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Petits pots de crème
Baked custard pots
Petits pots de crème: little baked French vanilla and chocolate custards
Petits pots de crème are little baked custards in individual pots, a classic dessert of French home cooking and old Paris bistros, often served in a pair: one vanilla, one chocolate. They are richer and softer than crème caramel, set in a gentle water bath. The common mistake is baking them too hot, which leaves bubbles and a grainy texture. Chef's tip: take them out while the centres still wobble; they firm up in the fridge.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 1 ¼ cups whole milk
- ¾ cup double cream
- 2 ½ oz caster sugar
- 2 ⅛ oz dark chocolatechopped
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Method
0/4 doneStep 1: Heat the oven to 300°F (275°F fan). Bring the 1 ¼ cups whole milk, ¾ cup double cream and 1 vanilla pod, split (or 1 tsp extract) just to the boil.
5 minStep 2: Whisk the 5 egg yolks and 2 ½ oz caster sugar, pour on the hot milk and stir gently without frothing. Strain. Stir the 2 ⅛ oz dark chocolate into half the custard until melted.
5 minStep 3: Pour into six small pots, set in a roasting tin and add hot water to come halfway up. Bake for 30–35 minutes until set at the edges but wobbly in the middle.
35 minStep 4: Cool, then chill for at least 3 hours.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 6 g
- Carbs
- 22 g
- Fat
- 21 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does petits pots de crème take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of double cream?
- Whipping cream, same amount (less rich; whips softer).
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