Chocolate Pots de Crème

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  • PREP TIME
    25 Min
  • COOK TIME
    145 Min
  • SERVINGS
    6
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Chocolate Pots de Crème

August 27 marks National Pots de Crème Day. It’s on my calendar as a holiday I must celebrate. How do I celebrate it? By surprising my family with this delectable French custard right after dinner.

Baked in small individual ceramic pots, or ramekins, they are made slightly different than flan. Pots de crème are prepared by heating and mixing the cream first, then incorporating into an egg and sugar mixture. The mixture is the strained for a smoother texture and the final consistency is softer and fluffier than flan.

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Some pots de crème are flavored with coffee, vanilla, and lime. I decided to flavor mine with my son’s favorite ice cream flavor, chocolate of course.

To give this elegant dessert a silky-rich consistency I used Cacique® Crema Mexicana and I strained any lumps through a very fine sieve. The result is heavenly and worthy of a special holiday that everyone should celebrate.

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Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.

WHAT YOU NEED:

Crema Mexicana
Crema Mexicana
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  • 1 cup Cacique® Crema Mexicana
  • 1 cup heavy whipping cream
  • 5 ounces good quality bittersweet chocolate, chopped
  • ½ cup granulated sugar
  • 4 egg yolks
  • 1 tablespoon vanilla extract
  • 1/2 cup pistachios, shelled and chopped
  • 1 cup heavy cream
  • 1 1/2 powdered sugar

HOW TO MAKE IT:

  1. In a medium saucepan, whisk in Cacique® Crema Mexicana and heavy whipping cream. Cook over medium heat until mixture begins to simmer; approximately 7 minutes. Do not boil. Remove from heat.
  2. Add chopped chocolate and whisk until chocolate melts and mixture is thoroughly combined and even in color.
  3. In a large mixing bowl, combine sugar, yolks and vanilla extract. Whisk until all ingredients have combined.
  4. Pour in half the chocolate cream mixture into the sugar/yolk/vanilla mixture. Slowly whisking to combine. Add the remaining chocolate cream mixture and continue to whisk until well combined.
  5. Run mixture through a fine mesh. Divide evenly among 6 4-ounce ramekins. Place ramekins on a baking tray and bake for 25 minutes or until centers are almost set.
  6. Remove from oven and let cool for 1 hour. Refrigerate for one hour. Combine heavy cream and powdered sugar in a mixing bowl and whip until firm. Serve with a dollop of whipped cream and a sprinkle of pistachios.