Pudding & Dessert
Smooth Chocolate Pot au Crème Custard
Prep
15 min
Cook
35 min
Servings
6
Level
Medium
Pot au crème is a classic French custard that's slowly cooked in small ramekins, resulting in a super smooth texture similar to silky pudding but richer and creamier. This chocolate version combines deep dark chocolate flavor with sweet vanilla cream, making it an elegant dessert for dinner without requiring advanced skills. Served cold in small containers, this custard makes for a luxurious dessert that's actually very easy to make at home.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 150 grams dark cooking chocolate
- 250 ml whole milk
- 250 ml heavy cream
- 5 egg yolks
- 60 grams granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp fine salt
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👩🍳 Instructions
- 1 Preheat the oven to 320°F (160°C). Prepare 5-6 small ramekins (about 120 ml / 4 oz capacity each) and a larger baking pan for the water bath.
- 2 Finely chop the chocolate and place it in a heat-resistant bowl. Set aside.
- 3 In a saucepan, heat the milk and heavy cream over medium heat until nearly boiling (small bubbles appear at the edges of the pan), but do not let it come to a full boil.
- 4 Pour the hot milk mixture over the chopped chocolate, let it sit for 1 minute, then stir gently until the chocolate is completely melted and the mixture is smooth and glossy.
- 5 In a separate bowl, whisk the egg yolks, sugar, and salt together until well combined and slightly pale; there's no need to whip until fluffy.
- 6 Gradually pour the hot chocolate mixture into the egg yolks a little at a time, whisking continuously so the eggs don't curdle (this is the tempering process).
- 7 Add the vanilla extract and stir well. Strain the mixture through a fine sieve into a clean container to achieve a perfectly smooth texture.
- 8 Pour the custard batter into each ramekin until nearly full. Pop any air bubbles on the surface with a toothpick if needed.
- 9 Arrange the ramekins in the large baking pan, then pour hot water into the pan until it reaches halfway up the sides of the ramekins (this is the water bath / bain-marie technique).
- 10 Bake for 30-35 minutes until the edges of the custard are set but the center still jiggles slightly when the pan is gently shaken.
- 11 Remove the ramekins from the water bath and let them cool to room temperature, then cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
- 12 Serve cold straight from the ramekins, garnished with a few chocolate shavings or whipped cream if desired.
💡 Tips
• Use chocolate with at least 60% cocoa content for a strong chocolate flavor that isn't overly sweet.
• Don't skip straining the mixture—this is the key to a perfectly smooth custard texture without any egg lumps.
• Make sure the water bath doesn't splash into the ramekins, and keep the oven temperature moderate so the custard cooks evenly without cracking.
• This custard can be made 1-2 days ahead and stored in the refrigerator; it actually tastes even better after chilling overnight.
📊 Nutrition Facts / serving
320
Calories (kcal)
6 g
Protein
24 g
Fat
20 g
Carbs
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