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Pot de crème ("pot of cream") is a traditional French custard typically served in a pot-shaped cup. This milk-chocolate version from pastry chef Frank Urso is supersilky and dense. More Great Chocolate Desserts

Frank Urso
February 2009

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Credit: © Con Poulos

Recipe Summary

active:
20 mins
total:
2 hrs 30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large heatproof bowl, combine the milk and bittersweet chocolates.

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  • In a medium saucepan, bring the milk, heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. In a medium heatproof bowl, whisk the egg yolks. Gradually whisk in half of the hot cream. Whisk the egg-and-cream mixture into the saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes. Pour the custard over the chocolate and let stand for 2 minutes, then stir until smooth.

  • Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the mixture into eight 4-ounce ramekins and refrigerate until chilled, 2 hours.

  • Let the pots de crème stand at room temperature for 15 minutes. Garnish with crème fraîche and chocolate shavings; serve.

Make Ahead

The pots de crème can be refrigerated for up to 3 days.

Suggested Pairing

Luscious, caramel-inflected tawny Port.

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