Pots de Creme Recipe
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Pots de Creme make an easy, elegant dessert, especially when entertaining. This simple recipe is absolutely scrumptious!
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hope you like it, too!
Robyn xo
I love adding espresso powder to recipes like this one. It really takes the flavor to the next level!
We *love* pots de creme and I haven’t made it in such a long time. Yours look so pretty in the little jars. Thanks for the reminder…I see some pots de creme in our very near future.
I love Pots de Creme, however you call it!! 🙂
Custard/puddings/mousses allll make me happy.
I’ve never made Pots de Creame but have always wanted to. What a delicious little recipe!
This is something I never had growing up, either, but I gladly enjoy any time I can now. These are beautiful!
Oh my goodness…to me, this is the ideal summertime dessert. You can make it ahead of time, you don’t have to turn on the oven and it looks darn addictive.
So pretty. Love this!
Well, you certainly just made my mouth water a little. Okay, a lot. Yummy!!
There is something about these that is just way fancier than plain ol’ pudding. Great dessert to have on hand!!
Mmmm…these look decadent!!! Beautiful photo! 🙂