by 
| nutritional information (per serving) | |
|---|---|
| 473 | calories |
| 43g | Fat |
| 13g | carbohydrates |
| 10g | protein |
View full nutritional information
Hide full nutritional information
×
| nutritional information | |
|---|---|
| Servings: 6 | |
| amount per serving | |
| calories | 473 |
| % Daily Value* | |
| 43g | 55% |
| Saturated Fat 26g | 131% |
| 247 mg | 82% |
| 97 mg | 4% |
| 13g | 5% |
| dietary fiber 3g | 11% |
| total sugar 7g | |
| 10g | |
| Vitamin C 0 mg | 2% |
| Calcium 97 mg | 7% |
| iron 4 mg | 22% |
| Potassium 292 mg | 6% |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Pots de crème is a 17th-century French dessert that means “pots of cream” in French. “Pots de crème” means both the container with a lid in which the cream is baked and the cream itself. Originally, the custard was baked in decorated porcelain cups, but nowadays the custard is usually baked in small casserole dishes. This decadent dessert is served chilled and spooned straight from the container it was baked in. Whipped cream is often served on top as well.
There are three different types of thickeners used in pudding: cornstarch, eggs, and gelatin. Pots de crème are thickened with egg yolk. The number of yolks varies by recipe, and some recipes use a combination of a whole egg and yolk. Chocolate pots de crème, also known as crème au chocolat, is a popular variation that contains chopped chocolate in addition to the cream. Some Chocolate Pots de Crème recipe titles may be shortened to simply “Chocolate Pots”.
This Chocolate Pots de Crème recipe yields puddings that are thick, silky, and deeply chocolatey. The espresso powder enhances the dark chocolate without giving it a coffee flavor. It's an easy, pre-made yet decadent dessert that's perfect for a dinner party or as a delicious way to end the day.
“Rich, creamy and not too sweet, this dessert packs a punch! The key to a silky smooth and soft texture is not to overbake the custard. In addition to the whipped cream and maybe some grated chocolate, I recommend topping them with some raspberries to add some flavor and spice.” –Bahareh Niati
2 cups (16 ounces) fat whipped cream
1 teaspoon espresso powder
4 ounces bittersweet chocolate, finely chopped
4 large egg yolk
2 tablespoon (25 grams) granulated sugar
1 prize fine salt
whipped cream or fresh cream, To serve
Gather the ingredients.
The Spruce/Bahareh Niati
Place a rack in the center of the oven and heat to 325 F.
Place six 4-ounce ramekins in a 9″ x 13″ casserole dish and set aside. Place a fine-mesh strainer over a glass measuring cup, capable of holding at least 3 cups of liquid, and set aside.
The Spruce/Bahareh Niati
In a medium saucepan, whisk together the espresso powder over medium-high heat and simmer, stirring occasionally, for about 10 minutes.
The Spruce/Bahareh Niati
Once it is simmering, remove the pot from the heat and add the chopped chocolate. Let the chocolate sit for a minute, then stir until the chocolate is melted, smooth, and fully incorporated.
The Spruce/Bahareh Niati
Whisk together the egg yolks, sugar, and salt in a medium bowl until well combined.
The Spruce/Bahareh Niati
Pour a squirt of the hot chocolate and cream mixture into the egg yolk mixture while whisking. Continue beating and add the hot chocolate and cream mixture until about 1/3 of the liquid is incorporated into the eggs.
The Spruce/Bahareh Niati
Pour the tempered egg mixture back into the saucepan with the remaining chocolate and cream mixture and mix together.
The Spruce/Bahareh Niati
Pour the custard through the strainer and into the spouted measuring cup to remove any lumps that may have formed.
The Spruce/Bahareh Niati
Fill the ramekins with the custard, leaving about 1/4 inch space from the top, about 3 1/2 ounces inside.
The Spruce/Bahareh Niati
Place the casserole dish with the ramekins in the oven. Rinse the measuring cup and fill it with hot tap water. Pour the water carefully into the ramekin until the water comes halfway to the edges of the ramekins. Cover the mold loosely with foil.
The Spruce/Bahareh Niati
Bake for 35 to 45 minutes, until edges are set and center is jiggly. The inside temperature should be around 170 F. Remove the ramekins from the oven and let the ramekins cool in the water bath for 15 minutes.
The Spruce/Bahareh Niati
Remove the molds from the water bath and let cool on a cooling rack for 30 minutes.
The Spruce/Bahareh Niati
Cover each pot de crème with plastic wrap and refrigerate until chilled and firm, about 3 hours.
The Spruce/Bahareh Niati
Top with whipped cream or crème fraîche to serve.
The Spruce/Bahareh Niati
Glass bakeware warning
Do not use glass bakeware when grilling or when a recipe calls for adding liquid to a hot pan, as the glass may explode. Although labeled as oven safe or heat resistant, tempered glass products can and do break on occasion.
tips
- To ensure the pots de crème pudding isn't gritty, be sure to mix the chocolate and cream together until fully incorporated and smooth. It helps to chop the chocolate into small pieces and let the chocolate sit in the hot cream for a minute before whisking.
- Pots de crème are baked until firm around the edges, with jiggling in the middle. Check the doneness by tapping the ramekins with a wooden spoon. If the center of the custard forms waves and looks runny, continue baking. Remove the cream once the center has stopped sloshing but still wobbles like gelatin and the custard has an internal temperature of about 170°F. It will firm up as it cools, but may become runny if undercooked and refrigerated for at least 3 hours.
- If you let the pots de crème partially cool in a water bath, you get a creamier consistency.
- Cooking too long will also affect the consistency. So watch out for the pots de crème when baking.
recipe variations
Chocolate Pots de Crème with caramel and port is an easy twist on the chocolate recipe.
- Spread 1 tablespoon caramel sauce on the bottom of each casserole dish.
- Add 3 tablespoons Ruby Port to the saucepan with the hot cream and chocolate and mix thoroughly. Then proceed with the recipe as directed.
The finished custard has a slight port flavor and a spoonable layer of caramel at the bottom of the bowl.
How to store it
- Once the pots de crème have cooled on the cooling rack, cover each with cling film and place in the fridge for at least three hours. Store covered pots de crème in the fridge for up to three days.
- Top with whipped cream before serving and keep the remaining whipped cream separately.
What is creamer vs. crème brûlée?
Pots de crème and crème brûlée are both rich puddings that originated in France, are bain-marie baked and served chilled. The main difference between the two is that just before serving, a crème brûlée is sprinkled with sugar and caramelized with a kitchen torch for a crunchy topping. Crème brûlée is most commonly flavored with vanilla, instead of the usual chocolate-flavored pots de crème.
