Pot de Creme

Finally, an easy recipe for Chocolate Pot de Creme. It’s simple, sweet and tastes decadent. The perfect Valentine’s Day dessert, and not a moment too soon.

When Chris and I enjoy dinner out, we often share a dessert and have a few go to’s like bread pudding, creme brûlée and pot de creme. If I’m having dessert in lieu of a glass of wine or have to extend a workout to fit in the extra calories, it has to be worth it. And believe me, these little ramekins of love are absolutely worth it.

I felt a little intimidated to recreate pot de creme because it felt time consuming and fussy, so I dumbed down the New York Times Extra-Bittersweet Chocolate Pots de Creme recipe into an easy, more palatable version that I can’t keep my spoon out of. It takes just 15 minutes hands on time!

I took photos step by step to show you just how easy it is!

This pot de creme is so quick and effortless, but tastes like you labored all day. Hey, I like Chris to think I work, really hard.

If you try this recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!

More recipes to love: 

• Chocolate Chip Cookie Cake
• The Easiest Donut Cake
• Amazing Fruit Pizza
• Sugar Cookie Bars with Buttercream Frosting

LET’S CONNECT!

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Pot de Creme

Easy chocolate pot de creme recipe with just 10-15 minutes hands on time.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings (hover to scale): 6

Author: Julie Blanner

Ingredients

• 1 1/2 c heavy cream
• 1/2 c whole milk
• 1/2 c semi-sweet chocolate chips
• 4 egg yolks
• 3 Tbsp sugar

Instructions

• Preheat oven to 300 degrees.
• In a saucepan over medium heat, bring cream and milk to a boil. Reduce to low and whisk in chocolate until smooth.
• In a large bowl or mixer, whisk yolks and sugar.
• Gradually incorporate chocolate mixture into yolks. 
• Fill a roasting pan or baking dish half full with hot water. Add chocolate mixture to ramekins and place in baking dish.
• Cover with aluminum foil and poke fork holes.
• Bake 30 minutes, until set but still jiggly. Transfer to wire rack to cool or refrigerate.
• Optional: top with whipped cream or sweet creme fraiche.

Notes

Shown served with creme fraiche and strawberries but can be enjoyed alone.

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