Description
Silky, rich, and impossibly smooth, these espresso pots de crème are a coffee lover’s dream. This French dessert offers a luxurious blend of deep espresso flavor balanced by velvety cream and the perfect touch of sweetness. Elegant enough for entertaining yet surprisingly simple to make at home, these pots de crème deliver an indulgent coffee-flavored custard experience reminiscent of a sophisticated chocolate pudding.
Ingredients
For the Custards
- 2 cups (475ml) heavy cream
- 1 cup (240ml) whole milk
- 1 cup (200g) granulated sugar
- ¼ cup (30g) instant espresso powder or instant coffee (the flavor will be less strong; do not use regular ground coffee)
- ¼ tsp Kosher salt
- 6 large egg yolks, room temperature
- 1½ tsp vanilla bean paste or pure vanilla extract
Optional For Serving
- Homemade whipped cream or crème fraîche – highly recommended!
- Flaky sea salt
- Chocolate shavings
Instructions
- Prepare the ramekins: Preheat your oven to 325°F (165°C) and position a rack in the center. Place 6 small ramekins inside a large baking dish with deep sides to prepare for the water bath baking.
- Steep the cream: In a medium saucepan, combine 2 cups heavy cream and 1 cup whole milk. Heat over medium until it just begins to simmer, indicated by tiny bubbles forming along the sides.
- Add espresso and sugar: Stir in 1 cup granulated sugar, ¼ cup instant espresso powder, and ¼ tsp kosher salt. Continue cooking and stirring occasionally for 2-3 minutes until the sugar and espresso dissolve completely and the mixture is smooth.
- Heat water for water bath: Boil water in a kettle, setting it aside for the next step where the ramekins will be placed in a hot water bath to ensure gentle and even cooking.
- Whisk the eggs: In a large mixing bowl, whisk 6 egg yolks with 1½ tsp vanilla bean paste or extract until pale yellow and slightly thickened, about 2-3 minutes. Slowly temper the eggs by gradually whisking in about ½ cup of the hot cream mixture, constantly whisking to prevent curdling.
- Combine mixtures & strain: Whisk in the remaining cream mixture until fully incorporated. Pass the combined custard through a fine mesh sieve into a clean bowl or measuring cup to remove any lumps and foam for a silky texture.
- Fill ramekins & prepare water bath: Divide the custard evenly among the 6 ramekins, filling each about three-quarters full. Place them in the baking dish, pour the boiling water around the ramekins until it reaches halfway up their sides, and cover the dish tightly with aluminum foil to trap steam and moisture during baking.
- Bake the custards: Bake in the preheated oven for 45-55 minutes until the custards are set but still slightly jiggly in the center. They will firm up more as they cool.
- Cool and refrigerate: Remove the baking dish from the oven and let the ramekins rest in the water bath for 10 minutes. Carefully transfer the ramekins to a wire rack and cool for an additional hour at room temperature, then cover individually with plastic wrap and refrigerate for at least 4 hours or overnight for best texture.
- Serve: Allow the chilled pots de crème to sit at room temperature for about 10 minutes before serving. Garnish with homemade whipped cream or crème fraîche, a pinch of flaky sea salt, and chocolate shavings if desired for an elevated presentation.
Notes
- Nutrition facts do not include whipped cream or crème fraîche toppings.
- Make-ahead: These can be prepared up to 3 days in advance, which allows the flavors to deepen beautifully.
- Storage: Keep covered tightly with plastic wrap and refrigerate. Do not freeze as freezing affects the custard’s texture.
- Use instant espresso powder for the best strong coffee flavor; regular ground coffee is not suitable.
