Chocolate Pots de Crème (Custard Cups)

These chocolate custards are a chocolate lover’s dream. If you're a fan of other chocolate desserts such as pudding or mousse, it's time to give baked custard a try. This type of custard is known as pots de crème, and is a classic French dessert made with cream, egg yolks, and sugar. Many custards are cooked on the stovetop, but these custards cook in the oven. They are thick, smooth, and decadent—and the perfect way to end a meal, whether it’s a romantic dinner for two or you're having the whole family over.

These Custard Cups Are Actually Pots de Crème

These custard cups are our take on pots de crème, a French dessert that translates to "jars of cream" or "potted custards." They get their name because they are baked in their little jars or pots to serve as individual desserts. 

Pots de crème are baked custards made with cream or half-and-half and egg yolks. You make the custard by slowly whisking the hot cream into the mixture of egg yolks and sugar (and chocolate in this case) to begin the thickening process and ensure the egg yolks don’t scramble. Like other custards, the fat from the dairy and eggs keeps the custard silky and smooth without giving it the light and airy texture you would get from a dessert like mousse. Once the custard mixture is made, it’s poured into individual ramekins and baked just until the custard is set but still a bit wobbly in the center, much like cheesecake. 

Pots de crème can be made in many flavors, from the traditional chocolate and vanilla to newer takes like salted caramel and citrus.

4 Tips for Making Perfect Custard

1. Embrace mise en place: Custard cooks quickly, so you need to have all of your ingredients prepared and ready to go. You don't want to still be measuring out sugar and notice that the cream has already come to a simmer. Having everything measured out and in separate bowls will help streamline the process and prevent anything going wrong because you aren't prepared. 
2. Incorporate the cream slowly: When you're adding hot liquid to eggs, there's a tendency for the eggs to scramble. By slowly drizzling in the cream and whisking the egg mixture constantly, the eggs will warm up and cook gradually instead of being exposed to a sudden blast of heat. 
3. Use a water bath: Don't skip this step! The moisture the water bath adds in the oven is what keeps these cooked custard cups creamy and smooth. Think of it like cheesecake–you need that moisture to circulate in the oven to keep the custard from drying out. 
4. Chill completely: While this is a baked custard, it’s still served cold (again, just like cheesecake). You remove the custards from the oven while they’re still slightly jiggly, and want to let them set completely in the refrigerator which will take at least 2 hours.

Flavor Variations

These are a few ways to enhance the chocolate flavor of these custard cups. 

• Mexican chocolate: Add a taste of Mexico to the dessert. In step 1, add 2 cinnamon sticks and let them steep in the half-and-half for 20-30 minutes. Discard, then return the half-and-half to a boil before proceeding. 
• Citrus: Orange and grapefruit zest are particularly nice with dark chocolate. Add 2-3 teaspoons of the zest of the citrus fruit to the egg and sugar mixture in step 2. 
• Coffee: Coffee makes chocolate taste even richer and more decadent. Dissolve 2-3 tablespoons of instant espresso powder into the half-and-half when you warm it up. 
• Tea: In step 1, add 2-3 tea bags and let them steep in the half-and-half for 20-3 minutes. Discard, then return the half-and-half to a boil before proceeding. We like Earl Grey and chamomile. Earl Grey has a delicate, floral flavor and chamomile has fruity notes of honey. 
• Fresh herbs: Mint and chocolate go hand-in-hand. Add a handful of picked mint leaves to the half-and-half in step 1 and let them steep for 20-30 minutes. Discard, then return the half-and-half to a boil before proceeding. You can even garnish each custard cup with a sprig of fresh mint before serving.