She Strengthens

Indulge in the Richness of French Pots de Crème

Imagine ending a lavish meal with a decadent, creamy treat that’s sure to impress your guests. French pots de crème, literally “pots of cream,” are the perfect make-ahead dessert for any occasion. This recipe yields 12 rich and indulgent servings, perfect for a dinner party or special gathering.

Flexible Servings

While this recipe calls for 6-ounce ramekins, feel free to use any size ovenproof dish or dishes you prefer. Keep in mind that the cooking time and final yield will vary accordingly.

Make-Ahead Magic

One of the best things about pots de crème is that they can be made up to 4 days ahead of time. This allows you to focus on other aspects of your meal, knowing that your dessert is already taken care of.

Other Decadent Custard Recipes

If you’re looking for more luscious and concentrated custard recipes, be sure to check out Burnt Caramel Custard, Chocolate Pots de Crème, and Eggnog Crème Brûlée.

Recipe Details

• Yield: 12 (1/2-cup) servings
• Difficulty: Medium
• Total Time: 1 hour 30 minutes, plus chilling time
• Active Time: 30 minutes

Ingredients

• 1 3/4 cups light brown sugar
• 1/8 teaspoon fine sea salt
• 1/4 cup corn syrup
• 2 cups heavy cream
• 1 3/4 cups whole milk
• 12 large egg yolks
• 3/4 teaspoon vanilla extract
• Fleur de sel or other coarse gray salt, for garnishing

Step-by-Step Instructions

Preheat and Combine

Preheat your oven to 300°F. In a heavy-bottomed saucepan, combine 1 1/2 cups of the brown sugar, the measured salt, corn syrup, and about 1/4 cup water. Cook over medium-high heat, stirring with a whisk, until the mixture boils.

Whisk and Strain

Whisk together the egg yolks, the remaining 1/4 cup of brown sugar, and the vanilla in a large bowl. Slowly ladle the cream mixture into the egg mixture while continuing to blend with a whisk. Strain the liquid through a fine mesh sieve to remove any bits of undissolved sugar.

Remove Foam and Pour

Lay a piece of plastic wrap over the custard so it’s directly touching the surface, then carefully remove the plastic wrap. This will remove the foam that you created while whisking. Use a large spoon to lift out any remaining bubbles. Arrange the ramekins in a deep baking dish or roasting pan and pour the custard into the little pots or ramekins.

Bake and Chill

Fill the pan halfway up the sides with hot water, cover with foil, and bake until the custards barely jiggle in the middle, about 40 minutes for 6-ounce ramekins. Cool in the water bath to help the custards finish setting. Transfer to a rimmed baking sheet, cover tightly with plastic wrap, and chill until cold, at least 3 hours.

Serve and Enjoy

Lightly sprinkle each ramekin with coarse gray salt just before serving. Your French pots de crème are now ready to be devoured!