Learn how to make the best white chocolate pots de crème with this easy recipe. This white chocolate dessert is baked in a water bath in the oven so that it slowly thickens making it very creamy and smooth, without the risk of overcooking it.
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White chocolate pots de crème are very easy to make! This custard-based dessert has the same components as a crème anglaise (custard sauce) but is mixed with white chocolate and baked in a water bath to create a dense, creamy white chocolate pudding.
Ingredients
- cream—use 35 % whipping cream to make a creamy, decadent white chocolate dessert
- milk—use whole milk (3.25 % fat content) to ensure the dessert is full-bodied and creamy
- sugar—use granulated sugar because you don't want to add flavour
- white chocolate—use the best white chocolate you can buy. Opt for Cacao Barry Zéphyr if you can, or Lindt Excellence white chocolate.
- eggs—specifically egg yolks from large eggs are used. Make sure to use the correct size to ensure you have enough thickening power for the custard base.
Please see the recipe card for the exact ingredients and quantities.
Substitutions and Variations
- Spices, herbs, or tea—infuse the cream/milk mixture with tea or other herbs and spices (like we did for the Earl Grey hot chocolate or the Earl Grey chocolate truffles)
- Vanilla—enhance the white chocolate with a little vanilla extract or infuse the crème anglaise with a vanilla bean. Vanilla bean paste will also work in this recipe and the flecks of the vanilla seeds would be lovely (though many will settle on the bottom)
- Booze—flavour the custard with a little alcohol after you take it off the stove, like Kahlùa, Grand Marnier, or Amaretto—pick one that pairs well with the chocolate you chose
- Citrus—add the zest of citrus fruit to the milk and cream to infuse the crème anglaise with citrus flavour. I have tested this recipe with lemon zest and lime zest and the flavour was lovely! Orange would also be excellent
- Dairy-free—I have made dark chocolate pots de crème with coconut milk so you can use your favourite non-dairy milk and cream substitutes, replacing one for the other.
How to Make Pots de Crème with White Chocolate
Step 1: Heat the milk, cream, and sugar on the stove (image 1) while you chop the white chocolate (image 2). Pour the hot cream over the chopped chocolate in a bowl or measuring cup (image 3) then stir to melt it and mix it all together until smooth.
Step 2: Add the egg yolks to the white chocolate ganache (image 4) and stir them in. Make sure the mixture is properly mixed before straining into a measuring cup or a bowl with a pouring spout (image 5).
Step 3: Divide the white chocolate pots de crème custard base between four ramekins placed in a 9x9 baking dish (image 6). Add boiling water to the baking dish (image 7).
Step 4: The water will reach halfway to three-quarters up the ramekins (image 8). Bake the white chocolate pots de crème in the oven until set but jiggly. They will form a skin on the surface (image 9). This is normal.
Step 5: Immediately transfer the ramekins to a cooling rack to prevent the pots de crème from overcooking (image 10).
Tip: Baked white chocolate pots de crème will have a skin on the surface of them from where the cream dried out from the heat of the oven. This is normal. To avoid it, you can try partially covering the baking dish with foil, poking lots of vents to allow steam to escape. Or, better yet, switch to a no-bake pots de crème method based on a crème anglaise cooked on the stove. You can use the same ingredients below and the quantities and simply switch up the technique.
Serving Suggestions
You can serve these white chocolate pots de crème plain, but I always like to at least garnish with a dollop of sweetened whipped cream. Another option is a scoop of sorbet or even some homemade granita.
And you can always serve these with crumbled graham crackers or graham cracker crust.
Pots de Crème FAQs
Most custard-based desserts have a short shelflife. Pots de crème can be safely stored up to 3 days in the refrigerator.
Crème brûlées and pots de crème are quite similar, but pots de crème are made with chocolate, which helps create a more dense custard that may set firmly if baked through. Crème brûlées are less dense and have a more egg-forward custard flavour because there's no chocolate to hide the taste of the numerous yolks. Crème brûlées are topped with a thin layer of sugar which is caramelized with a blow torch that creates a crunchy layer of caramel on top, while pots de crème are not.
Other Pots de Crème Recipes to Try
If you aren't a fan of white chocolate, try these dark chocolate pots de crème made with a combination of 70 % dark chocolate and flavoured with tahini or these decadent creamy no-bake milk chocolate pots de crème made with 41 % milk chocolate and cooked on the stovetop instead of in the oven!
If you tried this recipe for white chocolate pots de crème (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!
📖 Recipe
White Chocolate Pots de Crème
Ingredients
- 250 mL whipping cream (35 % fat)
- 83 mL whole milk (3.25 % fat)
- 50 grams granulated sugar
- 100 grams white chocolate
- 4 large egg yolk(s)
Instructions
- Preheat the oven to 325ºF (165 °C). In a small saucepan, heat together the whipping cream, the milk, the lime zest, and the sugar. When the mixture is very hot and steamy, pour it over the chopped white chocolate. Let the mixture stand for 1 minute, then carefully stir with a wooden spoon until you have a smooth, glossy, white chocolate sauce, then stir in the egg yolks.
- Divide the mixture between 4 ramekins placed in a 9x9 brownie pan. Pour boiling water between the ramekins and the pan until the water comes halfway up the sides. Carefully transfer the pan to the preheated oven. Bake the pots de crème until they are set but still jiggle in the middle, about 45 minutes.
- Carefully take the pan out of the oven, and take the ramekins out of the water bath. Set them on a cooling rack and let them cool completely before transferring them to the refrigerator to chill overnight.
- Serve the white chocolate pots de crème topped with sorbet, granita, or whipped cream.
Notes
- Flavour options:
- Spices, herbs, or tea—infuse the cream/milk mixture with tea or other herbs and spices (like we did for the Earl Grey hot chocolate or the Earl Grey chocolate truffles)
- Vanilla—enhance the white chocolate with a little vanilla extract or infuse the crème anglaise with a vanilla bean. Vanilla bean paste will also work in this recipe and the flecks of the vanilla seeds would be lovely (though many will settle on the bottom)
- Booze—flavour the custard with a little alcohol after you take it off the stove, like Kahlùa, Grand Marnier, or Amaretto—pick one that pairs well with the chocolate you chose
- Citrus—add the zest of citrus fruit to the milk and cream to infuse the crème anglaise with citrus flavour. I have tested this recipe with lemon zest and lime zest and the flavour was lovely! Orange would also be excellent
- Dairy-free—I have made dark chocolate pots de crème with coconut milk so you can use your favourite non-dairy milk and cream substitutes, replacing one for the other.
- Serve this white chocolate dessert topped with whipped cream, sorbet, or watermelon granita.
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