Desserts, Technique

Pots de Crème: A Dessert That Melts in Your Mouth

| by Eliyahu Mintz
Chocolate,Pot,De,Creme,With,Whipped,Cream,And,Coffee,On

Pots de crème sounds like a fancy French dessert, and it is, but that doesn’t mean that the home cook will find what is essentially a type of custard, difficult to prepare. The key to making perfect pots de crème is to cook the mixture gently and slowly to achieve that silky smooth texture.

Here are some reasons why pots de crème is a delicious, creamy dessert:

  • It has a smooth and velvety texture that melts in your mouth.
  • The combination of rich cream and eggs creates a luxurious and indulgent flavor.
  • Pots de crème can be customized with various flavors, such as chocolate, vanilla, or coffee.
  • It is usually served chilled, which adds a refreshing element to the dessert.
  • The dessert is often topped with whipped cream or a sprinkle of cocoa powder, enhancing its presentation and taste.
  • Pots de crème can be made in advance and stored in the refrigerator, making it a convenient dessert for entertaining or special occasions.

Serve pots de crème after a dairy meal, accompanied by fresh berries or a dollop of whipped cream for a delightful finish. This elegant dessert is sure to impress your guests with its rich and decadent taste. Plus, its make-ahead nature allows you to focus on other aspects of your meal preparation. Whether you’re hosting a dinner party or simply craving a sweet treat, pots de crème is a perfect choice. So go ahead, indulge in this luxurious dessert and savor every spoonful of its creamy goodness.

Chocolate Pots de Crème

Makes 6 servings

Ingredients:

  • 2 cups heavy cream
  • ½ cup whole milk
  • 5 oz. bittersweet or semisweet chocolate, chopped
  • 6 large egg yolks
  • ⅓ cup sugar
  • Special equipment: six 6-oz. ramekins

Method:

  1. Preheat the oven to 325°F (163°C).
  2. In a saucepan, heat the heavy cream and whole milk over medium heat until it begins to simmer.
  3. Remove the saucepan from heat and add the chopped chocolate.
  4. Stir until the chocolate is completely melted and the mixture is smooth.
  5. In a separate bowl, whisk together the egg yolks and sugar until well combined.
  6. Slowly pour the chocolate mixture into the egg yolk mixture, whisking continuously.
  7. Divide the mixture among the six ramekins.
  8. Once you have divided the mixture among the ramekins, place them in a baking dish and pour hot water into the dish until it reaches about halfway up the sides of the ramekins.
  9. Carefully transfer the baking dish to the preheated oven and bake for about 30-35 minutes, or until the custard is set but still has a slight jiggle in the center.
  10. After baking, remove the ramekins from the water bath and let them cool to room temperature.
  11. Chill before serving.