Pot de Crème au Chocolat (French Baked Chocolate Custards)
Why this recipe works
- Silky custard texture: Egg yolks, cream and milk create a dense, smooth set without needing starch or gelatine.
- Gentle bain-marie baking: The water bath buffers the heat around the ramekins, helping the custards set evenly without becoming rubbery.
- Ideal for preparing ahead: The custards need chilling time, so they can be made in advance and served straight from the fridge.
Get the most out of this recipe
Timing notes
- Bake until just set: Remove the custards when the edges are set and the centres still wobble gently; they will firm up as they cool.
- Chill fully before serving: The texture develops in the fridge, so serve only once the pots are thoroughly cold and set.
Texture tips
- Keep the dairy below boiling: Heating the cream and milk until steaming, not boiling, helps the chocolate melt smoothly and protects the egg yolks.
- Temper the yolks gradually: Whisk the warm chocolate mixture into the yolks a little at a time so the eggs warm gently rather than scrambling.
Ingredient notes
- Use good dark baking chocolate: Chocolate is the main flavour, so a smooth dark baking chocolate gives the custards a cleaner finish.
- Expect a rich, not very sweet dessert: The balance comes from dark chocolate, cream and a modest amount of sugar, giving a deep chocolate profile rather than a sugary one.
Make-ahead tips
- Make up to 3 days ahead: Cover the cooled custards and refrigerate for up to 3 days, keeping them chilled until serving.
- Best texture once chilled: Serve directly from the fridge; if moisture collects on the surface, blot it gently before serving.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Put a kettle of water on to boil, and set 4 small ramekins in a deep baking dish.
- Break the dark chocolate into a heatproof mixing bowl. Warm the double cream, whole milk, caster sugar and salt in a saucepan over medium heat until steaming and the sugar has dissolved, but do not let it boil.
- Pour the hot cream mixture over the chocolate and leave for 1 minute, then whisk until completely smooth. Whisk in the vanilla extract.
- In a separate bowl, whisk the egg yolks until smooth. Slowly whisk in the warm chocolate mixture a little at a time, then pour everything back into the bowl and whisk until glossy.
- Divide the custard between the ramekins. Pour boiling 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 have a gentle wobble when you nudge a ramekin. Remove the ramekins from the water bath and leave to cool to room temperature.
- Chill the pots de crème in the fridge until fully cold and set, at least 2 hours. Serve straight from the fridge.
Recipe notes
Tips
- For the smoothest texture, keep the dairy just below a simmer and whisk the chocolate mixture into the egg yolks gradually so the yolks do not scramble.
- The custards are ready when the edges look set and the centre wobbles like jelly; they will firm up as they cool and chill.
- Food safety: this dessert contains egg yolk; serve fully chilled and avoid serving to anyone who should not eat undercooked eggs.
Substitutions
- Replace vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace caster sugar with granulated sugar; warm the dairy a little longer to ensure it fully dissolves.
Storage
- Refrigerate up to 3 days
- Cover and refrigerate for up to 3 days. Serve chilled; if the surface weeps slightly after storage, blot gently with kitchen paper before serving.
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Recipe overview
- Servings: 4 servings
- Total time: 3h 30min (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Eggs Milk
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