Description

Pots de crème is a French dessert that dates back to the 17th century and translates to "pots of cream" in French. Pots de crème refers to both the lidded vessel the custard is baked in and the custard itself. Originally, the custard was baked in ornate porcelain cups, but these days, the custard is usually baked in small ramekins. This decadent dessert is served chilled, spooned right out of the container it was baked in. Whipped cream is also commonly served on top.

Directions

1. Gather the ingredients.
2. Position a rack in the center of the oven and heat to 325 F.
3. Set six 4-ounce ramekins in a 9 x 13-inch baking dish and set aside. Place a fine mesh strainer over a glass measuring cup that can hold at least 3 cups of liquid and set aside.
4. Whisk heavy cream with espresso powder in a medium saucepan on medium heat and bring to a simmer, whisking occasionally, about 10 minutes.
5. Once at a simmer, take the saucepan off the heat and add the chopped chocolate. Let the chocolate sit for one minute and then whisk until the chocolate is melted, smooth, and completely incorporated.
6. Whisk egg yolks, sugar, and salt in a medium bowl until combined.
7. While whisking, pour a splash of the hot chocolate-cream mixture into the egg yolk mixture. Continue whisking and adding the hot chocolate-cream mixture until about 1/3 of the liquid has been incorporated into the eggs.
8. Pour the tempered egg mixture back into the saucepan with the remaining chocolate-cream mixture and whisk to combine.
9. Pour the custard through the strainer and into the spouted measuring cup to remove any lumps that may have formed.
10. Fill the ramekins with the custard, leaving 1/4-inch space from the top, about 3 1/2 ounces in each.
11. Put the baking dish with the ramekins in the oven. Rinse out the measuring cup and fill with hot tap water. Carefully pour the water into the baking dish until water reaches halfway up the sides of the ramekins. Cover the dish loosely with foil.
12. Bake until the edges are set and the middle is jiggly, between 35 and 45 minutes. The internal temperature should be around 170 F. Remove the baking dish from the oven and let the ramekins cool in the water bath for 15 minutes.
13. Remove the ramekins from the water bath and cool on a cooling rack for 30 minutes.
14. Cover each pot de crème with plastic wrap and refrigerate until chilled and set, about 3 hours.
15. Spoon whipped cream or crème fraîche on top to serve.