Pot de crème (poh-de-krem) plural pots de crème (pronounced the same), is a loose French dessert custard dating to the 17th Century. The name means “pot of custard” or “pot of creme”, which also refers to the porcelain cups in which the dessert is served.
One Sunday afternoon Aly went to the castle’s floral shop to visit Emmy. Emmy was a fairy who grew tired of magic and lived at the castle fulfilling her passion of floral arrangement. Together they decided to spend the day trying out Guittard’s pot de creme recipe. However the royal kitchen lacked a vanilla bean, and Emmy refused to use magic, so they substituted the bean for an extra teaspoon of vanilla extract. They also modernized the dessert by using cute jars as containers, topped with a piece of parchment paper and tied with various ribbon.
1/4 cup milk
2 1/4 cups heavy cream
1 1/3 cups Guittard semisweet chocolate
4 egg yolks
1/8 cup sugar
1 teaspoon vanilla extract
1/4 vanilla bean
1. Preheat oven to 325 degrees.
2. Boil milk, cream, and vanilla bean. After it comes to a boil, pour over chocolate and then whisk until the liquid is smooth.
3. Whisk egg yolks, sugar, and vanilla extract in another bowl. Add the chocolate liquid into this mixture and whisk.
4. Strain into jars and set in a deep baking pan. Pour hot water until halfway up sides of jars and cover the pan with foil.
5. Bake for 40 minutes. Then uncover, remove from baking pan and set on counter until room temperature.
6. After it reaches room temperature, cover jars (so condensation doesn’t form and the tops of the custard will stay smooth).
7. Refrigerate for 3-4 hours and serve cold. Will last 3 days in the fridge.
Easy variations include substituting half the chocolate for nutella, adding ground espresso beans, or using a pinch of chili powder and cinnamon for a mexicana pot de creme. Personalize with names on top or on a tag. Great for party favors or as a tea time dessert served in cups with a dollop of whipped cream.