WEEKDAYS 1e|12c|p

Clinton Kelly's Pot de Creme

A classic French dessert and Clinton's favorite.
skill level
Contributed by :
One bite of this rich dessert won't be enough.
  • 2 cups Heavy Cream
  • 5 ounces Semisweet Chocolate (chopped)
  • 6 Egg Yolks
  • 1 tablespoon Sugar
  • 1 teaspoon Vanilla
  • Whipped cream
  • Chocolate for garnish
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat oven to 325F.
  • 2
    2 cups Heavy Cream
    1 teaspoon Vanilla
    5 ounces Semisweet Chocolate (chopped)
    In a small saucepot, bring cream to just below a boil. Add vanilla extract, and whisk in chocolate, until completely melted and combined. You can add espresso if you want an extra kick.
  • 3
    6 Egg Yolks
    1 tablespoon Sugar
    Whipped cream
    Chocolate for garnish
    In a small bowl, whisk together egg yolks and sugar until combined, and then slowly pour while whisking into chocolate mixture. Once combined, strain mixture through a fine mesh sieve into a mixing bowl with a spout or large measuring cup, or pitcher, and divide between 6 ramekins. Arrange ramekins in baking dish, and fill baking dish with water to come halfway up sides of ramekins. Cover dish with foil, and bake for 30-35 minutes. Remove from oven when the center of the creme is just set, still slightly jiggly. Transfer baking dish to refrigerator. Creme will set fully while cooling.  Serve topped with whipped cream and chocolate.

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes