I have always loved pot de crème, crème brûlée or any type of baked custard dessert. There is something about the rich, luscious, creamy texture, combined with the intense flavor that brings a smile to my face with the first spoonful.
I tried to sort out the difference between crème brûlée and pot de crème. They are both cooked custards. While the rations of ingredients may vary, the main difference is that crème brûlée is finished with a layer of sugar that’s torched or broiled to form a hard crust. Pretty simple after all.
For this party, I wanted to make a crème brûlée or pot de crème in my espresso cups (available at my Amazon Affiliate Store). They only hold 1.5 ozs so they are perfect for a rich, intense, to-die-for dessert.
This one has dark chocolate as well as instant espresso for the intense flavor.
Check out the video to see guests’ reactions when they took the first taste.
The great thing about this dessert, besides the taste, is that it comes together quickly and must be made at least one day ahead so it can properly chill. Don’t tell your guests it’s even easier than baking a cake.
If you’re doing a smaller dinner party, make this the star dessert and use slightly larger containers, such as 3-4 oz. ramekins. The recipe remains the same, just a larger serving in fewer containers.
MOCHA POT DE CREME
EVENT: 2nd Annual Apps & Alcohol
YIELDS: 8 4-oz Ramekins of Pot de Crème or 16-20 if Using Espresso Cups or Smaller Containers
For pot de crème:
6 oz. dark chocolate, finely chopped (I use Trader Joe’s Dark Chocolate. Any good quality bitter-sweet chocolate will work.)
1 1/3 cup heavy cream (additional for garnish)
2/3 cup whole milk
1 1/2 teaspoon instant espresso powder
6 large egg yolks
2 tablespoons granulated sugar
1/4 teaspoon salt
For garnish (optional):
8 4-oz. ramekins, or
16-20 espresso cups (available at my Amazon Affiliate Store)
Baking pan large enough to hold all ramekins or espresso cups
Fine mesh sieve
1. Place oven rack in center of the oven and preheat to 300 degrees.
2. Put on a kettle of water to boil.
3. Place chopped chocolate in a heat proof bowl.
4. Combine cream, milk, espresso powder, and 1/8 teaspoon salt in a small saucepan and bring to gentle boil. Stir until espresso powder is completely dissolved.
5. Remove from heat and immediately pour over the chocolate. Stir until the chocolate is melted and the mixture is smooth. Set aside to cool or pour into another bowl to cool.
6. In a separate bowl, gently whisk together egg yolks, sugar and 1/8 teaspoon of salt until thoroughly mixed. Do this gently as the goal is thorough mixing not aerating the custard. Vigorous whisking can result in a foaming surface on the pot de crème.
7. Add the warm chocolate mixture, to the eggs in a slow stream, whisking constantly. Again use a gentle hand. You don’t want air bubbles.
8. Pour the mixture through a fine mesh sieve into a glass measuring cup or other container with a pouring spout. Set aside.
9. Line bottom of a baking pan large enough to hold all containers with a folded kitchen towel.
10. Place ramekins or espresso cups on towel.
11. Divide pot de crème among containers. Pour hot water into pan so that it comes halfway up the sides of ramekins or espresso cups.
12. Bake 30-35 minutes just until they are firm 1/4 inch of the way from the sides, but the center jiggles when you nudge the container. If you are using smaller containers, check for doneness at 15-20 minutes.
13. Remove from oven and transfer containers to a cooling rack.
14. Cool uncovered 1 hour.
15. Cover each ramekin and chill overnight.
16. Garnish with whipped cream and a few berries.