cook · dessert · french

How to Make Chocolate Pot de Crème

Name: How to Make Chocolate Pot de Crème
Cuisine: french

This is French custard stripped to its essence. No flour, no cornstarch, no complicated tempering. Just cream, egg yolks, and good chocolate creating something that sets like silk and tastes like concentrated chocolate.

Total time: 3 hr 30 min
Hands-on: 20 min
Serves: 6
Difficulty: Intermediate

Before you start

Use a kitchen scale and good chocolate

Weighing ingredients matters here since the ratios are everything. Choose chocolate you'd eat on its own — the flavor concentrates as it sets.

kitchen scale
heavy-bottomed saucepan
whisk
fine-mesh strainer
6 ramekins or small glasses
roasting pan for water bath

Ingredients

2 cups heavy cream
6 large egg yolks
6 oz dark chocolate (60-70%), chopped fine
3 tbsp sugar
1/4 tsp kosher salt

The pour

Pour hot cream in a thin stream while whisking

This prevents the eggs from scrambling. Keep the whisk moving and pour slowly — you're building an emulsion that will set smooth.

Step by step

Heat the cream. Pour cream into a heavy saucepan and heat over medium until it steams and bubbles form around the edges. Don't let it boil.
Whisk egg yolks with sugar. In a large bowl, whisk egg yolks, sugar, and salt until smooth and slightly lightened, about 1 minute.
Add chocolate to the egg mixture. Scatter chopped chocolate over the egg yolks. Don't stir yet.
Pour hot cream slowly. While whisking constantly, pour the hot cream in a thin, steady stream into the bowl. The chocolate will melt and the mixture will thicken slightly.
Strain the mixture. Pour through a fine-mesh strainer into a large measuring cup or bowl. This catches any bits of cooked egg or unmelted chocolate.
Fill the ramekins. Divide mixture among 6 ramekins or small glasses. Tap each one on the counter to release air bubbles.
Set up the water bath. Place ramekins in a roasting pan. Pour hot water into the pan until it reaches halfway up the sides of the ramekins.
Bake until just set. Bake at 325°F for 30-35 minutes. Centers should be set but still jiggle slightly when shaken. They'll continue cooking from residual heat.
Cool completely. Remove from water bath and cool to room temperature, then refrigerate for at least 3 hours or overnight.

Tips & troubleshooting

Room temperature egg yolks mix more easily with hot cream
The custard is done when a knife inserted near the edge comes out clean but the center still jiggles
Cover with plastic wrap pressed directly onto the surface to prevent a skin forming
Serve within 3 days for best texture

Variations

Coffee Pot de Crème. Add 2 tablespoons instant espresso powder to the hot cream before pouring
Vanilla Bean. Skip chocolate and steep 1 split vanilla bean in the cream for 20 minutes before straining
Salted Caramel. Replace chocolate with 1/2 cup caramel sauce and increase salt to 1/2 teaspoon

Questions

Why did my custard curdle?: The cream was too hot or you poured it too quickly. The mixture can sometimes be saved by blending with an immersion blender.
Can I make this without a water bath?: The water bath provides gentle, even heat that prevents the eggs from scrambling. Baking without it usually results in curdled custard.
How do I know when it's set?: Gently shake a ramekin — the center should jiggle slightly like firm Jello, not liquid. The edges should be completely set.