This luxuriously decadent dessert is easy to make and will be the star of any meal.
A pot de crème is one of my favorite French desserts. It’s right up there with crème brûlée and crème caramel. I’m usually happy if a restaurant has only one of these desserts on the menu. However, if they have two or three of them, a dilemma arises. I never know which to choose. If my taste is leaning toward the salty goodness of caramel, then the choice is crème caramel. When vanilla calls to me, I opt for crème brûlée with its crunchy topping of caramelized sugar. But if a chocolate pot de crème is an option, the decision is easy. I rarely say no to chocolate. With this pots de crème recipe, I can enjoy the rich flavors of this dessert any time I like.
It’s easy to substitute nondairy milk and cream for the whole milk and heavy cream in this recipe. The key is to use options with equally rich consistencies, such as coconut cream for heavy cream and coconut milk or cashew milk for whole milk. The substitutions will slightly alter the taste, but the dessert will still be delicious.
You’ll notice that this recipe does not contain added sugar, as it calls for semisweet chocolate. If you don’t have semisweet chocolate on hand, bittersweet or dark chocolate will do fine. You’ll have to whisk in two to three tablespoons of granulated or coconut sugar into the egg yolks before adding the hot cream. Coconut sugar takes a bit longer to melt than granulated sugar, so let it sit for a while before adding the hot cream, if necessary.
Whether you use substitutions or make the recipe as written, you’ll love the deeply decadent flavors of this dish. The creamy richness of the custard pairs beautifully with the slight bitterness of the chocolate and coffee. And the vanilla extract adds the perfect touch of buttery warmth. It’s a sweet indulgence that’ll impress all your dinner guests!
Differences between delicious French custards
Let’s face it, French custards are beloved around the world for their decadent flavors, rich pudding-like textures, and beautiful presentations. They are so easy to make at home that you don’t need to wait until you dine out at a French bistro or patisserie to enjoy them. However, trying to remember the difference between them is not always easy—except for crème brûlée with its iconic crunchy topping. Let’s take a closer look at what makes each of these desserts special.
- Pots de Crème: With their silky-smooth, light texture, pots de crème can come in various flavors, including vanilla, chocolate, salted caramel, raspberry, and coffee. You might even find some flavored with liqueurs, like Baileys Irish Cream and Grand Marnier. Chocolate is the most common and my personal favorite. Although long, slow baking is standard, it can also be made on the stove, as with this recipe. You will often find this dessert served with a dollop of whipped cream.
- Crème Brûlée: With its thick, firm custard, crème brûlée features a more scoopable texture. It is made with all heavy cream, providing that decadent richness that makes it so craveable. This dessert is always baked low and slow in a water bath, and it’s known for its torched sugar topping, which results in a crunchy crust that you can crack with your spoon. While its most common flavor is vanilla, as in this Crème Brûlée Recipe, you may find other flavors such as citrus, eggnog, maple, and others. Try this Chocolate Crème Brûlée or this Pumpkin Crème Brûlée for fun variations.
Crème Caramel: With its rich flavor and luxurious texture, thanks to a higher ratio of egg yolks to milk, crème caramel—also known as flan in some countries—is genuinely an excellent treat. Bake this recipe low and slow in a water bath to achieve the proper consistency. The star of this dish is the hot caramel that coats the bottom of the ramekins before the custard is added. Once baked and unmolded, the caramel oozes around the sides of the custard, making a stunning appearance and tantalizing the taste buds with every delectable bite.
How do I store leftovers?
Store pots de crème in the refrigerator wrapped tightly with plastic wrap for up to 4 days. You can also freeze them, tightly wrapped, for up to 3 months. Defrost them overnight in the refrigerator, and always let them sit out at room temperature for at least 15 minutes to soften before enjoying.
Serving suggestions
Serve pots de crème after a delicious French-themed meal that begins with Boursin-Stuffed Mushrooms as your first course. Next, enjoy your favorite salad greens with this bright and tangy Red Wine Vinaigrette. Move on to your main course of French Onion Chicken, Lyonnaise Potatoes, and Roasted Brussels Sprouts And Asparagus. If you love chocolate as much as I do, prepare some Chocolate Whipped Cream to finish the dessert off right. Add a sliced strawberry or raspberry on top for a burst of color, and know that you have presented an incredible meal.
Ingredients
- 1 1/4 cups heavy cream
- 3/4 cup whole milk
- 5 large egg yolks
- 1/2 teaspoon vanilla extract
- 6 ounces semisweet chocolate chopped
- 1/4 teaspoon espresso powder optional
- 1 pinch kosher salt
- Whipped cream for serving (optional)
Instructions
- Combine the heavy cream and whole milk in a saucepan. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer with small bubbles along the edges. Remove the pan from the heat immediately.
- In a medium bowl, whisk the egg yolks until smooth. Slowly drizzle half of the hot cream mixture into the yolks while constantly whisking to prevent curdling. Pour the tempered yolk mixture back into the saucepan and heat over medium-low heat until the custard slightly thickens, about 2 minutes. Then remove from the heat and add the vanilla extract.
- Stir in the chopped semisweet chocolate, adding the espresso powder and kosher salt along with it. Allow the chocolate to sit and melt for about 1 minute, then whisk until the mixture is smooth and fully combined.
- Pour the custard through a fine-mesh strainer into a clean bowl, removing any clumps or bubbles. Divide the custard evenly among six 4-ounce ramekins.
- Cover the ramekins and refrigerate for at least 2 hours, until set. Prior to serving, let them sit at room temperature for 15 minutes to soften slightly. Garnish with whipped cream if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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