Surprise your family with a classic French dessert that is easy to make and delicious to enjoy.
Some desserts are downright indulgent, such as this pot de crème. But, indulgent doesn’t have to mean time-consuming or complicated. In fact, if you have 20 minutes to spare, you can get this recipe refrigerator-ready right now. Of course, it still needs two hours of setting/chilling time in the fridge, but by then, your work is done.
This French favorite features velvety smooth chocolate that melts in the mouth. With its rich chocolate flavor and luxurious texture, it will rapidly become a favorite dessert in your home. Don’t be surprised when your children ask you for the little homemade chocolate pudding cups. While you know that this is far beyond an ordinary pudding, they know it only as something that is an utterly delicious treat.
There are two ways to make this dessert: in the oven or on the stove. Either method requires stovetop cooking to heat the cream and temper the eggs, so I figure why go the extra step of baking in the oven when I can accomplish all I need to on the stove. Eliminating the need for a water bath is so convenient that you may never want to make this dish any other way again.
Take your pot de crème to the next level by serving it with fresh berries, chocolate shavings, or chopped nuts, and a dollop of whipped cream. Extra points if you make our whipped cream recipe linked in the serving suggestions section. Also, if you’re wondering whether to add the espresso powder, I recommend it. While it’s only a slight amount, it will make a big difference in your dessert by enhancing the chocolate’s richness without adding any coffee flavor.
Comparing chocolate desserts: which is best?
As you prepare to make pot de crème, let’s compare it to other chocolate desserts, such as mousse, pudding, custard, panna cotta, and crème brûlée. Each one is delicious in its own unique way and worth trying. By the way, crème brûlée and pot de crème are also considered custards.
- Pot de crème has a high ratio of egg yolks to heavy cream or half-and-half, resulting in a silky, dense consistency. It is considered a highly rich type of custard that is partially cooked on the stove, then baked in a water bath. However, in some recipes, such as this one, the cooking is done entirely on the stove.
- Crème brûlée, which can come in many flavors, is known for its caramelized sugar topping. The texture is similar to that of pot de crème, but with a crunchy top layer that begs to be cracked with the side of your spoon. In traditional recipes, both crème brûlée and pot de crème are cooked in a water bath in the oven.
- Chocolate mousse, another French dessert, is typically served in a similar style to pot de crème, featuring a lighter, more whipped texture. The addition of egg whites or whipped cream gives it that airier texture. Chocolate mousse is not as rich as these other desserts.
- Chocolate custard is a rich, egg-and-cream-based dessert that may or may not use cornstarch as a thickener. It is typically made entirely on the stovetop before refrigerating, but some recipes may also call for baking.
- Chocolate puddings often feature a milk or cream base and have sugar and cornstarch or another type of starch to give them that dense, smooth texture. Puddings typically do not contain eggs.
- Chocolate panna cotta uses gelatin as a thickener rather than eggs, and is never baked. It has a lighter texture than pot de crème and is silky smooth. Unlike these other desserts, panna cotta’s gelatin inclusion allows it to be unmolded onto a plate.
How do I store leftovers?
Refrigerate the ramekins of pot de crème for up to 3 days. I recommend covering each ramekin tightly with plastic wrap to prevent a skin from forming. Do not freeze these desserts.
Serving suggestions
Serve pot de crème with a dollop of this Whipped Cream Recipe and some berries or chocolate curls. It is the perfect ending to a light meal of Poached Salmon, Jennifer Aniston Salad, or this Classic Ratatouille Recipe. It’s equally good after a heavier meal of Braised Beef, Chicken Stew, or Chili Cornbread Casserole. The dessert may be French, but it’s perfect after any meal.
Pot De Crème
Ingredients
- 2 cups half-and-half
- 5 large egg yolks
- 3/4 teaspoon vanilla extract
- 6 ounces semisweet chocolate chopped
- 1/2 teaspoon espresso powder optional
- 1 pinch of salt
- Whipped cream for serving (optional)
- Chocolate shavings for garnish (optional)
Instructions
- Add the half-and-half to a saucepan over medium heat. Stir occasionally until the mixture just starts to simmer with small bubbles around the edge. Then remove the pan from the heat.
- In a bowl, whisk the egg yolks until smooth. Gradually pour in half of the hot half-and-half mixture while whisking constantly. This warms the yolks gently and prevents them from curdling. Then, return the yolk mixture to the saucepan and stir over medium-low heat until the custard lightly thickens, about 2 minutes.
- Add the vanilla, chopped semisweet chocolate, espresso powder (if using), and salt into the custard. Allow the chocolate to melt for about a minute, then whisk until the mixture is completely smooth. Strain the custard through a fine mesh sieve into a clean bowl to remove any lumps.
- Divide the smooth custard evenly into six 4-ounce ramekins. Refrigerate for about 2 hours until set. When ready to serve, let the pots de crème sit at room temperature for 15 minutes to soften slightly before enjoying. Top with whipped cream and chocolate shavings if desired.
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