Chocolate Pot de Crème

  • Cook Time

  • 1 Star2 Stars3 Stars4 Stars5 Stars

    Average Rating

  • Ingredients
    6 large EGG yolks, room temperature
    2 cups half-and-half
    1 cup semi-sweet chocolate chips (6 oz.)
    1 tsp. vanilla
    1/4 cup sugar
    Pinch salt

    Yields: 6 servings

  • Nutritional Information

    Per serving: 1/6th of Recipe

    Calories: 310

    Total fat: 21 g
    Saturated fat: 12 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 7 g

    Cholesterol: 212 mg
    Sodium: 109 mg
    Carbohydrates: 28 g
    Fiber: 2 g
    Sugar: 25 g
    Protein: 6 g
    Vitamin A: 142 mcg
    Vitamin D: 1 mcg
    Folate: 31 mcg
    Choline: 161 mg
    Calcium: 117 mg
    Iron: 1 mg
    Potassium: 227 mg

    This recipe is an excellent source of choline, and a good source of protein and vitamin A.


  1. HEAT oven to 350°F. HEAT half-and-half in medium saucepan until very hot. Half-and-half should be steaming but not bubbling. STIR IN chocolate until melted. STIR IN vanilla. Cool slightly. Meanwhile BEAT egg yolks, sugar and salt in medium bowl until blended but not foamy; slowly stir in chocolate mixture until blended.

  2. PLACE six lightly greased 6-oz. custard cups in baking pan large enough to hold cups without touching each other or sides of pan. POUR egg mixture into cups, dividing evenly.

  3. PLACE pan on rack in center of 350°F oven; pour very hot water into pan to within 1/2 inch of top of cups. BAKE until knife inserted near center comes out clean, 30 to 35 minutes; center will still be soft. REMOVE cups from water bath at once; COOL on wire rack 5 to 10 minutes. SERVE warm or refrigerate until cold.

Insider Info

This rich chocolate single-serving gourmet dessert can easily be made ahead for parties or holiday entertaining.

Serve with whipped cream and peppermint sticks, fresh raspberries or chocolate curls.

No-mess pouring: Make custard in a bowl with a pouring lip, or transfer it to a large glass measure, to make filling custard cups easier and neater.

For perfectly smooth custard: Strain it through a sieve when filling custard cups or baking dish to remove any tough egg strands.

Be creative. Experiment with adding grated citrus peel, a splash of liqueur or instant espresso dissolved in a bit of water.