Name: Coffee Pots de Crème Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 4 h 45 min
Cuisine: French
Ingredients: 120mls (1/2 cup) strong espresso; 375mls (1 1/2 cups) heavy cream (35%); 6 egg yolks; 4 tablespoons sugar; Whipped cream; Chocolate shavings

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Introduction

Enjoy the rich, velvety indulgence of coffee pots de crème, a classic French custard infused with strong espresso. This elegant dessert is surprisingly simple to make and perfect for special occasions or a cozy treat.

Two clear glass jars each contain a dessert with three visible layers: a bottom light brown crumb layer, a thick middle creamy beige layer, and a top white whipped cream layer sprinkled with fine dark brown chocolate shavings. The jars are placed on a white marbled surface next to a folded white cloth with two thick red stripes, on which lie two metal spoons with white handles and a cream-colored utensil. photo taken with an iphone --ar 4:5 --v 7

Ingredients

120ml (1/2 cup) strong espresso
375ml (1 1/2 cups) heavy cream (35%)
6 egg yolks
4 tablespoons sugar
To serve: whipped cream
To serve: chocolate shavings

Instructions

Step 1: Preheat the oven to 300˚F (150˚C) and boil a kettle full of water.
Step 2: Heat the espresso and cream in a medium pot over medium-high heat until it just begins to simmer. Do not allow it to boil, then remove it from the heat.
Step 3: Whisk the egg yolks and sugar together in a heat-proof bowl until the mixture thickens slightly and becomes pale.
Step 4: Slowly pour the hot espresso and cream mixture over the egg yolks while whisking constantly to prevent the eggs from cooking.
Step 5: Carefully pour the combined mixture into a large jug to make it easier to divide.
Step 6: Evenly divide the mixture among 6 pots or ramekins.
Step 7: Place the pots or ramekins in a large baking dish. Pour the boiling water into the dish until it reaches halfway up the sides of the ramekins, creating a water bath.
Step 8: Bake for 30 minutes. The custard should still be slightly jiggly in the center when done.
Step 9: Using tongs with rubber tips, transfer the pots to a cooling rack. Let them cool to room temperature, then refrigerate for 4–6 hours or overnight to set fully.
Step 10: Serve chilled, topped with a dollop of whipped cream and a sprinkle of chocolate shavings.

Tips & Variations

Use freshly brewed espresso for the richest coffee flavor, or substitute with strong brewed coffee if preferred.
For a chocolate twist, add a teaspoon of cocoa powder to the cream and espresso mixture before heating.
Ensure the water bath reaches halfway up the ramekins to prevent cracking and ensure even cooking.
Use a thermometer to check the water stays hot but not boiling during baking for best results.

Storage

Store the pots de crème covered in the refrigerator for up to 3 days. Reheat is not recommended, as the custard is best enjoyed chilled. Just add whipped cream and chocolate shavings before serving.

How to Serve

A clear glass jar filled with a creamy light beige pudding forming the bottom layer, topped with a thick layer of white whipped cream sprinkled with fine dark brown chocolate shavings, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just yolks?

Using whole eggs will change the texture, making the custard less rich and creamy. This recipe works best with egg yolks only for that signature silky texture.

What if my custard is too runny after baking?

If your custard is too runny, it may need more time in the oven or longer chilling in the fridge. Every oven varies, so check again after 10-15 minutes or allow it to chill overnight to fully set.