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Pots de Creme Recipe
Pots de Creme Recipe photo by Taste of Home

Pots de Creme Recipe

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5 10
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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
TOTAL TIME: Prep: 15 min. + chilling
MAKES:5 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 5 servings

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

  1. 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.
  2. 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

Reviews for Pots de Creme

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 20, 2015

"To My husband is the cook What does that word mean the Egg mean. I've never heard of that term before do you mean remove the ( Roosters part of the egg ) Sorry would not let me submit it with that in my review. or what would like to know. Other than that this is a wonderful dessert. Very rich and smooth. When I have company over I double the recipe."

MY REVIEW
Reviewed Apr. 18, 2013

"smooth, delicious, and ridiculously easy to prepare!"

MY REVIEW
Reviewed Mar. 25, 2013

"Delicious & simple - my two favorite things! :)"

MY REVIEW
Reviewed Jan. 27, 2012

"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. :)"

MY REVIEW
Reviewed Dec. 8, 2011

"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."

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