• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Urban Foodie Kitchen

Small Batch Recipes to Inspire your Inner Foodie

  • Home
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Drinks & Cocktails
    • Grilling
    • Main Dishes
      • Pasta & Grains
      • Salads
      • Seafood
    • Side Dishes
    • Snacks
    • Soups & Chilis
    • Vegetarian
  • Shop
  • About Me
    • Work with Me
    • Privacy Policy
    • Disclosures, Terms & Disclaimers
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest

Espresso Pot de Crème

Published: February 12, 2019 By Urban Foodie Kitchen Last Updated: August 24, 2020 1 Comment

Jump to Recipe·Print Recipe
163shares

This classic gets a bit of a twist from the addition of espresso powder which intensifies the chocolate flavor in this creamy, decadent dessert!

Espresso Pot de Creme in a pink heart dish topped with whipped cream

I’m sure many of you have heard of Stephanie Izard, she was on Iron Chef in 2012 and she has three restaurants in Chicago, with Duck Duck Goat being the newest.  One spring evening a few years ago I dinner plans with some friends and one of my co-workers mentioned that she had reservations at The Girl & The Goat for that evening.  She said wasn’t going to be able to use them and asked if I was interested.  So my friends and I decided to go there instead of our originally planned location.  I hadn’t been in a while and was happy that it was as fabulous as always!

This dessert is inspired by a very similar dish on their menu, though the original was much fancier – topped with an amazing sesame foam.  I decided sesame foam might be something that most of us, me included, might not want to attempt at home, so I stuck with a bit more traditional topping and added a little bit of flaked salt for extra flavor.   I’ve had this on my list to make ever since that evening!  

Even if you’re not a mocha-lover, once you try it you’ll embrace the idea of adding espresso powder to chocolate desserts because espresso greatly enhances the flavor of chocolate and adds a depth that you simply can’t get from chocolate alone.

Espresso Chocolate Pot de Creme in a pink heart shaped dish topped with whipped cream

Tips for Making Pot de Cremè

Pot de Cremè is a lightly set, baked custard that has its origins in France. It’s a dessert that many people don’t make at home because they think it’s complicated but it’s really not. A couple of key steps will help ensure your custard comes out perfectly!

  • Don’t use high heat when boiling the milk. Keep it a medium-low or medium if your cooktop tends towards lower heat.
  • While you want to whisk the milk mixture well don’t be too vigorous. Too much air in the mixture will result in a less than smooth custard.
  • Make sure all the chocolate is melted and the mixture is smooth before you move on to the next step. This is one dessert where you don’t want chunks of chocolate.
  • Make sure the water for the water bath is very warm when you add it to the baking pan. Think very hot tap water! This helps to keep the custard at a consistent temperature while moving from your stovetop to your oven.

things you may want for this recipe

Espresso Powder – If you are into baking this should be a pantry staple. You can use it in any chocolate dessert, including chocolate chip cookies and frosting! It really does make a difference when it come to bringing out the flavor of chocolate.

Whisk – A smaller whisk works best for this recipe since you don’t want to incorporate too much air into the mixture.

Ramekins – These are another great kitchen staple. I use them for everything from individual desserts like this to storing small amounts of leftovers to a dish to portion out small snacks.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Espresso pot de creme in a pink heart dish topped with whipped cream

Espresso Pot de Creme

★★★★★ 5 from 1 reviews
  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3–4 servings 1x
  • Category: Desserts
  • Method: Oven baked
  • Cuisine: French
Print
Pin

Description

This classic gets a bit of a twist from the addition of espresso powder which intensifies the chocolate flavor in this creamy, decadent dessert!


Scale

Ingredients

  • ¾ cup whole milk 
  • ¼ cup heavy cream
  • 1 tablespoon espresso powder
  • 3 ounces dark chocolate, chopped into small pieces
  • 1 large egg 
  • 1 large egg yolk
  • 2 tablespoons sugar 
  • Whipped cream, shaved chocolate and sea salt flakes for serving

Instructions

  1. Preheat oven to 325°F 
  2. In a small saucepan combine the milk and cream. Whisk in the espresso powder until fully combined.  Bring to a low boil over medium-low heat, stirring frequently.  Small bubbles will start to form at the edges of the pan.  
  3. While the milk mixture is cooking, whisk the eggs and sugar together in a small bowl. 
  4. Remove the pan from the heat and add the chocolate.  Whisk until smooth and the chocolate is completely melted.  
  5. Add a small amount of the chocolate mixture to the eggs.  Whisk until combined.  Add the egg mixture to the remaining chocolate mixture in the pan.  Whisk well.  
  6. Divide the mixture between 3 or 4 oven-safe ramekins.  Place the ramekins on a rimmed baking dish and fill the baking dish with very warm water until the water reaches about halfway up the sides of the ramekins.  Be careful not to splash water into the chocolate.  
  7. Carefully place the baking dish in the oven and bake for 30 minutes or until the custard is set but still slightly jiggly in the middle.  Remove from oven and let cool for 5 minutes.  
  8. Refrigerate the custards for at least three hours before serving.  Top with whipped cream, shaved chocolate and sea salt to serve.  

Notes

I used 6-ounce ramekins when I made this recipe. If you use something smaller or larger you’ll want to keep an eye on them to check for doneness as the cooking time will vary slightly (when I made them in the larger heart-shaped dishes for the photos I had to cook them for about 4 minutes longer)  

Did you make this recipe?

Tag @urbanfoodiekitchen on Instagram and hashtag it #urbanfoodiekitchen

163shares
Previous Post: « Turkey Banh Mi Quinoa Bowls
Next Post: Ramen Cakes with Asian Chicken Salad »

Reader Interactions

Comments

  1. Carol Borchardt says

    August 24, 2019 at 7:48 am

    This dessert is what I call perfection in a dessert! Coffee and chocolate together–especially dark chocolate! Pinned too as this would be a great make-ahead dessert for guests.

    ★★★★★

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to Urban Foodie Kitchen (formerly FoodieGirlChicago)! I'm Kathryn and I love all things involving food and wine! More about me...

I’m looking for…

NEWSLETTER

Get the latest recipes and news each week! Click here to Sign Up

Popular This Week

Drunken Banana Bread
Ricotta Mushroom Pizza
Cheesy Garlic Spaghetti Squash
The Ultimate Ricotta Avocado Toast
Mom's Creamy Chicken Mushroom Crêpes
Peach Protein Smoothie Bowl

Stay Connected!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

Footer

↑ back to top

Resources

  • Recipe Index
  • Shop

Newsletter

  • Sign up! for emails and updates

About

  • About Kathryn
  • Work with Me

Urban Foodie Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

© 2020 Urban Foodie Kitchen
 · Privacy Policy 
· Disclaimers+Disclosures
 · Cookie Policy





Cookies

This site uses cookies: Find out more.