Pots de Crème au Chocolat
Why this recipe works
- Silky custard texture: Double cream, milk and egg yolks create a rich custard that sets softly rather than firmly.
- Gentle water-bath baking: The bain-marie protects the custards from harsh heat, helping them bake evenly without curdling.
- Ideal for preparing ahead: The custards need chilling before serving, so they can be made in advance and kept ready in the fridge.
Get the most out of this recipe
Timing notes
- Chill until fully cold: The custards finish setting as they cool, so refrigerate them until cold and spoonable before serving.
- Serve straight from the fridge: They are best served chilled, but if they become very firm, let them stand briefly at room temperature before serving.
Texture tips
- Keep the dairy below a boil: Heat the cream and milk until steaming, not boiling, to preserve a smooth custard base.
- Look for a gentle wobble: Remove the custards when the edges are set but the centres still wobble slightly; they will firm up as they cool.
- Avoid surface bubbles: Tap the filled ramekins gently before baking to release bubbles that could mark the surface.
Ingredient notes
- Use good dark chocolate: Because chocolate is the main flavour, a well-balanced dark baking chocolate gives the custards depth without making them overly sweet.
- Double cream matters: Double cream provides the richness and rounded mouthfeel expected from pots de crème.
- Consider pasteurised yolks: Use pasteurised egg yolks when serving anyone who is pregnant, young, older or immunocompromised.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Put four ramekins in a deep baking dish and set a kettle of water to boil.
- Finely chop the dark chocolate and put it in a heatproof mixing bowl. Set aside while you heat the dairy.
- In a saucepan over medium heat, warm the double cream, whole milk, caster sugar and salt until steaming and the sugar has dissolved, without letting it boil. Pour the hot mixture over the chocolate and leave for 1 minute, then whisk until smooth and glossy.
- In a separate bowl, whisk the egg yolks just to loosen them. Slowly whisk in the warm chocolate mixture a little at a time, then whisk in the vanilla extract.
- Divide the custard between the ramekins. Pour just-boiled water into the baking dish to come about halfway up the sides of the ramekins, then carefully transfer to the oven.
- Bake for 25 to 35 minutes, until the edges are set but the centres still wobble like jelly when you gently nudge a ramekin. Remove the ramekins from the water bath and leave to cool to room temperature.
- Chill the pots de crème until cold and spoonable. Serve straight from the fridge.
Recipe notes
Tips
- For the smoothest texture, keep the dairy just below a simmer and avoid boiling once the egg yolks are added.
- If you see bubbles on top after filling the ramekins, tap them gently on the worktop to pop them before baking.
- This dessert contains egg yolks; if serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised egg yolks.
Substitutions
- Replace vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace caster sugar with light brown sugar for a subtle caramel note.
Storage
- Refrigerate up to 3 days
- Cover and refrigerate for up to 3 days. Serve chilled; if the custards firm up too much, leave at room temperature for 10 minutes before serving.
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Recipe overview
- Servings: 4 servings
- Total time: 3h 15min (25min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Eggs Milk
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