Pots de Creme - A Valentines Dessert Delight - TribPapers

Pots de Creme – A Valentines Dessert Delight

Pots de creme dessert. Photo provided.

Tryon – “Pots de crème, or ‘jars of cream’ in French, may sound modest, but this chocolate pudding is anything but ordinary. Despite its simplicity, it requires a bit more than just pouring cream into jars, yet the process is straightforward—manageable if you can handle a stovetop burner. Familiar if you’ve ventured into making homemade chocolate pudding, the routine involves heating milk and heavy cream, blending them with chopped chocolate, and combining the mixture with egg yolks and sugar. Noteworthy is the absence of cornstarch, allowing the chocolate flavor to shine through, thickened naturally by the egg yolks and a slow baking process.

Originating from the now-closed Cafe Tamayo in Saugerties, New York, this version is tailored for dinner parties, offering preportioned convenience that allows preparation up to two days in advance with storage in the fridge, covered in plastic wrap. To enhance the presentation, consider garnishing individual servings with whipped cream, cacao nibs, dark chocolate curls, or a drizzle of olive oil. Alternatively, stick to the essence of the name and serve this delightful pudding unadorned in its little jar of cream.”

Makes 6 servings.


1. Preheat oven to 325 degrees.

2. Bring 2 cups heavy cream and 1/2 cup whole milk just to a simmer in a medium heavy saucepan over medium heat.

3. Remove from heat and add 5 oz. bittersweet or semisweet chocolate, chopped; whisk until chocolate is melted and mixture is smooth.

4. Whisk 6 large egg yolks and 1/3 cup sugar in a large bowl to blend.

5. Whisking constantly, gradually pour hot cream mixture into yolk mixture; whisk until custard is smooth.

6. Strain custard through a fine-mesh sieve into a medium bowl.

7. Let cool 10 minutes, skimming any foam from surface.

8. Divide custard among ramekins; cover each with foil.

9. Set ramekins in a large baking dish and pour in hot water to come halfway up sides of ramekins.

10. Place baking dish in the hot oven and bake custards until set but still jiggly in the centers when gently shaken, 50–60 minutes.

11. Carefully transfer ramekins to a wire rack, remove foil, and let cool.

12. Chill custards until cold, at least 3 hours.

13. Serve with fresh whipped cream and scrapings of chocolate.

14. For smaller portions, try using smaller demitasse cups.

15. Pots de crème can be made 2 days ahead. Cover and keep chilled.