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Pots de Creme Recipe

Pots de Creme Recipe

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 YIELD:5 servings


  • 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


  • 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.

Reviews for Pots de Creme

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HamiltonK User ID: 8320290 225161
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."

DN27 User ID: 7088069 154366
Reviewed Apr. 18, 2013

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

joniotto User ID: 1827180 169546
Reviewed Mar. 25, 2013

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

love2beMom User ID: 5558560 153711
Reviewed Jan. 27, 2012

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

chocoloco User ID: 1876593 99302
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."

chocoloco User ID: 1876593 153710
Reviewed Dec. 8, 2011

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

Myhusbandisthecook User ID: 20052 169074
Reviewed May. 31, 2011

"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!"

dedaniel User ID: 4306322 156137
Reviewed Mar. 21, 2011

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

crazy4sushi User ID: 5824124 72345
Reviewed Feb. 13, 2011

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

amymapes User ID: 1190698 169073
Reviewed Feb. 9, 2009

"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."

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