Bittersweet Chocolate Pots de Creme Recipe

I’m on a dessert kick this week, so here is yet another simply scrumptious recipe that you’re going to want to make again and again.

And be sure to enter the Goodreads Giveaway for your chance to take home an autographed copy of the amazing cookbook that this recipe is from, The Complete Guide to Naturally Gluten-Free Foods by Olivia Dupin.

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Goodreads Book Giveaway

The Complete Guide to Naturally Gluten-Free Foods by Olivia Dupin

The Complete Guide to Naturally Gluten-Free Foods

by Olivia Dupin

Giveaway ends February 04, 2013.

See the giveaway details
at Goodreads.

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Bittersweet Chocolate Pots de Creme
Excerpted from The Complete Guide to Naturally Gluten-Free Foods by Olivia Dupin

Bittersweet Chocolate Pots de Creme Recipe

Pot de creme, or “pot of cream”, is simply a rich, baked custard. Traditionally, these were served in small lidded pots, but ramekins work well here. I go crazy for bananas, so I pair this with a banana whipped cream.


5 egg yolks
1/2 cup (50 g) sugar
1/2 vanilla bean
1 cup (235 ml) milk
1 1/2 cups (355 ml) heavy cream
4 ounces (115 g) bittersweet chocolate, finely chopped

Chef’s tip: For a dairy-free pot de creme, substitute equal parts coconut milk for the milk and cream in this recipe.

Preheat the oven to 350 degrees F (180 degrees C, or gas mark 4).

In a medium bowl, whisk together the egg yolks and sugar until well combined. Set aside.

Use a paring knife to split open the length of the vanilla bean. Use the back of the knife (the dull side) to scrape the seeds out of the vanilla bean pod and into a heavy-bottomed saucepan. Add the scraped vanilla bean pod, milk, and cream to the saucepan. Place the pan over medium heat and slowly bring the mixture to a boil. Be sure to watch the pot because milk and cream will quickly boil over!

Remove the milk mixture from the heat and add the chopped chocolate. Let it sit for 1 minute to let the chocolate begin to melt, and then whisk until the chocolate is completely melted and the mixture is smooth.

Remove the chocolate mixture from the heat and stream it very slowly into the egg yolk mixture, whisking as you go to combine. Be careful not to add the hot milk too quickly or you will cook the eggs.

Pour the mixture through a fine-mesh strainer into another bowl. Ladle the mixture into six 3/4-cup (180 ml) ramekins. Place the ramekins inside a large baking dish, such as a lasagna pan. Fill the baking dish with hot water about halfway up the sides of the ramekins (this is so the pots de creme cook slowly and evenly). Place the baking dish in the oven and bake for 30 minutes, or until the center of each custard is set, but still jiggles slightly when you jostle it.

Cool the custards to room temperature, then cover with plastic wrap and refrigerate until ready to serve (at least 2 to 3 hours, but up to 3 days).

Yield: 6 servings

The Complete Guide to Naturally Gluten-Free Foods by Olivia Dupin
Whether you live gluten-free due to a wheat intolerance or digestive disorder, or because you’re simply looking to eat healthier and lose weight, The Complete Guide to Naturally Gluten-Free Foods is your one-stop reference to going g-free naturally and effectively.Part 1 shows you how to begin a gluten-free diet with ease, with information on everything from how to shop for naturally gluten-free ingredients—many of which you’re probably already familiar—to what to look out for at restaurants and in packaged foods, to how to stock your pantry with the best and healthiest staples. You’ll also learn the keys to following a balanced gluten-free diet, so that you can be sure you’re getting all the fiber and nutrients you need to be your healthiest.

Part 2 includes 100 delicious recipes you can make with ingredients you’d find in any supermarket—no scary, foreign-sounding fillers or other products included. From classic home-style dishes like BBQ Pulled Pork and Soft Tacos, to new favorites like Quinoa Pilaf with Roasted Root Vegetables and Chocolate Chip Meringue Cookies, you’ll find countless meals to fit your time, budget, and tastes.

With The Complete Guide to Naturally Gluten-Free Foods, going g-free has never been easier—or more delicious!

  • Anonymous

    Thanks for a great recipe! Just one question before trying it out: Does it make a difference if I use whole eggs not just yolks? In some other "pots de creme" recipes there are whole eggs used. Any thoughts?

  • Quarry Spoon

    Hi there! Thanks for the response 🙂 Here's the reply from author Olivia Dupin:

    The results with whole eggs won't be quite as delicate and rich as with just egg yolks but you can certainly use whole eggs if you prefer. I would use 2 whole large eggs for this recipe.