Quick answer: heat 1½ cups of heavy cream and ½ cup of milk, pour over 6 oz of chopped dark chocolate and stir until smooth, whisk into 5 egg yolks beaten with ¼ cup of sugar, strain into six small cups and bake in a water bath at 300°F for 30-35 minutes. Chill for 4 hours.
Ingredients (6 small servings)
- 1½ cups (360 ml) heavy cream
- ½ cup (120 ml) whole milk
- 6 oz (170 g) bittersweet or semisweet chocolate, finely chopped
- 5 large egg yolks
- ¼ cup (50 g) sugar
- 1 tsp vanilla extract
- A pinch of salt
Baked method
- Heat the oven to 300°F (150°C). Set six 4 oz cups or ramekins in a deep baking dish.
- Heat the cream and milk until steaming. Pour over the chocolate, wait a minute, then stir until smooth.
- Whisk the yolks, sugar and salt. Whisk in the chocolate cream a little at a time, then the vanilla.
- Strain into a jug and pour into the cups.
- Add hot water to come halfway up the cups, cover the dish loosely with foil and bake for 30-35 minutes, until the edges are set and the centres still wobble.
- Cool, cover and chill for at least 4 hours.
Stovetop method (no oven)
Whisk the yolks and sugar in a saucepan, whisk in the cream and milk, and cook over low heat, stirring constantly, until the custard coats the back of a spoon (about 170-175°F). Do not let it boil. Strain it over the chopped chocolate, stir until smooth, add the vanilla, pour into cups and chill until set.
The topping
A spoonful of lightly sweetened whipped cream cuts the richness. Pipe it for a dinner party, or use a whipped cream dispenser to top all six in seconds. A pinch of flaky salt or chocolate shavings finishes it.
Flavors
- Mocha: 1 tsp instant espresso in the hot cream.
- Orange: strips of orange zest steeped in the cream, then strained out.
- Butterscotch or vanilla: leave out the chocolate and use brown sugar or a vanilla bean.
- Milk chocolate: reduce the sugar to 2 tbsp.
For something lighter, see chocolate mousse; for a caramelized top, see crème brûlée.
Frequently asked questions
What are pots de crème?
Small French custards, most often chocolate, made with cream, egg yolks and sugar and served chilled in small pots or cups.
What is the difference between pots de crème and chocolate mousse?
Pots de crème are a dense, silky custard. Mousse is lightened with whipped cream or egg whites, so it is airy.
Can I make pots de crème without baking?
Yes. Cook the custard on the stovetop until it coats a spoon, pour it over the chocolate, stir until smooth and chill.
How far ahead can I make them?
Up to 2 days. Keep them covered in the fridge and add whipped cream just before serving.
