France Pot de Crème (Cream Pot)
The intense flavor of dark chocolate or vanilla bean makes pot de crème a true French classic. This custard is made with eggs, heavy cream, milk, and sugar, traditionally baked in a water bath. Top each pot de crème with whipped cream or crème fraîche for a truly decadent treat.
Recipe Servings: 6
Prep Time
30 minutes
+ 310 hours resting
+ 310 hours resting
Cook Time
55 minutes
Total Time
311 hours 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups (475 ml) heavy cream
- ½ cup (120 ml) whole milk
- 5 oz (140 g) semisweet or bittersweet chocolate, chopped
- 6 large egg yolks
- 1/3 cup (65 g) sugar
Directions
- Preheat oven to 325°F (165°C).
- Combine cream and milk in a medium saucepan and bring to a simmer over medium heat.
- Remove saucepan from heat.
- Add chocolate and whisk until melted.
- Whisk together egg yolks and sugar in a large bowl until blended.
- Stir in chocolate mixture gradually until well combined and then let cool for about 10 minutes.
- Skim and discard any foam from the surface.
- Divide mixture equally among six ramekins or custard cups, cover each one with aluminum foil, and place them in a large baking dish.
- Add water to the baking dish until it covers the ramekins halfway up.
- Bake custards until they still move slightly when shaken, about 55 minutes.
- Remove ramekins from oven and baking dish.
- Chill custards in refrigerator for about 3 hours or until cold.
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