Pots De Crème
User Reviews
5
Pots De Crème
Description
This Pots De Crème recipe blends cream, milk, sugar, espresso powder, bittersweet chocolate, and egg yolks to create a smooth, coffee-infused chocolate custard. The espresso powder is dissolved in coffee liqueur to enhance the coffee flavor subtly. Heating the dairy with sugar before combining with chocolate ensures the mixture is smooth and warm for tempering.
Egg yolks are tempered with the hot custard mixture to prevent curdling, then combined fully and poured into individual ramekins. Baking in a bain-marie (water bath) at 350°F allows gentle heat distribution, resulting in a creamy, dense custard with a delicate set texture. The dessert may be garnished with Kahlua-infused whipped cream that balances sweetness and coffee notes, and additional toppings like shaved chocolate or coffee beans add visual appeal.
The careful mixing and slow baking process produce a custard that is silky yet substantial, perfect for an elegant dessert served chilled or at room temperature.
Ingredients
- 1½ cups whipping cream
- ¾ cup milk
- 3 tablespoons sugar
- ½ teaspoon espresso powder
- 1 tablespoon coffee liqueur Kahlua or other
- 4 ounces bittersweet chocolate chopped
- 4 large egg yolk
Kahlua Whipped Cream
- ½ cup whipping cream
- 1½ tablespoons powdered sugar
- 1½ teaspoons cornstarch
- 2 teaspoons Kahlúa
Optional Garnish:
- coffee beans whole
- decorative topping jimmies, sprinkles or other
- chocolate shaved
Instructions
- Preheat oven to 350°. Set aside a square cake pan with 2" high sides for baking the custards.
- In a small bowl, combine the Kahlua and espresso powder, stirring until powder is dissolved. Set aside.
- In a small saucepan, heat the whipping cream, milk and sugar over medium high heat until it just reaches a boil. Remove from heat and add the chopped chocolate and stir until completely dissolved. Stir in the Kahlua mixture. Transfer 1/2 cup of hot custard to a glass measuring cup with a spout.
- Whisk the egg yolks together and then slowly drizzle in the reserved custard in the measuring cup, whisking constantly. (Adding the hot milk to the eggs very slowly will temper the eggs and prevent them from scrambling). Add the egg mixture back to the larger pot with the chocolate and cream. Stir to combine.
- Use 1/2 cup ramekins or other oven-safe glass containers for the pots de creme. Pour the custard mix into the glass measuring cup (you may have to do this in several batches, depending on how large your measuring cup is). Set a fine mesh strainer over the first ramekin and pour the custard mixture through. Fill nearly to the top. Continue filling the remainder of the ramekins in this fashion.
- Carefully place ramekins in the square cake pan. Place the pan in the oven. Fill the cake pan with hot water that comes about halfway up the sides of the ramekins. Bake for 30-40 minutes or until custards are set, but still slightly jiggly in the center. Remove from the oven and cool to room temperature. Cover and refrigerate for several hours or overnight.
Make Kahlua Whipped Cream
- Using a hand mixer whip the cream until it just starts to get some volume but not to the soft peak stage. Add the powdered sugar and continue to whip to soft peaks. Add the cornstarch and kahlua and whip to stiff peaks.
- Dollop whipped cream on each pots de creme OR fit a piping bag with a large tip and fill the bag with whipped cream. Pipe the cream onto the individual custards. Garnish as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Calories | 582kcal | 29% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 48g | 74% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 283mg | 94% |
| Sodium | 61mg | 3% |
| Potassium | 263mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 1665IU | 33% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 135mg | 14% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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