In college, one of my go-to quick desserts were mini pudding cups. I’d cut up a rolled-out pie crust and place them in a muffin tin and blind bake them. Meanwhile, I’d make chocolate pudding (from the box) and stuff the cups. It was super easy and looked quite impressive.
I have nothing against chocolate pudding now, but I do think there are so many other fun desserts that have that pudding-like consistency and taste so much more elevated. One of them is pots de crème. Pots de crème literally translates to “pots of cream” in French. It is a loose-textured custard, quite similar to pudding. It tastes so rich and decadent but it takes so little effort. Like seriously you’ll be done in less than 10 minutes (well you do have to wait for everything to cool, that’s the hard part).
Chocolate Pots de Crème
Pots de Crème
- 3 egg yolks
- 3/4 cup milk
- 3/4 cup heavy cream
- 1/4 cup granulated sugar
- pinch of salt
- 1 cup bittersweet chocolate chips
- 1/2 cup heavy cream
- 1 Tb granulated sugar
- In a heavy-bottomed saucepan, whisk together egg yolks, milk, heavy cream, granulated sugar, and a pinch of salt over medium-low heat. Continually whisking until mixture is thick and can coat the back of a spoon, about 8-10 minutes.
- Pour in chocolate chips and whisk until chocolate is melted and everything is incorporated. Transfer this mixture into 4 ramekins (mine were 5oz ramekins). Place in the refrigerator to set, about 1-2 hours.
- Before serving, whisk together heavy cream and granulated sugar until soft peaks. Top the chilled pots de crème.