Pot De Crème Recipe

Preheat and prepare

Preheat oven to 325°F (160°C). Place 6 to 8 small ramekins (4-6 oz capacity) in a deep roasting pan or baking dish that will hold a hot water bath.

Warm cream and milk

In a medium saucepan over medium heat, combine the heavy cream and whole milk. Heat until just barely simmering at the edges (do not boil), stirring occasionally, about 5–7 minutes.

Melt chocolate

Place the finely chopped bittersweet chocolate in a heatproof bowl. Pour about 1/3 of the hot cream mixture over the chocolate and let sit 1 minute, then whisk until smooth. Gradually whisk in the remaining cream mixture until fully incorporated and glossy.

Temper yolks

In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and kosher salt until slightly thickened and pale, about 1–2 minutes. Slowly pour about 1/2 cup of the warm chocolate-cream mixture into the yolks, whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the rest of the chocolate-cream, stirring to combine.

Strain and fill ramekins

Pass the custard through a fine-mesh sieve into a measuring cup or bowl to remove any coagulated bits. Divide the strained custard evenly among the prepared ramekins (leave a little headspace). Cover each ramekin tightly with aluminum foil.

Bake in a water bath

Place the roasting pan with the filled ramekins in the oven. Carefully pour hot (not boiling) water into the pan until it reaches halfway up the sides of the ramekins. Bake until the centers are set but still slightly jiggly, about 25–35 minutes depending on ramekin size. A thermometer inserted in the center should read about 175–180°F (79–82°C).

Cool

Remove ramekins from the water bath and carefully unwrap. Let cool to room temperature on a wire rack, then refrigerate, covered, at least 4 hours or overnight to fully set.

Chill tools

Place the mixing bowl and whisk or beaters in the refrigerator for 10–15 minutes to chill (helps cream whip faster).

Combine and whip

Pour the cold heavy cream, hazelnut paste, confectioners' sugar, vanilla extract, and a pinch of salt into the chilled bowl. Whip on medium-high speed until soft peaks form and the mixture is airy but still pipeable, about 2–3 minutes. Taste and adjust sweetness or hazelnut intensity if needed (add up to 1 tsp additional sugar or 1/2 tbs hazelnut paste).

Pipe or spoon

Transfer the whipped hazelnut crème to a piping bag fitted with a star or round tip (optional) or use a spoon. Keep chilled until ready to assemble.

When pot de crème is fully chilled and set, top each ramekin with a generous dollop or piped swirl (about 1–2 tablespoons) of the whipped hazelnut crème.

Garnish each portion with a sprinkle of chopped toasted hazelnuts, a few dark chocolate shavings, and a light pinch of sea salt flakes for contrast.

Serve chilled. Leftovers can be refrigerated, covered, up to 3 days (whipped hazelnut crème is best consumed the same day).