Thursday, September 17, 2015

Chocolate Pots de Creme : Bake-Along #87

It's time for our Bake-Along #87, and this week's recipe is selected by me! I have been meaning to make Chocolate Pots de Creme for the longest time!  I'm baking this chocolaty dessert with Lena and Zoe, and everyone is invited to join us.

A simple straightforward dessert, baked "bain-marie" style, in a water bath. Very easy to make, simply combine the cream, milk, chocolate, espresso powder and cook over a low heat, taking care not to let it boil, until the chocolate has melted and the liquid is hot. In a medium bowl, whisk the egg yolk and sugar until blended, and while still whisking, pour the hot chocolate mixture gradually into the egg yolk mixture. Whisk to evenly combine and pour this mixture into a large measuring cup over a sieve. Skim off any foam or bubbles. 

Pour into ramekin moulds, place them in a roasting pan, fill the pan with hot water until halfway up the sides of the ramekin, cover the pan with foil, and carefully place the roasting pan in a preheated oven at 150C. Bake until set, about 50-60 minutes. Remove pan from oven, remove the foil and leave the ramekins in the water until cool enough to handle. Cover and refrigerate the ramekins until well chilled.

I chilled the Chocolate Pots de Creme overnight and we had it the next day.

The kids can't wait...well, it's chocolate, their favourite! (And I like my new ramekin moulds...I love ramekin moulds!)

 Yummilicious! Creamy, smooth, and so chocolaty! Not too sweet, which is a plus for me! 

It is quite rich and delicious! 
And so gloriously luscious!
(They rhyme!! ) 

Chocolate Pots de Creme
(adapted from "The Williams-Sonoma Baking Book")
makes 6 servings
1-1/3 cups (11fl oz/340ml) heavy (double) cream
1-1/3 cups (11fl oz/340ml) whole mill
6 oz (185gm) bittersweet chocolate, finely chopped
1 tbsp instant espresso powder or instant coffee powder
6 large egg yolks
1/4 cup (1-3/4 oz/50gm) sugar

Preheat the oven to 300F (150C). Have ready six 3/4-cup (6fl oz/180ml) ramekins and a shallow roasting pan.

In a saucepan over medium-low heat, combine the cream, milk, chopped chocolate, and espresso powder and cook, whisking frequently, until the chocolate is melted and the liquid is hot. Do not let boil. Remove from the heat.

In a bowl, whisk together the egg yolk and sugar until well blended. While whisking constantly, gradually pour the hot chocolate mixture into the yolk mixture. Pour the custard through a sieve placed over a 4-cup (32fl oz/1-liter) glass measuring pitcher. Using a large spoon, skim off any foam and bubbles from the top.

Divide the custard evenly among the ramekins. Place the ramekins in the roasting pan and pour very hot tap water into the pan to come halfway up the sides of the cups. Cover the pan with aluminium foil.

Bake the custards until they are set but the centers still jiggle slightly when a cup is gently shaken, 55-60 minutes. Remove the pan from the oven and leave the ramekins in the water until cool enough to handle. Cover and refrigerate until well chilled, at least 2 hours or up to overnight. Serve chilled.


Do stop by Lena of Frozen Wings and Zoe of Bake For Happy Kids, and all our friends who has baked along with us in the linky below :

Bake-Along is taking a break in October and we will be back on 17th November with our baking theme : "Theme - Galette". You may bake any galette recipe and link your post to our linky which will open from 17th to 28th NovemberEveryone is welcome to join us! Only current post please.


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1. Please mention Bake-Along event in your own post linking direct to any of the hosts' post (JoyceLena or Zoe)
2. Please link only new and current post, PLEASE FOLLOW THE BAKE OR THEME provided by us. Unrelated post will be deleted.
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  1. Oh Yum! Joyce, I have been meaning to make these too! But somehow I keep putting it off. I think I was scared of the part on pouring hot liquid into the eggs. But I managed to do that quite ok when making ice cream. So, I shall now be brave about making Chocolate Pots de Creme!

  2. Hi Joyce,

    You are absolutely right that this recipe is very easy but funny that my first batch had exploded!!! I was like OMG when I opened the foil and my husband kept laughing at me! Hmmm...

    Glad that my second batch was ok! Great choice of recipe and we love these puddings very much!


  3. I love your new ramekins too! So elegantly presented !

  4. oh my!!1 my boys will love these!! big chocolate fans !!

  5. Wow looks easy and yummy! Gotta attempt this too.

  6. So creamy and chocolatey! I need one too.

  7. hi joyce, i like those custard cups mentioned abt the cups that i was using..i got it at the bad wolf sale..RM10 for 4 sets and comes with a saucer!! must buy lor so cheap! hahah!