published Jan 26, 2024 This one is for chocolate lovers everywhere! It’s surprisingly easy to make — the key is timing and a little patience. Pots de creme hail from 17th century France and are a dessert that transcends time and distance. It’s found itself on tables in Europe and America for hundreds of years with only minor changes to the recipe. The original pots de creme recipe was served in a delicate crust as a small custard pie. Nowadays, if you order a pot de crème off the menu, it will be served to you in a small cup, mason jar, or bowl. While the serving size is small, I promise it’s plenty. This dessert is so rich and dense, you’ll be more than satisfied with a single serving. While we’re on the subject of chocolate, let me make a few more fudgy recommendations: balanced, bready chocolate babka, chewy tahini brownies, and luscious tahini chocolate bark.
Recommended Tools
Heatproof Measuring Bowl – A large measuring bowl will make your life way easier in the kitchen, and choosing one that’s heatproof is even better. Making soups, custards, cakes, crepes, and pancakes will be a breeze!
Storing
Cover leftovers with plastic wrap and refrigerate for up to 3 days. It’s very important to use an airtight container so that a skin doesn’t form on the surface of the custard. I do not recommend freezing because custard tends to separate once thawed, ruining the smooth texture. Love this recipe? Share it with the world on Pinterest.
