Best 12 Pots De Creme Recipes

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Indulge in the velvety richness of pots de crème, a classic French dessert that combines the elegance of a custard with the convenience of individual servings. These creamy and smooth treats are a symphony of flavors, featuring a delicate balance of sweetness, creaminess, and a hint of vanilla. Traditionally made with a base of milk, cream, and eggs, pots de crème offer a delightful textural contrast between their firm yet tender custard centers and their lightly caramelized sugar tops. This collection of recipes takes you on a culinary journey, showcasing variations of this timeless dessert that cater to different dietary preferences and flavor combinations. From classic vanilla to rich chocolate, and even a luscious vegan option, these pots de crème recipes are sure to satisfy any sweet tooth.

Let's cook with our recipes!

CHOCOLATE POTS DE CREME



Chocolate Pots de Creme image

Provided by Food Network Kitchen

Categories     dessert

Time 2h16m

Yield 6 - 8 servings

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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.
  • 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.

POTS DE CREME



Pots de Creme image

Provided by Ree Drummond : Food Network

Time 20m

Yield 6 to 10 servings

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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.
  • 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.

MOCHA POTS DE CRèME



Mocha Pots De Crème image

A little effort goes a long way with these easy puddings, which make a sweet treat for chocolate and espresso lovers alike. For the chocolate portion of the recipe, be sure to go with chopped chocolate bars instead of chocolate chips, since the bars melt better!

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 8 mocha pots de crème

Number Of Ingredients 8

8 ounces bittersweet chocolate, chopped
1 1/2 cups whole milk
1 cup heavy cream
6 large egg yolks
6 tablespoons sugar
3 teaspoons espresso powder
1/4 teaspoon salt
Chocolate-covered espresso beans, chopped, for topping

Steps:

  • Put the chocolate in a blender. Whisk the milk, heavy cream, egg yolks, sugar, espresso powder and salt in a 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.
  • Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid down with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the blender as needed. Divide the chocolate mixture among eight 4-ounce ramekins. Refrigerate until set, at least 2 hours. Top with chopped chocolate-covered espresso beans.

POTS DE CREME



Pots de Creme image

Provided by Anne Burrell

Categories     dessert

Time 3h

Yield 4 servings

Number Of Ingredients 8

2 cups heavy cream
2 teaspoons instant espresso powder
3 tablespoons sugar
4 ounces bittersweet chocolate, chopped
4 large egg yolks
1 teaspoon vanilla extract
Pinch kosher salt
Mascarpone, for topping

Steps:

  • Preheat the oven to 300 degrees F.
  • Bring the heavy cream, espresso powder and 1 tablespoon sugar to a boil in a small saucepan over medium heat. Pull away from the heat and set aside.
  • Place the chocolate in the top of a double boiler at a low simmer. Stir the chocolate until melted. Pull the bowl off the heat and set aside.
  • Whisk the egg yolks, vanilla extract, salt and remaining 2 tablespoons sugar in a medium bowl until light in color and thickened. Add about 1 cup of the hot cream mixture to the eggs to temper. Add the remaining cream and melted chocolate and stir until fully combined.
  • Pour the chocolate mixture into 4 small heatproof bowls. Place the bowls in a roasting pan and fill it with hot water until it comes halfway up the sides of the bowls. Cover with foil and bake until the custard is set, 18 to 22 minutes. Carefully remove the bowls from the roasting pan to a small sheet tray and refrigerate until cooled and fully set, 1 to 2 hours. Top with dollops of mascarpone and serve.

POTS DE CREME



Pots de Creme image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h20m

Yield 3 large or 10 small servings

Number Of Ingredients 11

12 ounces semisweet chocolate chips
2 teaspoons brandy
1 teaspoon vanilla extract
1 pinch salt
4 eggs, at room temperature
8 ounces (1 cup) very hot strong coffee
Brandy Whipped Cream, recipe follows
Chocolate bar, for shaving over
1 cup heavy cream
1/4 cup powdered sugar
1 tablespoon brandy

Steps:

  • Place the chocolate chips in a blender. Add the brandy, vanilla, salt and eggs and turn on the blender.
  • While it 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 in order for the final product to be the right consistency and texture.) Blend until the mixture is smooth and fairly free of visible bits of chocolate, 20 to 30 seconds.
  • Pour the mixture into 3 large glasses, such as snifters, or 10 demitasse cups, leaving plenty of room to add a heap of whipped cream later. Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.
  • Before serving, spoon in the Brandy Whipped Cream and decorate with shaved chocolate
  • Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.

CHEF STUART'S TRADITIONAL POT DE CREME



Chef Stuart's Traditional Pot De Creme image

Provided by Stuart O'Keeffe

Categories     dessert

Time 50m

Yield 12 servings

Number Of Ingredients 7

13 ounces good quality bittersweet chocolate drops
3 cups heavy cream
1 1/2 cups whole milk
3 teaspoons instant espresso powder or your favorite extract, optional
12 egg yolks
5 tablespoons sugar
Creme fraiche, for garnish

Steps:

  • Preheat the oven to 300 degrees F.
  • Put the chocolate in large bowl and set aside. Bring the cream and milk, just to a boil, in a large saucepan over medium-low heat. Pour the mixture over the chocolate and cover with plastic wrap. Let sit for 10 minutes. Meanwhile, whisk the espresso powder or extract, the egg yolks and sugar in a medium bowl until well combined. Remove the plastic wrap, and stir the chocolate and milk mixture with a spatula until well combined. The mixture should not be grainy.
  • Whisk the egg mixture slowly into the chocolate until incorporated. Arrange 12 ramekins in a large, deep baking dish filled halfway with water. Pour the chocolate mixture evenly into the ramekins. Put the baking dish in the oven and bake for 30 minutes. Remove from the oven, carefully take the ramekins from the water bath and let cool. Put a teaspoon of creme fraiche on each portion and serve immediately.

COFFEE POT DE CREME



Coffee Pot de Creme image

Provided by Food Network

Categories     dessert

Time 50m

Yield 8 servings

Number Of Ingredients 7

2 cups heavy cream
2 cups milk
6 egg yolks
5 ounces sugar
1 tablespoons espresso powder dissolved in 2 teaspoons water
8 (4-ounce) ramekins
8 chocolate wafer cookies

Steps:

  • In a heavy bottom saucepan, bring heavy cream, milk and half the sugar to scald.
  • Meanwhile, add the other half of the sugar to the yolks and whisk together well. Take saucepan off of the heat and temper a small amount of the hot milk to the yolks, whisking constantly.
  • Pour the tempered yolks into the hot milk. Add the dissolved espresso powder. Pour through a fine strainer.
  • Pour into ramekins. Set ramekins onto a baking pan and fill pan with 1 inch of water.
  • Set baking pan with ramekins in 300 degree F oven and bake for 30 to 35 minutes until
  • edges of custard are set and middle is liquid.
  • Let cool completely before refrigerating. Serve with chocolate wafers.

CHOCOLATE POTS DE CRèME



Chocolate Pots de Crème image

At Cafe Tamayo in Saugerties, this rich dessert is topped with whipped cream.

Yield Makes 6 servings

Number Of Ingredients 5

2 cups whipping cream
1/2 cup whole milk
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large egg yolks
1/3 cup sugar

Steps:

  • Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
  • Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)

POTS DE CREME



Pots de Creme image

Looking for an easy recipe to make for your sweetheart? Served in pretty, stemmed glasses, this chocolaty custard is sure to set the mood for a special evening.-Connie Dreyfoos, Cincinnati, Ohio

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 5 servings.

Number Of Ingredients 7

1 large egg
2 tablespoons sugar
Dash salt
3/4 cup half-and-half cream
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
Whipped cream, optional

Steps:

  • In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.

Nutrition Facts :

EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME



Extra-Bittersweet Chocolate Pots de Crème image

This is restaurant-grade pudding you can make at home. It's dense yet buoyant with a profound chocolate flavor thanks to the use of bittersweet and unsweetened chocolate. A healthy dose of salt balances it all out.

Provided by Melissa Clark

Categories     custards and puddings, dessert

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups heavy cream
1/2 cup whole milk
3 ounces bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
4 egg yolks
3 tablespoons sugar
1/8 teaspoon kosher salt
Crème fraîche or whipped cream, for serving

Steps:

  • Preheat oven to 300 degrees. In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.
  • In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.
  • Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.
  • Bake until edges are lightly set (lifting foil to check) but center is still jiggly - it will set as it cools - 30 to 35 minutes. Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving with crème fraîche or whipped cream.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 32 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 78 milligrams, Sugar 17 grams

EASY POTS DE CREME



Easy Pots de Creme image

A simplified version of pots de creme that is irresistible and takes no time to make!

Provided by Sarah James

Categories     World Cuisine Recipes     European     French

Time 3h30m

Yield 8

Number Of Ingredients 8

5 egg yolks
5 tablespoons white sugar
¼ teaspoon salt
¾ cup heavy cream
½ cup half-and-half
10 ounces bittersweet chocolate, finely chopped
1 tablespoon vanilla extract
1 cup very strong, very hot coffee

Steps:

  • Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
  • Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.6 g, Cholesterol 165.7 mg, Fat 24.5 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 14.5 g, Sodium 94.9 mg, Sugar 23.9 g

CHOCOLATE POTS DE CREME



Chocolate Pots de Creme image

We served this chocolate Pots de Creme with hazelnut cookies, but store-bought biscotti or other crisp cookies would be equally appropriate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4

Number Of Ingredients 9

1 1/4 cups half-and-half
3 ounces bittersweet chocolate, finely chopped
1/4 cup sugar
3 large egg yolks
1/2 teaspoon pure vanilla extract
1 tablespoon unsweetened cocoa powder
Pinch of salt
1 tablespoon hazelnut-flavored liqueur, such as Frangelico (optional)
Whipped cream, for serving (optional)

Steps:

  • Preheat oven to 300 degrees. Bring half-and-half just to a simmer in a small saucepan. Remove from heat; add chocolate and sugar. Let stand 5 minutes.
  • In a large bowl, stir together yolks, vanilla, cocoa, salt, and liqueur if desired. With a fork, stir chocolate mixture until smooth, then gradually stir into yolk mixture. Pour through a fine sieve into a glass measuring cup.
  • Place 4 custard cups or ramekins (3 to 4 ounces each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.
  • Bake until custards are almost set in centers, about 30 minutes (custards will firm as they cool). Carefully remove cups from hot-water bath; let cool slightly.
  • Cover with plastic wrap; refrigerate. Just before serving, dollop with whipped cream, if desired.

Tips:

  • Use a water bath: This will help to create a smooth and creamy custard.
  • Don't overcook the custard: It should be thick enough to coat the back of a spoon, but not so thick that it's rubbery.
  • Strain the custard: This will remove any lumps and ensure a smooth texture.
  • Chill the custard thoroughly: This will help it to set properly.
  • Serve the pots de crème with your favorite toppings: Such as fresh fruit, whipped cream, or caramel sauce.

Conclusion:

Pots de crème is a classic French dessert that is easy to make and always a crowd-pleaser. With its smooth and creamy texture and rich chocolate flavor, it's the perfect way to end a special meal. So next time you're looking for a delicious and elegant dessert, give pots de crème a try. You won't be disappointed!

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