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Overview
This page gives complete directions for pots de creme made with pasteurized dairy. The molten cake times are shown only for reference, so use a separate tested recipe for that dessert.
Time and temperature
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| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Silky | 176°F | — | 1 hour | 2 hours |
| Rich | 179°F | 160°F | 75 minutes | 2 hours |
These times are not a complete cooking method. Read the Cook safely section before using this page.
Choose your texture
- 176°FSilky
- Silky chocolate custard that melts softly on the spoon.
Best for
- Serving in ramekins or jars
- Classic French presentation
- Whipped cream toppings
Notes
- Chop high-quality dark chocolate (70% cacao) into small pieces for even melting.
- Strain custard mixture through fine-mesh sieve to remove any lumps.
- Skim any foam from the surface with a spoon before sealing jars.
Tips
- Always let cream cool slightly before whisking in yolks to prevent curdling.
- Use quality dark chocolate (70% cacao) for the best flavor — avoid chocolate chips.
- Chill uncovered for first thirty minutes to prevent condensation on surface.
- 179°FRich
- Slightly firmer custard that holds its shape better when scooped.
Best for
- Layered desserts
- Parfaits
- Travel-friendly portions
Notes
- The firmer texture makes it easier to garnish with fruit or add layers without mixing.
- Works beautifully in trifles or as a filling for tarts.
- Eight-ounce jars need ninety minutes at 176°F for proper setting.
Tips
- Grease molds lightly if planning to unmold for presentation.
- Chill overnight for the cleanest layers in parfaits.
- If transporting, skip whipped cream and top with brittle or toasted nuts instead.
Get it ready
- Finely chop the dark chocolate and place it in a bowl.
- Heat the cream and sugar until steaming, then pour it over the chocolate and stir until smooth.
- Whisk in the egg yolks and vanilla, then strain the custard.
- Pour into clean 4- or 6-ounce jars and skim away any foam.
- Close the lids fingertip-tight and keep the jars upright in the water bath.
Cool and serve
- Take the pots de creme jars out of the bath and let them cool enough to handle.
- Chill until cold and creamy.
- Top with whipped cream, berries, or shaved chocolate just before serving.
Useful tips
- Use only dairy products explicitly labeled as made with pasteurized milk, keep them at 40°F or below until preparation, and use clean hands, utensils, jars, and work surfaces.
Questions
QSilky: Can I use milk chocolate instead of dark?
Yes, but reduce the sugar by one-third since milk chocolate is much sweeter. Dark chocolate (70% cacao) provides the most sophisticated, intense flavor that balances the cream's richness.
QRich: Can I make these dairy-free?
Yes, substitute coconut cream for heavy cream and use dairy-free dark chocolate. The texture will be slightly different but still delicious. Chill thoroughly as coconut cream needs more time to set.
QRich: Can I add alcohol for flavor?
Absolutely. Add one to two tablespoons of rum, Grand Marnier, Kahlua, or bourbon to the custard base before cooking. The alcohol flavor intensifies during chilling.
QRich: What is the best chocolate to use?
High-quality baking chocolate or chocolate bars work best. Look for single-origin chocolate with 70% cacao for complex flavor. Avoid chocolate chips as they contain stabilizers that affect texture.
Cook safely
Do not use this page as a complete method for molten cake or other uncooked chocolate desserts. Follow only the pots de creme directions made with pasteurized dairy. For anything else, use a separately tested recipe.