Pots de Crème
What is Pots de Crème?
Pot de crème is a loose French dessert custard dating to the 17th century. The name means “pot of custard” or “pot of crème”, which also refers to the porcelain cups in which the dessert is served. Pot de crème is made with eggs, egg yolks, cream, milk, and a flavor, often vanilla or chocolate. The milk and cream are heated and flavored, then mixed into the whisked eggs and egg yolks. The mixture is strained and poured into cups, which are usually then baked in a bain marie (a water bath) at low heat. (This recipe avoids that last step)
- 9 ounces semisweet chocolate, chopped
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 6 large egg yolks
- 5 tablespoons sugar
- 1/4 teaspoon salt
- 1 tablespoon confectioners’ sugar
Place the chocolate in a blender.
Whisk the milk, 1 cup cream, egg yolks, sugar and salt in a heavy-bottomed medium saucepan over medium heat.
Cook, stirring constantly, 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.
Blend until combined and smooth, stopping to scrape down the sides of the blender as needed.
Pour the chocolate mixture in small cups and refrigerate until set, about 2 hours.
Whip the remaining 1/2 cup cream and the confectioners’ sugar until soft peaks form.
Top the chilled pots de crème with whipped cream and serve!