Pots de Creme on The Salonniere

Bonjour les amis. Today is National Pots de Crème Day, the perfect excuse to make the classic French dessert custard (pronounced POH-de-KREM) that dates back to the 17th century. Decadent and delicious, it’s also a fabuleux choice for entertaining because it can be made two days ahead and refrigerated. That’s our kind of party dessert.


3/4 cup heavy cream
1/2 teaspoon instant espresso powder
1/4 teaspoon pure vanilla extract
1 1/2 ounces bittersweet chocolate (70 percent), finely chopped (1/4 cup)
1 large egg yolk
1 teaspoon sugar
Coarse salt

Pots de Creme Recipe


Preheat oven to 325 degrees. Bring 1/2 cup plus 2 tablespoons cream, the espresso, and vanilla to a simmer; pour over chocolate in a medium bowl. Let sit for 3 minutes; whisk until smooth.

In another medium bowl, whisk together egg yolk, sugar, and a pinch of coarse salt; add warm chocolate mixture in a slow stream, whisking constantly. Strain custard through a fine sieve into a 2-cup glass measuring cup. Let cool completely, stirring occasionally, about 15 minutes.

Place 2 teacups like these or ramekins like these in the center of a baking dish. Divide custard between cups, and fill pan with enough boiling water to reach halfway up the sides of the teacups. Cover tightly with foil; poke several holes in foil. Bake until custard is set around edges but wobbly in center, about 25 minutes.

Remove cups from water bath, and let custards cool on a wire rack for 1 hour. Cover, and refrigerate for at least 4 hours, and up to 2 days. Before serving, whisk remaining 2 tablespoons cream to soft peaks, and dollop over pots de crème.


Chocolate pots de crème are delicious served with hazelnut cookies, biscotti or other crisp cookies.

Recipe Source: Martha Stewart

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