Close-up of Dulce De Leche Pots De Crème, as seen on The Pioneer Woman, season 33.
Recipe courtesy of Ree Drummond

Dulce de Leche Pots de Crème

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  • Level: Easy
  • Total: 4 hr 15 min (includes chilling time)
  • Active: 15 min
  • Yield: 4 servings
Pots de crème not only taste divine, but are the perfect desserts for entertaining. Extremely elegant, they can be made ahead, then kept in the fridge until you want to serve them.


Chocolate Crème:

Coconut Whipped Cream:


  1. For the chocolate crème: Put the chocolate in a blender. Add the rum, vanilla, salt and eggs and turn on the blender.
  2. While the mixture is blending, remove the circular disk from the blender lid and very slowly pour in the very hot coffee. (It is essential that the coffee be extremely hot for the resulting mixture to be the right consistency and texture.) Blend until the mixture is smooth and free of visible bits of chocolate, 20 to 30 seconds.
  3. Add 1 tablespoon of the dulce de leche to each of 4 large glasses. Next, pour and divide the chocolate mixture over the top, leaving plenty of room to add a heap of whipped cream later. Next, drizzle each with another tablespoon of dulce de leche on top. The dulce de leche will slowly sink, leaving you ripples of dulce de leche throughout. Refrigerator until the mixture is set, at least 4 hours.
  4. For the coconut whipped cream: Whisk together the cream, powdered sugar and coconut extract in a large bowl until soft peaks form. Set aside.
  5. Before serving, spoon on the coconut whipped cream and decorate with the toasted coconut flakes.