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Pots de Creme Recipe

Pots de Creme Recipe photo by Taste of Home

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Looking for an easy recipe to make for your sweetheart? Served in pretty, stemmed glasses, this chocolaty custard is sure to set the mood for a special evening.—Connie Dreyfoos, Cincinnati, Ohio

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Pots de Creme Recipe

Prep: 15 min. + chilling

Yield: 5 Servings

5 10 15

Ingredients

1 egg
2 tablespoons sugar
Dash salt
3/4 cup half-and-half cream
1 cup (6 ounces) semisweet chocolate chips
1 teaspoon vanilla extract
Whipped cream, optional

Directions

In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon.
Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired. Yield: 5 servings.

Originally published as Pot de Creme in Taste of Home February/March 2008, p6

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Pots de Creme

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Reviewed on Apr. 18, 2013 by DN27

smooth, delicious, and ridiculously easy to prepare!

Reviewed on Mar. 25, 2013 by joniotto

Delicious & simple - my two favorite things! :)

Reviewed on Jan. 27, 2012 by love2beMom

I was afraid the serving portion wouldn't be enough for my husband...so I doubled his. Whoops! This is sooo rich. A little bit goes a long way. :)

Reviewed on Dec. 08, 2011 by chocoloco

So rich, like fudge on a spoon, I get a spoon full out once a day: ) If the egg cooks, just push through a seive, or strainer.

Reviewed on Dec. 08, 2011 by chocoloco

So rich, like fudge on a spoon, I get a spoon full out once a day: )

Reviewed on May. 31, 2011 by Myhusbandisthecook

This is heavenly. The first time I made it, I used the thermometer but by the time it got to 160 it curdled. The next time, I didn't use the thermometer and used the spoon. Don't let it boil, is the key. Oh yeah, deboogie the egg first!

Reviewed on Mar. 21, 2011 by dedaniel

Oh my, decadent little wonder! Easy to make, but sooooo rich!

Reviewed on Feb. 13, 2011 by crazy4sushi

so good. so easy. so rich. we all loved it.

Reviewed on Apr. 04, 2009 by plnemec

Reviewed on Feb. 09, 2009 by amymapes

the first time I made this recipe was for company. Both the adults and the kids loved it. It was so rich you only needed a little bit but the kids didn't want to stop eating it. I got several requests for the recipe.