Chocolate Pots de Crème
The Cowans are part French, and this dessert feels like it lives in our bones. Pots de crème has been on our table for as long as we can remember—and our kids have loved it since they were babies, long before they could say its name.
This is a recipe we return to again and again. Ethan loves the precision of the custard and the quiet science behind it; Victoria loves the rhythm and instinct of making it. Between us, it’s become a shared ritual—simple ingredients, gentle heat, and patience rewarded with something deeply luxurious.
Ramekins vary in size (ours hold about 4 ounces), so start checking early as they bake. We prefer baking the custards covered, though they work uncovered as well. Toppings are optional, but a dollop of whipped cream is always a welcome addition.
Chocolate Pots de Crème
Serves 6
Ingredients
- 8 oz bittersweet chocolate, chopped
- 1¾ cups heavy cream
- ½ cup whole or low-fat milk
- ⅛ tsp kosher or sea salt
- 6 large egg yolks
- 2½ tbsp sugar
Instructions
- Heat oven to 325°F (160°C).
- Put chocolate in a bowl. Heat cream, milk, and salt until just simmering; pour over chocolate and whisk smooth.
- Whisk yolks with sugar, then slowly whisk in chocolate mixture. Strain.
- Divide among 6 ramekins set in a baking dish. Add hot water halfway up the sides.
- Cover with foil and bake 30–35 minutes, until edges are set and centers gently jiggle.
- Remove from water bath and cool.
Serving & Storage
Serve warm or at room temperature. Refrigerate up to 3 days; rewarm gently if desired.
Serve warm or at room temperature. Refrigerate up to 3 days; rewarm gently if desired.