Imagine the richest, smoothest chocolate pudding you’ve ever tasted, then elevate it to a level of sublime elegance. That’s a pot de crème. This classic French dessert is a baked chocolate custard, set gently in a water bath to achieve a texture that is unbelievably silky and dense with chocolate flavor.
Served in individual portions, it’s a sophisticated, make-ahead dessert that makes any meal feel like a special occasion.
The Science of a Silky-Set Custard & The Water Bath
The magical texture of a perfect pot de crème is achieved through gentle, even cooking. The custard base is an emulsion of egg yolks, cream, and melted chocolate. Egg yolks provide proteins that coagulate as they heat, setting the custard. The key is to bake them in a water bath (bain-marie).
The surrounding hot water insulates the delicate custards, ensuring they heat evenly and never exceed 180°F (82°C). This prevents the proteins from curdling and the eggs from scrambling, which would create a grainy texture. Instead, they set into a velvety, uniform gel.
The small amount of coffee in the recipe doesn’t impart a coffee flavor but acts as a flavor enhancer, making the chocolate taste even more chocolatey.
Ingredients
For the Chocolate Custard:
- 6 oz (170g) high-quality bittersweet or semisweet chocolate (60-70%), finely chopped
- 1 ½ cups (360ml) heavy cream
- ½ cup (120ml) whole milk
- ¼ cup (50g) granulated sugar
- Pinch of salt
- 1 tablespoon instant espresso powder or strong brewed coffee (optional, for depth)
- 6 large egg yolks, room temperature
- 1 teaspoon vanilla extract
For Serving:
- Sweetened whipped cream
- Chocolate shavings or a sprinkle of sea salt
Instructions
1. Prepare Oven & Ramekins: Preheat oven to 325°F (160°C). Place 6 (4-6 oz) oven-safe ramekins or pots de crème cups in a large roasting pan. Put a kettle of water on to boil.
2. Create the Chocolate Base: Place the finely chopped chocolate in a medium heatproof bowl. In a saucepan, combine the heavy cream, milk, sugar, salt, and espresso powder (if using). Heat over medium heat, stirring occasionally, until the mixture is steaming hot and the sugar is dissolved, but not boiling.
3. Melt Chocolate & Temper Eggs: Pour the hot cream mixture over the chopped chocolate. Let it sit for 1 minute, then whisk gently until the chocolate is completely melted and the mixture is smooth. In a separate bowl, whisk the egg yolks and vanilla until just combined.
While whisking constantly, slowly drizzle about 1 cup of the warm chocolate cream into the egg yolks to temper them. Then, whisk this yolk mixture back into the remaining chocolate cream until fully combined.
4. Strain & Fill: Strain the custard through a fine-mesh sieve into a large measuring cup or bowl with a spout to ensure it is perfectly smooth. Divide the custard evenly among the prepared ramekins.
5. Bake in a Water Bath: Carefully place the roasting pan on the oven rack. Pour the boiling water from the kettle into the roasting pan around the ramekins until it comes halfway up their sides. Bake for 30-40 minutes, until the edges are set but the centers still have a slight, gentle jiggle when shaken.
6. Chill & Serve: Carefully remove the roasting pan from the oven. Let the ramekins cool in the water bath for 30 minutes, then remove them.
Cover each with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until fully chilled and set. Serve cold, topped with whipped cream and a garnish.
Pro-Tips for Flawless, Silky Custards
- Use High-Quality Chocolate: The flavor of the chocolate is the star, so choose a bar you love to eat. Chocolate chips are not recommended as they contain stabilizers.
- Temper the Eggs: Slowly adding the hot liquid to the yolks raises their temperature gradually, preventing them from scrambling when added to the full pot.
- Strain the Custard: This crucial step removes any potential bits of cooked egg or unmelted chocolate, guaranteeing a silky-smooth texture.
- Don’t Overbake: The custards will continue to set as they cool. They are done when the center wobbles like Jell-O. Overbaking leads to a rubbery texture.
- Chill Thoroughly: Patience is required. The custards need ample time to set completely in the fridge for the perfect spoonable consistency.
- Make Ahead: These are an ideal make-ahead dessert, tasting even better after 24 hours.
These Chocolate Pots de Crème are the epitome of a simple yet luxurious dessert.