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Pots de Creme make an easy, elegant dessert, especially when entertaining. This simple recipe is absolutely scrumptious!

Pots De Creme

There is just something about Pots de Creme that makes my mouth water every single time I decide I’m going to make them. Rich, creamy, decadent and so simple to make that it seems like I forgot something when I pop them in the refrigerator!

Now, I have to tell you the truth, this is a dessert that I never heard either of my Grandmother’s or even my Mama talking about making as I was growing up. Of course we had chocolate custards and puddings that were very, very similar, but definitely not called pots de creme (pronounced poh duh KREHM with a little flair).

I made these a few years ago when we had guests over for supper. I pulled them out of the refrigerator where they’d been hanging out for the afternoon and topped them with whipped cream. Our friend asked me what was for dessert and I said, “I’ve made dark chocolate pots de creme. I knew you liked dark chocolate.”

To which he said, “you made poh duh what?”

Exactly.

I’m sure that’s why my Mama always just called it chocolate custard when we were growing up.

Smart lady.

Regardless what you call it, just be sure to make it.

And soon.

Here’s how I make my Pots de Creme recipe.

 

Pots de Creme Recipe

Dessert 15 mins

Prep Time 10 mins
Cook Time 5 mins
Servings 6
Course Dessert
Cuisine French
Author Robyn Stone | Add a Pinch
Pots de Creme make an easy, elegant dessert, especially when entertaining. This simple recipe is absolutely scrumptious!

Ingredients  

  • 1 cup heavy cream
  • 1 large pasteurized egg
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon Kosher salt
  • 1 cup chocolate chips
  • whipped cream

Instructions 

  • Heat the heavy cream in a small saucepan set over medium-low heat until it just comes to a boil.
  • Meanwhile, place the egg, sugar, salt, and chocolate chips into a blender or food processor; pulse about 8 times or until slightly blended.
  • Once the cream begins to bubble around the edges of the saucepan, remove from the heat. Remove the opening of the top of the blender or food processor and slowly drizzle the hot cream through the opening. Blend for about 1 minute or until smooth.
  • Pour into six individual serving cups – small jam or jelly jars, wine glasses, or ramekins.
  • Refrigerate 2 hours, or until firm, prior to serving. Serve with whipped cream.

Notes

Time does not include chilling times. Refrigerate for 2 hours, or until firm, prior to serving.

Nutritional Information

Calories: 313kcal | Carbohydrates: 26g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 143mg | Potassium: 40mg | Fiber: 1g | Sugar: 23g | Vitamin A: 690IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

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Robyn xo

30 Minutes or Less Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

    1. Thanks so much. I hope you love them as much as we do! The jars are Ball jars and I picked them up at Target in the kitchen section. Have a great 4th!

    1. Sure! You can simply omit the espresso powder from the recipe if you do not like the coffee flavor. It does bring out the dark chocolate and smooth the flavors for me, but I completely understand some people do not care for it. You could also pump up the vanilla flavor by using vanilla bean paste or scraping an additional vanilla bean into the pots de creme. Other options would include using other flavorings, like a caramel, but you’d want to reduce the other liquid in the recipe to make sure the consistency turns out correctly. I can’t wait to hear how you personalize it! Be sure to let me know!

  1. This is definitely going on my to-make list. Thanks for a great recipe in a cute little jar. Have a safe and happy 4th of July…..

  2. These look great! Will be giving them a try for sure!
    Is confectioners sugar the same as Icing sugar?

  3. Hi Robyn,
    you have done an amazing job here. This desert looks like it has been served in a five star hotel.I am sure it tastes great too. Best of all, recipe is very simple. Thanks!

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