Custards are very versatile and can be used in many ways, from savory quiches to crème brûlées. Pot de crème is another custard made using a similar technique to that of [crème anglaise](https://www.masterclass.com/articles/chef-thomas-kellers-creme-anglaise-recipe). 


Chef Thomas Keller’s Pots de Crème Recipe

Pot de crème—literally, a pot of cream—is a traditional French custard that can be made in a variety of flavors. Pots de crème are typically baked in the oven. 

Here, [Chef Keller prepares chocolate pots de crème](https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques-iii-seafood-sous-vide-and-desserts). His preference is for Nicaragua dark chocolate handcrafted in Napa by his bean-to-bar chocolate company, Keller Manni Chocolate, but he encourages you to use whatever chocolate you like best—milk chocolate, semisweet chocolate, bittersweet chocolate, or even dark chocolate.

Chef Keller cooks his custard on the stovetop before pouring the chocolate dessert into individual serving pots, which he then refrigerates. Chef Keller stresses a few key points: 

1. When heating your cream on the stovetop, take care to not let it boil over. 
2. Pour the cream into your egg and sugar mixture slowly, as your goal is to bring the eggs up to temperature gradually without causing them to cook or curdle. 
3. [Chef Keller shows you two ways to gauge whether your custard is ready](https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques-iii-seafood-sous-vide-and-desserts/chapters/desserts-pots-de-creme): with a thermometer and by checking its viscosity with a wooden spoon. 
4. Prior to refrigerating his custard, Chef Keller whips it lightly with an immersion blender to ensure the chocolate mixture is homogenous and to give it an airy, mousse-like consistency.
Custards are very versatile and can be used in many ways, from savory quiches to crème brûlées. Pot de crème is another custard made using a similar technique to that of [crème anglaise](https://www.masterclass.com/articles/chef-thomas-kellers-creme-anglaise-recipe). 


Pot de crème—literally, a pot of cream—is a traditional French custard that can be made in a variety of flavors. Pots de crème are typically baked in the oven.

What Is Pot de Crème?

Here, <a href='https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques-iii-seafood-sous-vide-and-desserts' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques-iii-seafood-sous-vide-and-desserts","linkCopy":"Chef Keller prepares chocolate pots de crème","category":null}'>Chef Keller prepares chocolate pots de crème</a>. His preference is for Nicaragua dark chocolate handcrafted in Napa by his bean-to-bar chocolate company, Keller Manni Chocolate, but he encourages you to use whatever chocolate you like best—milk chocolate, semisweet chocolate, bittersweet chocolate, or even dark chocolate.Chef Keller cooks his custard on the stovetop before pouring the chocolate dessert into individual serving pots, which he then refrigerates. Chef Keller stresses a few key points: <ol class="mc-m-4"><li class="mc-my-4"> 1. When heating your cream on the stovetop, take care to not let it boil over. </li><li class="mc-my-4"> 2. Pour the cream into your egg and sugar mixture slowly, as your goal is to bring the eggs up to temperature gradually without causing them to cook or curdle. </li><li class="mc-my-4"> 3. <a href='https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques-iii-seafood-sous-vide-and-desserts/chapters/desserts-pots-de-creme' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques-iii-seafood-sous-vide-and-desserts/chapters/desserts-pots-de-creme","linkCopy":"Chef Keller shows you two ways to gauge whether your custard is ready","category":null}'>Chef Keller shows you two ways to gauge whether your custard is ready</a>: with a thermometer and by checking its viscosity with a wooden spoon. </li><li class="mc-my-4"> 4. Prior to refrigerating his custard, Chef Keller whips it lightly with an immersion blender to ensure the chocolate mixture is homogenous and to give it an airy, mousse-like consistency. </li></ol>

4 Notes About Chef Keller’s Chocolate Pots de Crème

Custards are very versatile and can be used in many ways, from savory quiches to crème brûlées. Pot de crème is another custard made using a similar technique to that of <a href='https://www.masterclass.com/articles/chef-thomas-kellers-creme-anglaise-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/chef-thomas-kellers-creme-anglaise-recipe","linkCopy":"crème anglaise","category":null}'>crème anglaise</a>.

Custards are very versatile and can be used in many ways, from savory quiches to crème brûlées. Pot de crème is another custard made using a similar technique to that of crème anglaise (https://www.masterclass.com/articles/chef-thomas-kellers-creme-anglaise-recipe). 
