Chocolate Pots de Crème

Pots de crème, literally “pots of cream”, are one of those luxurious French desserts that have been around for centuries. Traditionally baked in a water bath, they’re known for their delicate, custardy texture and deep, comforting richness. This stovetop version keeps all of that elegance but simplifies the process, giving you more control and a silkier result. Finished with soft whipped cream and a pinch of flaky salt, it’s simple, refined, and always a crowd-pleaser.

Serves 4–6

Ingredients

6 ounces semi-sweet chocolate, chopped small

1 cup heavy cream

1 cup whole milk

5 large egg yolks

1 tablespoon sugar

Pinch of kosher salt

1 teaspoon vanilla extract

To Finish:

Maldon flaky sea salt

Lightly sweetened whipped cream

Instructions:
Place a fine mesh sieve over a 4 cup liquid measuring cup or medium bowl. Put the chopped chocolate in a medium heatproof bowl and set aside.

In a medium saucepan, combine the heavy cream and milk. Warm over medium heat until just steaming (not boiling). In a bowl, whisk the egg yolks with the sugar and a pinch of salt.

Slowly pour 1/2 cup of the warm cream mixture into the bowl with the yolks while whisking constantly. Continue adding another 1/2 cup gradually to gently bring the yolks up to temperature. Pour the tempered yolk mixture back into the saucepan. Cook over low heat, stirring constantly with a spatula, until the custard thickens slightly and coats the back of a spoon (about 170–175°F). Keep the heat low, don’t let the mixture boil.

Remove from heat and immediately pour over the chopped chocolate. Let sit for 1 minute, then whisk until completely smooth and glossy. Stir in the vanilla extract. Strain through a fine mesh sieve and divide into 6 to 8 ramekins or small glasses. 

Chill for at least 1 hour, or until set. Finish with a pinch of Maldon flaky sea salt and top with softly whipped sweetened cream.

Cook’s Notes:

Gentle Heat is Everything: Keep the heat low and controlled when cooking the custard. If it gets too hot, the eggs will scramble and you’ll lose that silky texture. You’re aiming for 170–175°F, just thick enough to coat the back of a spoon (nappe), not thick like pudding.

Take your time when adding the warm cream to the yolks. Slow, steady whisking prevents curdling and gives you a stable base. Rushing this step is the most common mistake.

Use a spatula (not a whisk) when cooking the custard and stir continuously, scraping the bottom and corners of the pan. This prevents hot spots and ensures even thickening.

Adding the custard to the chocolate off heat is key. Let it sit for a minute before whisking, this allows it to melt gently and emulsify into the custard without breaking.

Even if everything goes smoothly, always strain. It removes any tiny bits of cooked egg or unmelted chocolate and gives you that ultra-refined, restaurant-level finish.

The mixture should be fluid but slightly thickened like heavy cream. It will continue to set as it chills, so don’t overcook trying to get it thick in the pot.

Give it at least 2 hours or overnight. This isn’t just about temperature, it’s what allows the custard to fully set into that signature silky, spoonable texture.

That pinch of Maldon isn’t just garnish, it sharpens the chocolate and balances the richness. Add it right before serving so it stays crisp.

Keep the whipped cream lightly sweetened and softly whipped. You want it pillowy and just barely holding peaks so it melts into the chocolate.