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Chocolate Pot de Crème

Chocolate Pot de Crème

When I started this blog or I should say, when my husband convinced me start a blog, I knew that some of the recipes would be the ones that I make regularly, some would be new things I see on television, in other food blogs or in cookbooks and naturally most of the recipes would be coming from my mother.

My mother has given us amazing support since we started, she was the first to subscribe to the blog, (first time she has subscribed to a blog, ever!), she has also been giving me great advice, sharing her recipes, tips and techniques, but I have to say, she happens to be my hardest critic! Just the other day, she reminded me of Valentine’s Day and asked me what I was planning on posting, I told her I hadn’t decided yet, so she offered the chocolate pot de crème which I have to be honest, sounded great but I told her I didn’t have recipe for it, she quickly said she would e-mail me the recipe, it was in my inbox within seconds, then I quickly said that I didn’t have pretty little pots for it, so she suggested I use grandma’s Turkish coffee cups, that’s what I did. The dessert, aside from sounding like a heart attack in a little cup is excellent, especially if you let it chill long enough in the fridge.

The recipe below serves 6-7, depending on the size of cup.

  • 5 oz. dark chocolate, I used 70%
  • 1 cup milk
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 6 egg yolks
  • Optional topping: Fleur de sel

Preheat the oven to 325F; line a baking dish with a rim with a dish towel, set aside.

Heat the milk and cream in a saucepan, melt the chocolate and let it cool slightly, mix in the yolks gently with a spatula, pour in the warm milk and mix to combine, strain through a fine sieve and divide amongst the cups or ramekins.

Arrange the pot de crèmes in the baking dish and pour enough hot water into the baking dish to cover half the height of the ramekins. Bake for about 30 minutes or until the custard sets but still looks a little jiggly in the middle. Remove from the oven, let them cool to room temperature and refrigerate until ready to serve, preferably for at least 4 hours. Serve with fleur de sel, plain or the topping of your choice.

Chocolate Pot de Crème


16 comments to Chocolate Pot de Crème

  • a-ma-zing! I never had pot de creme, but I was thinking about it :) Does regular coffee cups works? I have some cute ones, made in Japan, picked up from Good Will. I gotta try this!

  • Nefis birşey olmuş bu Megi. Üstelik yapımı da çok kolay. O güzel fincanlar içindeki şık sunumunu ise çok sevdim.
    Eline sağlık olsun.

  • LindenTea

    Thank you for the comment Mihaela, they were really good, quite rich too, so a little goes a very loooong way! From what I understand, any coffee cup can be used because the hot water around the cups protects it from breaking and they are baked at only 325F. You might want to bake them at 300F for a little longer to protect your cute cups from breaking.

    Cok tesekkur ederim Asli. :)

  • Delicious! I think we both had the same idea to serve in the tea cups! :)

  • LindenTea

    Thank you for the comment Sara, I love serving desserts in little tea or coffee cups. :) I love your blog.

  • Mmm.. this looks so creamy and with dark chocolate.. great dessert :)
    I’m glad I had such support for my blog from my family too :)

  • Lovely post, Megi! And I love the idea of serving the Pots de creme in china cups! Happy Valentine’s Day!

  • LindenTea

    Thank you Susan and Medeja.

  • Danielle

    The pot de cremes look lovely, do you think I could make it with fewer eggs?

  • Hi Megi, I love your pictures .. they are amazing !! keep picturing ..

  • LindenTea

    Thank you for the comment Danielle, unfortunately I don’t think using fewer eggs will work in this case as the egg yolks set the custard.

    Thanks Maryam. :)

  • Megi, This looks so delicioius…and so cute! I have to admit that I love anything in tea cups:).
    Loved your story of how you started the blog… and I am so glad I found you:) You have some amazing recipes…thank you for sharing them with all of us!
    By the way, your mom sounds like such a really sweet person:)!

  • LindenTea

    Thank you Ellie, I am so glad to have found your blog too. By the way, my mom recently became a big fan of your blog, I mentioned I was going to make the pressure cooker risotto, she said she’ll make it tomorrow night, she LOVES the idea, she would make coffee in a pressure cooker if she could.

  • Megi, Glad you liked the risotto! Honored that your mom would like to make the risotto as well:)…I, too, would make coffee in the pressure cooker if I could:)…

  • Megi’ciğim, annenin ustalığı sana da geçmiş canım. Bu süper tarif için (mükemmel sakızlı muhallebi gibi) annene teşekkürler senin de ellerine sağlık. 3 kuşak bir arada enfes bir lezzet ortaya çıkmış. Yarım ölçü ile bende deneyeceğim. Dayanamayım çok yerim diye korkuyorum.

  • LindenTea

    Bengu’cugum, cok tesekkur ederim, cok naziksin.

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