Dessert

Beth’s Chocolate Pot de Creme Recipe

Beth’s Chocolate Pot de Creme Recipe



Learn how to make an easy chocolate pot de creme recipe!
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BETH’S CHOCOLATE POT DE CREME RECIPE
Makes 5 (in 4 ounce ramekins)

INGREDIENTS:
2 cups (480ml) heavy cream
½ cup (120 ml) whole milk
5 oz (141 g) bittersweet chocolate, roughly chopped
5 egg yolks
¼ cup (50 g) of sugar
1 (5 ml) tsp vanilla

METHOD:
Preheat oven to 300F (148C) degrees.

Combine heavy cream and milk and heat until simmering. Add the chocolate and whisk until melted. Allow to cool slightly.

Combine the eggs yolks, sugar and vanilla. Slowly add the chocolate mixture, whisking until combined. Strain through a fine mesh strainer. Transfer to a pyrex pitcher, and pour about ¾ of the way up, into (5) ½ cup (4 0z/120 ml) ramekins.

Place ramekins in a roasting pan, and place in the oven. Fill roasting pan with hot water until it reaches half way up the ramekins.

Bake for 30-35 mins until custards are set. Top with a dollop of homemade whipped cream, and chocolate shavings.

Homemade Whipped Cream
1 cup (240 ml) heavy cream
1 tbsp (6 g) powdered sugar
1 tsp (5 ml) vanilla extract

METHOD:
Combine all ingredients in a bowl and whip with an electric mixer until soft peaks form.

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View Comments (33)

33 Comments

  1. MK

    May 12, 2016 at 5:03 am

    Beth, this was to die for. I made it last night and put it in the refrigerator for 5 hours, it was really rich. so i left it in the refrigerator overnight and had it today. it was soooo good and wasn't as rich. can you please give me the vanilla recipe? thanks!

  2. MK

    May 12, 2016 at 5:03 am

    Hi Beth, I don't know where to buy 4 oz ramekins, can I use an 8 oz ramekin instead? If so, should i fill the custard 1/2 way up? and will it bake in the same amount of time? Thanks!

  3. Daedriona Clark

    May 12, 2016 at 5:03 am

    could I make this with little plastic clear cups since I have to make it for my French class n glass ramekins wld be difficult bringing for 32 ppl

  4. Fatima Moussa

    May 12, 2016 at 5:03 am

    dying

  5. Nazli Mehak

    May 12, 2016 at 5:03 am

    I fall in love with you. Please teach me some fish recipes. 

  6. Farah Bassam

    May 12, 2016 at 5:03 am

    I loooove it great idea but could I put dark chocolate??
    By the way I lovve your recipes soo much 

  7. Nikkie Mae

    May 12, 2016 at 5:03 am

    This looks so easy & yummy!
    Can i just put it on the freezer right away or……??
    

  8. Alex Vang

    May 12, 2016 at 5:03 am

    Making this for my daughter's birthday party. The last time I made these, my girls kept sneaking them out of the fridge, so I'm confident that they and our guests will love it. If not, more for me!

  9. cupcake

    May 12, 2016 at 5:03 am

    Can you pleaseeeeeee make red velvet cupcakes!!! Ure amazingg! :)

  10. suritaz

    May 12, 2016 at 5:03 am

    not working. It is still liquid, it has been jn the oven over 45 minutes :(

  11. Doodah Gurl

    May 12, 2016 at 5:03 am

    Mmmm….so rich and creamy looking. I love this recipe!

  12. The Girls With Glasses

    May 12, 2016 at 5:03 am

    I'm putting this on my list to try! 
    x
    Summer
    PS did you see our latest video?

  13. Amale Kharrat

    May 12, 2016 at 5:03 am

    Successfully, I tried many of your recipes, I love your way.  Thank you. 

  14. Anthony Aguilar

    May 12, 2016 at 5:03 am

    Happy National Pots de Crême day!

  15. bobomac2012

    May 12, 2016 at 5:03 am

    Hi Beth, tried this one out, it is sooooo good, definitely going into our recipe book! 

  16. Ece Ozer

    May 12, 2016 at 5:03 am

    this is a great recipe! I love all your recipes because you simplify everything to make it easier on new chefs 😀 but don't you have to temper the eggs before you put in the hot mixture so that it doesn't scramble?

  17. Elynna Wong

    May 12, 2016 at 5:03 am

    hi Beth, I have make this for my family and friends….i think i have done this umpteenth times and everyone loves it. Thank you so much for the great recipe. It's really easy to make and i used valrhona chocolate.

  18. strawberryNvanilla99

    May 12, 2016 at 5:03 am

    I love this, it's easy and delicious :)

  19. Miharu Ikenoue

    May 12, 2016 at 5:03 am

    I had made this yesterday and refrigerated overnight. It came out very nicely!! It wasn't too sweet but chocolaty and very creamy!! Yummy! Thank you, Beth!

  20. Daria Dalton

    May 12, 2016 at 5:03 am

    Nicely done video. Question,,,the ingredients are similar to chocolate mousse does it taste close?

  21. I Ship People

    May 12, 2016 at 5:03 am

    Can i grate the chocolate??

  22. Federico nicolas Andreoli

    May 12, 2016 at 5:03 am

    so cute and romantic , love it ….

  23. md chowdhury

    May 12, 2016 at 5:03 am

    we are making this for valentine's day thanks

  24. agatha vx

    May 12, 2016 at 5:03 am

    Beth you are the best!!!!!!

  25. Kimberley wong

    May 12, 2016 at 5:03 am

    Do i have to let the chocolate mixture cool down before adding it to the egg yolks? Thanks in advance!

  26. Alicia Renee

    May 12, 2016 at 5:03 am

    this was good stuff. i made it and came out nice! thanks beth! 🙂 i'll post a pic on your fb page to see!! 🙂 

  27. Barneyleea totoro Adam

    May 12, 2016 at 5:03 am

    And the ingredient is it 5 or 4 egg yolks and is it only sets if put the custard in the fridge overnight 

  28. Gregory Foy

    May 12, 2016 at 5:03 am

    Thankyou for converting the measurements to poor metric people like me 😉 By the way, it looks delicious!

  29. Barneyleea totoro Adam

    May 12, 2016 at 5:03 am

    Hey beth is the pot de cream supposed to be wobbly

  30. lauren martin

    May 12, 2016 at 5:03 am

    Hey Beth! Could u do a vid on ur homemade whipped cream??

  31. The Offical Sanaa

    May 12, 2016 at 5:03 am

    Beth could you just cool the pot de cream for 30 minuets?

  32. Madie Jordan

    May 12, 2016 at 5:03 am

    Hey beth I cannot find heavy cream any where 🙁 can I use milk instead ?

  33. dana dandoon

    May 12, 2016 at 5:03 am

    Delicious

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