Pots de Crème (pronounced poh duh KREHM) is a simply made custard dessert, popular in many restaurants. It’s a great example where using the French name helps. You’d pay more for Pots de Crème than a “Custard Pot”, wouldn’t you?
Compared to close relatives Crème Brulee and Crème Caramel, Pots de Crème is a looser custard, and consequently is almost always served in a ramekin or the traditional petite pot of the same name.
It is so simple, that a variations abound, most notably chocolate, so I include a variation on that variation in this article: Chocolate Espresso Pots de Crème.
Bain Marie Cooking Method
Pots de Crème is baked using the bain marie (water bath) method to closely regulate the cooking temperature. This sounds fancy, but it really means nothing more complicated than baking the cooking vessels set in a larger pan filled with enough water to half immerse the cooking vessels.
For either of these recipes you will need: 8 (4 to 5-oz) ramekins or pot de crème cups and a baking pan large enough to hold all of the ramekins.
Grand Marnier Pots de Crème Recipe
Serves: 8
Ingredients:
- 9 egg yolks
- ½ cup superfine sugar
- 3 cups heavy cream
- ¼ tsp vanilla extract
- 6 Tbsp Grand Marnier
- 4 Tbsp freshly grated orange rind
- 1 Tbsp Grand Marnier
Method:
- Preheat oven to 325° F (165° C) with a rack positioned in the center. Place the baking pan in the oven and fill with 1 inch of water.
- In a large bowl, beat the egg yolks with sugar until thick and creamy.
- Very gradually add the cream, stirring constantly with a wooden spoon.
- Add vanilla and 6 tablespoons Grand Marnier, mix well.
- Pour mixture into ramekins or pots de crème cups and carefully place them in the baking pan of water in the oven.
- Bake for 35 minutes or until a knife inserted in the center of the custard comes out clean.
- Remove the custards from the oven cool completely on wire racks.
- Chill in the refrigerator for at least 2 hours.
- At serving time, sprinkle grated orange rind over the custards and divide 1 Tbsp Grand Marnier between the pots.
Chocolate Espresso Pot de Crème Recipe
Ingredients:
- 6 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped
- 1 1/3 cups heavy cream
- 2/3 cup whole milk
- 1½ to 2 tsp instant-espresso powder
- 6 large egg yolks
- 2 Tbsp sugar
Method:
- Preheat oven to 300° F (150° C) with a rack positioned in the center. Place the baking pan in the oven and fill with 1 inch of water.
- Put bittersweet chocolate in a heatproof bowl. Set aside.
- In a small heavy saucepan, bring just to a boil: cream and milk. Stir in espresso powder, and a pinch of salt until the espresso powder dissolves. Pour the hot mixture over chocolate, whisking until chocolate is melted and mixture is smooth.
- In a separate bowl, whisk together egg yolks, sugar, and a pinch of salt.
- Add warm chocolate mixture in a slow stream, whisking constantly.
- Pour the custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
- Poke holes in a large sheet of foil with an ice pick or a skewer. Pour mixture into ramekins or pots de crème cups and carefully place them in the baking pan of water in the oven and cover tightly with foil.
- Bake until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
Larry Ervin - Foodie, self-taught cook and cookbook addict, I never met a recipe I didn't want to twist, simplify, add or switch out ingredients.
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