• Andrew Zimmern Cooks: Chocolate Pot de Creme


Chocolate Pot de Creme

By Andrew Zimmern

Pot de crème (or ‘pot of cream’) is a traditional French custard. This sinfully decadent chocolate dessert is easy to prepare, and an impressive make-ahead finale for your next dinner party. Serve with whipped cream, creme fraiche, a sprinkle of powdered sugar, with berries, or let the rich chocolate shine all on its own.

Watch Andrew make this recipe:

Chocolate Pot de Creme

Servings: 6


  • 4 ounces bittersweet chocolate, finely chopped
  • 4 large egg yolks
  • 1/3 cup sugar
  • 2 cups heavy cream
  • 1  1/2 teaspoons vanilla extract
  • Whipped cream, creme fraiche or powdered sugar, for serving (optional)


Preheat oven to 350 degrees F.

Chop the chocolate and put in a large mixing bowl. Set aside.

In a saucepan over medium-low heat, bring the heavy cream to a bare simmer. Meanwhile, whisk the yolks and sugar together in a stand mixer or by hand until the mixture is pale yellow and ribbon-y.

When the cream has come to a simmer, pull it from the heat. Pour the hot cream into the bowl with the yolks in batches, stirring constantly until incorporated. Pour mixture through a fine sieve into the mixing bowl with the chopped chocolate. Stir until chocolate melts, then add the vanilla extract. If needed, place the bowl over a pot of boiling water to fully melt the chocolate.

Place six 4-ounce ramekins in a baking pan and divide the chocolate custard among them. Fill the pan with enough boiling water to reach halfway up the sides of the ramekins.

Bake for 20 to 25 minutes at 350 degrees F. The edges should be just set but the center still jiggly. Remove, cool at room temperature and then refrigerate until chilled. Top with creme fraiche, whipped cream, powdered sugar, berries, or serve plain.

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