Pots de Crème {Crème de Crash}

With Valentine’s Day around the corner (What?!?), I’m looking forward to an increase in my chocolate intake. Yes, I look for every excuse I can. Can you blame me?

When I saw a pots de crème recipe, having never even tasted it, I knew I wanted to try it. It looked like just my thing. Well, after seeing photos of other pots de crème, mine seems very dense. Oops.

Even though it was absolutely delicious, I would definitely recommend pouring it into really small cups. You’ll be in chocolate overload within 3 bites. The way that this turned out for me was incredibly rich and creamy, but very thick.

But, I didn’t complain. It’s chocolate! How could you complain? 😉

Then I had an accident.

Note to self: Don’t attempt to carry all of your camera equipment on your back while carrying top heavy props and food on your board to go outside and take pictures of them. You will lose focus and drop things. Ugh.

Yep. That happened.

Why am I always spilling stuff? 

Anyway. You could say it was an interesting day with the way too thick pots de crème and the crème de crash.

Has anyone ever made a dish like this and can explain to me what I could have done ‘wrong’ to make it so thick or is that how it’s supposed to be…even though it was delicious?

On another note, my friend Taylor from Taylor Takes a Taste, who is an excellent food photographer and teacher, has a new magazine out called, Photographing Food. It has great tutorials of how to grab that perfect shot, whether it be inside or outside. If you’d like to snag a copy of his first issue, you can get it here by clicking the photo below!Photographing FoodI know I could learn a thing or two from Taylor. 😀

Alright…now the recipe. 

Pots de Crème

adapted from Martha Stewart Magazine, March 2012


  • 1/4 cup plus 2 tablespoons sugar
  • 1 teaspoon corn syrup
  • 1 cup heavy cream
  • 3/4 cup 1% milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 5 ounces dark chocolate, finely chopped


  1. In a medium pot over medium heat, combine the 1/4 cup sugar, corn syrup, and 1 teaspoon of water. Stir until the sugar dissolves and it’s a deep amber color (about 7-10 minutes).
  2. Immediately whisk in the cream and milk, whisking until incorporated (about 3 minutes).
  3. Bring mixture to a simmer.
  4. Meanwhile, in a glass bowl, whisk together the egg yolks, vanilla extract, and the remaining 2 tablespoons of sugar.
  5. Gradually whisk the hot milk mixture into the egg yolk mixture, until completely combined.
  6. Pour the yolk/milk mixture back into the pot.
  7. Cook over medium heat, stirring constantly for about 3 minutes, until thickened (don’t let boil).
  8. Meanwhile, place the chopped chocolate in another large heatproof bowl.
  9. Once the mixture is thickened, pour it over the chocolate.
  10. Let sit for about 2 minutes, until the chocolate is softened.
  11. Stir until combined.
  12. Pour the chocolate mixture into individual serving cups and chill until set (at least 2 hours or for up to 3 days).


  1. I just saw this on FB and had to come and check it out and then I saw them in the floor 🙂 Oh no…..I too spill stuff once in a while. I guess it comes with the territory 🙂 Very luxurious dessert….

  2. It looks delicious even if it is thick! I would eat it happily.

    I made nutmeg pot de creme from Not Without Salt (http://notwithoutsalt.com/2011/10/22/nutmeg-pot-de-creme/). It resulted in a stiff custard, much more so than homemade pudding or creme brulee I’ve had in restaurants. You could flip the ramekin over and it would not deform and it held it’s shape when a spoon was dipped into it. Maybe it is supposed to set into something that firm/thick? I’ve only had pot de creme a couple of times so I didn’t know if mine was “right” or not either. (FYI If anyone makes the linked recipe, I recommend cutting waaaaay back on the amount of nutmeg or omit the nutmeg and make a vanilla version…it was spicy!)

    1. Oh, good to know Sara. Thank you for the boost of confidence. I was seriously unsure as to what it was supposed to turn out like. 😀 I guess the only thing that matters is that it tastes good! Oh, and that recipe you made looks great too…I’d definitely make a vanilla version like you suggested, too. Yum!

    1. Haha…yes. If I ever have another camera drop, I’m quitting photography. My heart stops every time I think about dropping it. Luckily I’ve learned my lesson and will ALWAYS wear the strap from the table to my neck, even! 😉

  3. Ugh, I was trying to carry too many things at once to take photos last week and broke my favorite bowl. Lesson learned! Your pots de creme look awesome to me. Mmmm, chocolate 🙂

    1. Haha! Precisely what I was thinking too. 😉 That and the mess I’d be cleaning up with a baby and dog to worry about. Oye.

  4. I totally thought you were going to say something about the camera too. SO glad nothing happened with the camera, but it is a shame not to have all that extra chocolate 😉 This looks amazing, and I dont think there is anything wrong with dense. Looks stunning, and your photos turned out beautiful too, even with only one instead of two 😉 I was looking at Taylor’s book the other day too. I need to get a copy 😀

  5. The cooking instructions you’re using are more for a chocolate pudding.

    Pots de Creme are made by heating the milk, cream, and sugars to a boil. Whisking the egg yolks, then tempering them with some of the heated milk mixture, then ading the heated egg/milk mixture back into the remaining milk mixture. Then straining that mixture over chopped chocolate… stir it until smooth.

    Pour into ramekins. Place ramekins in a large pan and add enough water to reach halfway up the sides of the dishes.. Bake (usually 150C /300F) until custards are almost set, about 30 – 40 minutes. Remove from the water bath and refrigerate until thoroughly chilled and set.

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