Recipes Desserts Puddings and Custards Chocolate Pots de Creme

Chocolate Pots de Crème

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Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: 4

The sign of well-made pots de crème is texture: every spoonful of the custard should be creamy and rich. To protect the custard from overheating and curdling, recipes often call for baking the pots in a water bath. In this recipe, the pots are steamed in a Cuisinart steam oven, which provides the same gentle heat but eliminates the need for the water bath.


  • 2 oz. bittersweet chocolate, chopped into small pieces
  • 1 cup heavy cream
  • 3 egg yolks
  • 2 Tbs. sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt


Put the chocolate in a heatproof bowl. In a saucepan over medium heat, warm the cream until small bubbles appear around the edges. Remove from the heat and pour over the chocolate. Let stand for 5 minutes, then stir until the chocolate is completely melted.

In a bowl, whisk together the egg yolks and sugar until pale yellow, about 3 minutes. Add a spoonful of the chocolate cream and whisk until fully incorporated. Slowly stir in the remaining chocolate cream, then stir in the vanilla and salt.

Place four 5-oz. ramekins on the baking tray of a Cuisinart steam oven. Strain the chocolate mixture through a fine-mesh sieve into a large heatproof liquid measuring cup, then pour into the ramekins, dividing evenly. Cover the ramekins with aluminum foil.

Position a rack in the lower rung of the steam oven. Transfer the tray to the oven. Turn the oven to the bake/steam setting at 170°F according to the manufacturer’s instructions. Bake for 40 minutes. Remove the foil and turn the oven to bake/steam at 180°F. Bake for 20 minutes more. If the custard has set around the edges but is still soft in the center, the pots de crème are done.

Transfer the ramekins to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or up to 2 days before serving. Serves 4.

Williams-Sonoma Kitchen

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