Pot De Crème Recipe

Preheat and prepare

Preheat oven to 300°F (150°C) if you plan to bake pots of crème in a water bath. Alternatively, these can be set in the refrigerator. Place 4 to 6 ramekins (4-6 oz capacity) in a deep roasting pan if baking in a water bath.

Warm dairy

In a medium saucepan over medium heat, combine 2 cups heavy cream, 1/2 cup whole milk, 2 tablespoons cocoa powder, 1 teaspoon instant espresso powder and 3 tablespoons granulated sugar. Heat until steam appears and small bubbles form at the edges, but do not boil, stirring to dissolve cocoa and espresso. Remove from heat.

Melt chocolate

Place 8 oz finely chopped semisweet chocolate in a heatproof bowl. Pour about half of the hot cream mixture over the chocolate and let sit 1 minute, then whisk gently until smooth. Pour the remaining cream and whisk until fully combined and glossy. Stir in 1 teaspoon vanilla extract and a pinch of kosher salt.

Temper yolks

In a separate bowl, whisk 4 large egg yolks until smooth. Slowly drizzle about 1/3 cup of the warm chocolate cream mixture into the yolks while whisking constantly to temper. Gradually whisk the tempered yolks back into the main chocolate ganache until fully incorporated and smooth. Do not over-whisk to avoid foam.

Strain and portion

Pass the mixture through a fine-mesh sieve into a measuring cup or bowl to remove any bits. Divide the silky custard evenly among the prepared ramekins (about 4–6 ramekins depending on size).

Bake (optional) or chill

To bake: pour hot water into the roasting pan to come halfway up the sides of the ramekins, cover loosely with foil and bake 25–30 minutes or until edges are set and centers still slightly jiggly. Remove ramekins from water bath, cool to room temperature, then refrigerate at least 2 hours (preferably overnight). To chill without baking: cover ramekins and refrigerate at least 4 hours until set (ganache will firm up into a pot de crème texture).

Chill a mixing bowl and whisk or bowl of a stand mixer for 10–15 minutes in the freezer. Pour 1 cup cold heavy cream into the chilled bowl, add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip; you want light, pipeable cream. Transfer to a piping bag fitted with a small round or star tip, or cover and refrigerate until ready to use.

Make dough

In a bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt and 1 teaspoon ground cinnamon. In another bowl, rub 4 tablespoons cold unsalted butter into the dry ingredients using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Add 2 tablespoons granulated sugar, 1 large egg and 1/2 teaspoon vanilla extract. Mix until a soft dough forms; if too dry, add 1 teaspoon cold water at a time until it comes together.

Pipe or shape

Preheat oven to 350°F (175°C). Transfer dough to a piping bag fitted with a medium star tip (or roll into a log and cut into 1- to 1.5-inch pieces). Pipe or place small 1–1.5 inch ridged mounds onto a parchment-lined baking sheet, spacing about 1 inch apart. Brush lightly with 1 teaspoon vegetable oil to help sugar adhere.

Bake and coat

Bake for 10–12 minutes or until edges are lightly golden. Remove to a wire rack. While warm, roll cookies in the cinnamon-sugar (2 tablespoons) and sprinkle with 2 tablespoons coarse sugar for crunch. Let cool completely. These yield small crisp churro-like cookies perfect for topping.

When pots de crème are fully chilled and set, pipe or spoon a dollop of whipped cream onto each. Place 1–2 mini churro cookies atop the cream at an angle. Finish with a light dusting of chocolate shavings or 1 teaspoon cocoa powder per serving. Serve chilled.