Chocolate Pots de Creme

Prep Time
25 mins.
Cook Time
50 mins.
Recipe by: Tanvi Srivastava

Rich & smooth bitter sweet chocolate custards which use simple ingredients like egg yolks, milk, cream and sugar.

Chocolate Pots de Creme

Make This Recipe


2 cups whipping cream

1/2 cup milk

6 ounces bittersweet (70%) chocolate, chopped

6 Eggland's Best eggs, large, yolks only

1/2 cup sugar

Orange zest

Whipped cream

Easter candy eggs


  1. Preheat oven to 300°F.
  2. Bring cream and milk just to simmer in a heavy medium saucepan over medium heat.
  3. Remove from heat and add chocolate; whisk until melted and smooth.
  4. Whisk yolks and sugar in a large bowl to blend. Mix the orange zest. Gradually whisk in the hot chocolate mixture that we made earlier. Strain mixture into another bowl.
  5. Cool 10 minutes, skimming any foam from the surface.
  6. Divide custard mixture among six 3/4-cup ramekins. Place in a large baking pan.
  7. Add enough hot water to the pan to come 1/3rd level up sides of cups.
  8. Bake until custards are set but centers still move slightly when gently shaken about 55 minutes.
  9. Remove from water.
  10. Chill custards until cold, about 3 hours.
  11. Top with whipped cream & candy eggs. Serve.

Recipe Notes: Can be made up to 2 days in advance.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 6
Calories 520
Fat 38g
Saturated Fat 21g
Cholesterol 461mg
Sodium 55.2mg
Carbohydrates 26g
Dietary Fiber 0g
Protein 7g