Pots De Crème

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5 from 18 votes

Pots De Crème is a rich, coffee-flavored chocolate custard baked gently in ramekins. The recipe uses a mix of whipping cream, milk, sugar, espresso powder, bittersweet chocolate, and egg yolks, with a touch of coffee liqueur for added depth. The custard is tempered carefully to avoid scrambling the eggs and then baked in a water bath for an even, silky texture. The dessert is topped with Kahlua whipped cream optionally enhanced with powdered sugar and cornstarch for stability.

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

Servings: 5

Calories: 582 kcal

Course: Dessert

Cuisine: American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 582

% 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.