Recipes Milk-Chocolate Pots de Crème 5.0 (1,296) 2 Reviews 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 By Frank Urso Updated on May 26, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 20 mins Total Time: 2 hrs 30 mins Yield: 8 Ingredients 10 ounces milk chocolate, finely chopped 3 ounces bittersweet chocolate, finely chopped 1 cup milk 1 cup heavy cream 1/4 cup sugar 5 large egg yolks Crème fraîche and chocolate shavings, for garnish Directions In a large heatproof bowl, combine the milk and bittersweet chocolates. 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. Rate it Print