Quick Pots de Creme: Easy sweet

Raise your hand – who wants to make the fastest, easiest, richest-creamiest-chocolatiest ELEGANT dessert – ever?

OK, hands down.

As in hands down, these Quick Pots de Crême are the best darned “chocolate pudding” you’ve ever tasted.

Start your stopwatch – you’ll discover just how quick these really are.

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Place 1 cup chocolate chips, 1/8 teaspoon salt, 2 tablespoons sugar, and 1/2 teaspoon espresso powder (optional) in a blender or food processor and pulse until finely ground.

Add 1 large egg and pulse just until the mixture is smooth.

Note: If you worry about food safety issues around uncooked eggs, use a pasteurized egg.

Heat 1 cup heavy cream to just below a boil, with small bubbles forming around the edge of the saucepan (or microwave-safe bowl). Turn on the blender or processor, and slowly add the cream. Scrape down the sides of the container if necessary.

Add 1 teaspoon vanilla extract; or 2 tablespoons liqueur, if desired. Here I’ve opted for Kahlua. Pulse to blend.

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Divide among 6 individual serving cups, about 1/3 cup crême in each. Cover with plastic wrap, not touching the surface. I put the six ramekins in a 9″ x 13″ pan, then covered the pan with plastic wrap; consolidating them made it easier to move the crêmes around.

OK, here comes the not-so-fast part: Refrigerate until firm, at least 2 hours.

The crêmes will become quite solid; firmer than pudding, somewhere between the texture of thick Greek yogurt and cream cheese.

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Serve with whipped cream, if desired. Or, as I’ve done here, with a simple splash of heavy cream, raspberries on the side.

Or simply garnish with a sprinkle of confectioners’ sugar and fresh berries.

Then again, you can also turn this into instant-gratification, no-bake chocolate cream pie!

Here’s how I do it: Crush 24 cream-filled chocolate sandwich cookies (about 9 1/2 ounces cookies) in your food processor. Add 1/4 cup melted butter; pulse to blend. Press the mixture into the bottom and up the sides of a 9″ pie pan. Place in the fridge to chill while you make the pots de crême, which will now become pie filling.

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Double the pots de crême recipe, using 2 cups chips, 2 eggs, 2 cups cream, etc. Pour it into the chilled crust.

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Depending on the depth of your pie pan (this pan is 1 1/2″ deep), you may have extra crême left over; I had about 1/4 cup. No problem – just pour it into a little cup and stash in the fridge – baker’s treat!

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Chill the pie in the fridge until cold, then place in the freezer, covered in plastic wrap. Once frozen, it’ll be quite hard; remove it from the freezer about 30 minutes before you want to slice and serve it.

So, what are you waiting for? In the time it took you to read this blog post – you could have had Quick Pots de Crême chilling for tonight’s dessert!

Read, make, and review (please) our recipe for Quick Pots de Crême.

Print just the recipe.

Note: Again, if you worry about raw eggs and food safety issues, use a pasteurized egg in this recipe.

 

 

PJ Hamel
About

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!

comments

  1. Carol King

    I remember making Pot de Creme for an assignment in French class in high school, but I lost the recipe! I remember a very easy and rich dessert. And hey it’s gluten free without any magic required on my part.

    Reply
  2. Lynn

    If you use a pasteurized egg and an additional pasteurized egg yolk, it will firm up and have a nice velvety texture.

    Thanks for the tip, Lynn! PJH

    Reply
  3. grandmadot10285

    I love choc pudding especially the one in the box that is cooked… I will try this so I can make my own with fresh ingredients..And the pie… what a Yummy idea..Beats having to bake it…

    Sounds like you’re going to have a great time with this; it’s really a tasty recipe. Enjoy – PJH

    Reply
  4. AnneMarie

    LOL. Oh I’ve made homemade pudding and dumped it into a jelly roll pan JUST to make a batch of leather. Mmmmmm. Back when we had pudding pops, REAL pudding pops they also sold pudding roll ups, like fruit roll ups.

    Nuts, now I need to make pudding.

    Sounds like my husband, who has made a boiled dinner just to turn it into hash! ~ MJ

    Reply
  5. annabelle

    I have a question, could I substiitute the chocolate chips for nutella, making it nutella pots de creme?
    It won’t firm up as much, so it would stay a very soft pudding, but still be yummy! ~ MJ

    Reply
  6. Marjorie

    Will the hot cream heat the egg enough to avoid salmonella issues? It’s something I need to be very careful about. Otherwise these sound awesome.
    The hot cream will not bring the eggs up to 160°F for the recommended time, so be sure to use pasteurized eggs if you have any concerns. ~ MJ

    Reply
  7. Anne

    I make version of this but I use super SUPER hot and really super strong Chai tea instead of the cream. I whip it super fast in the food processor to give it the air. It still turns out a bit denser than a cream one, but ooooh, so yummy!
    Wow, how interesting! Thanks so much for sharing, especially for our dairy free fellow bakers. ~ MJ

    Reply

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