Rating: 2 stars
4 Ratings
  • 1 star values: 3
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Pots de crème are creamy custards served in tiny cups. Make this dessert the night before, and chill until you're ready to serve.

Lorrie Hulston Corvin
Recipe by Cooking Light March 2005

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Recipe Summary

Yield:
8 servings (serving size: 1 custard)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Place eggs in a medium bowl; stir with a whisk until eggs are lightly beaten.

  • Combine milk, sugar, cocoa, and salt in a medium saucepan over medium heat. Cook until sugar dissolves, stirring occasionally (about 3 minutes). Add vanilla and chocolate; stir until chocolate melts.

  • Gradually add 1/4 cup hot milk mixture to eggs, stirring constantly with a whisk. Add egg mixture to milk mixture in pan, stirring with a whisk to combine. Pour into 8 (4-ounce) ramekins. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 35 minutes or until a knife inserted in center comes out clean. Remove ramekins from pan; cool completely on a wire rack. Chill 8 hours or overnight.

Nutrition Facts

196 calories; calories from fat 36%; fat 7.8g; saturated fat 3.7g; mono fat 2.7g; poly fat 0.4g; protein 5.7g; carbohydrates 31.3g; fiber 1.9g; cholesterol 54mg; iron 1mg; sodium 87mg; calcium 106mg.
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