French Chocolate Pots de Creme
A rich chocolate custard with cream and vanilla. The total includes initial cooling and at least 3 hours refrigerator chilling.
- chocolate
- custard
- dessert
- Desserts Around the World
- European dessert
- French dessert
- Vegetarian
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Check ingredients to include themPackage used · most used first
heavy cream · 2 Cup
Kroger® Heavy Whipping Cream Pint
100%
Details
semisweet chocolate chips · 6 Ounce
Kroger® Semi Sweet Chocolate Baking Chips
50%
Details
large eggs · 5 Each
Kroger® Grade A Large White Eggs
42%
Details
whole milk · 0.5 Cup
Kroger® Vitamin D Whole Milk Half Gallon
6%
Details
vanilla extract · 1 Teaspoon
Private Selection® Pure Vanilla Extract
4%
Details
granulated sugar · 0.25 Cup
Kroger® Pure Cane Granulated Sugar
3%
Details
fine salt · 0.13 Teaspoon
Kroger® Salt
0%
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hot water · 4 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 6 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- semisweet chocolate chips-6 oz
- hot water-4 cups
- heavy cream-2 cups
- whole milk-1/2 cup
- large eggs-5 each
- granulated sugar-1/4 cup
- vanilla extract-1 teaspoon
- fine salt-1/8 teaspoon
Preheat the oven to 325°F and separate the eggs, keeping the yolks for the custard. Use oven-safe ramekins of at least 8-fluid-ounce capacity and a roasting pan with room for water around them. Match the number of ramekins to the servings and refrigerate the whites for another use.
Wash hands and any surfaces that contact raw egg to reduce cross-contamination risk.
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and fine salt. Heat over medium, whisking often, until the sugar dissolves and the mixture is steaming with small bubbles at the edges.
Remove the pan from the heat, add the semisweet chocolate chips, and let stand for 2 minutes. Whisk until the chocolate is fully melted and smooth.
Whisk the egg yolks with the vanilla extract. Slowly drizzle about 1 cup of the warm chocolate cream into the yolks while whisking constantly, then whisk the tempered yolk mixture back into the saucepan until evenly combined.
Strain the custard into the ramekins, leaving at least 1/2 inch headroom; add hot bath water halfway up their sides after placing the pan on the oven rack. Divide custard evenly and avoid splashing water into it.
Add hot water only after the baking dish is on the oven rack to reduce scalding spill risk.
Bake loosely covered with foil until each custard reaches at least 160°F at the center. Start checking after 28–35 minutes; the edges should be set and the centers should jiggle gently. Filling depth and ramekin size affect timing.
Use oven mitts around the hot oven, baking dish, ramekins, and water bath.
Check that the custards reach 160°F in the center for egg custard safety.
Carefully remove the ramekins from the water bath and let them cool at room temperature for 30 minutes. Cover and chill until cold and fully set, at least 3 hours.
Use oven mitts or tongs when removing ramekins from the hot water bath.
Refrigerate the custards within 2 hours of baking and keep covered until serving.
Serve the French Chocolate Pots de Creme chilled, with a smooth custard texture and a glossy chocolate finish.
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