's Get Cooking!

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44 Reviews

Shanna Jacobson

I've never known what to do with all the yolks when I make Angel Food Cake.   Now I do!!  This recipe is fantastic, and I found myself thinking about Pot de Creme all day, every day since I first tried it.  <div><br /></div><div>A few notes:</div><div><br /></div><div>I've tried the "coat the spoon" thing in the past and it didn't work for me.  I Googled custard and learned that I wanted the mixture to be between 160F and 175F.  If you hit 180F, you're doomed.  So I use my candy thermometer for this, and it takes me longer than the 5-6 minutes of cooking time outlined in the recipe.  No issues with curdling this way.</div><div><br /></div><div>Also, it would be helpful, IMHO, to note in the ingredient list that the cream is DIVIDED.  I read it but then forgot when I was actually measuring out ingredients, so 1.5 cups went in.  Second time I remembered and did it "right.". Funny thing??  I  decided l actually liked the consistency better with the additional cream, so I guess that's my "hack."</div><div><br /></div><div>Finally, I used 2% milk, since I didn't have whole, and no issues.  Probably would have been more awesome with whole but if you don't have it on hand, don't let that stop you from whipping up a batch of this awesomeness.</div>

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