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Recipe for chocolate pots de crème served in individual ramekins. This rich custard is made with egg yolks, heavy cream, sugar, and dark chocolate, then topped with piped meringue and dusted with an optional pinch of Old Bay seasoning. |
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Chocolate Pots-de-Crème with Old Bay Meringue

  • Desserts
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4/5 - 1 Ratings
Prep Time 30 minutes
Cook Time
Serving Yield 6 pots de crème

Every dinner deserves to precede a rich, homemade dessert like these pots de crème. The fearlessly French sweet custard comes with a twist on top: meringue dusted with Old Bay. The blend of black pepper, celery salt, paprika, and other herbs and spices makes for a surprisingly pleasant and unexpected finish.

By: Chef Edward Lee


For the custard

  • 2 1/2 cups heavy cream
  • 2/3 cup milk
  • 9 tablespoons sugar
  • 1 teaspoon vanilla bean paste
  • 6 Pete and Gerry's Organic Eggs, yolks only (reserve whites for meringue)
  • 6 ounces 55% chocolate

For the meringue

  • 6 Pete and Gerry's Organic Eggs, whites only
  • 1 cup sugar
  • 1/2 teaspoon Old Bay spice blend

Nutritional Information

Serv. Size: 1 pot de crème, Servings: 6 

Amount Per Serving: Calories 780, Fat Cal. 450, Total Fat 50g (77% DV), Sat. Fat 30g (150% DV), Trans Fat 1.5g, Cholest. 300mg (100% DV), Sodium 160mg (7% DV),  Total Carb. 75g (25% DV), Fiber 2g (8% DV), Sugars 70g, Protein 11g, Vitamin A (35% DV), Vitamin C (0% DV), Calcium (15% DV), Iron (15% DV), Vitamin D (30% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


To make the custard:

Step 1

Combine heavy cream, milk, 5 tablespoons sugar, and vanilla bean paste into a medium pot. Bring mixture to a slow simmer, stirring constantly, about 3 minutes.

Step 2

In a medium bowl, whisk together egg yolks and remaining 4 tablespoons of sugar. Once the cream mixture is at a slow simmer, slowly mix into bowl with yolks. Place mixture back into pot and cook on low heat for 2 minutes.

Step 3

Roughly chop chocolate and add to a medium bowl. Strain the warm custard through a fine mesh strainer directly into the chocolate. Whisk until chocolate is fully melted and mixture is smooth. Add about 1/2 cup of custard to each of 6 teacups or ramekins.

Step 4

Preheat oven to 300F. Place ramekins in a roasting pan. Fill pan with warm water 1/3 of the way up the sides of the ramekins. Carefully transfer roasting pan to oven and bake for 40-45 minutes, until the custard is set but jiggles slightly in the middle. Remove the ramekins from the water and place on a cooling rack. Let cool completely, then cover and refrigerate at least three hours.

To make the meringue:

Step 1

Add egg whites to the bowl of a stand mixer and beat on high for about 4 minutes, until the egg whites double in size and become opaque. With the speed still on high, pour in the sugar and beat until glossy, slightly firm peaks form, about 5 minutes.

Step 2

Transfer meringue to a piping back with a star tip. Remove custard from refrigerator and pipe meringue over the surface. Dust each pot-de-crème with a small pinch of Old Bay spice blend, then serve immediately.

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