Julia Child Pots de Crème Recipe

Julia Child Pots de Crème is French chocolate custard at its finest: small lidded pots filled with rich, velvety custard, chilled until perfectly set. Denser than mousse. Silkier than pudding. Meant to be eaten slowly, one small spoonful at a time.

On page 604 of Mastering the Art of French Cooking, Julia clarifies the difference: her chocolate mousse served in pots “is sometimes erroneously called pots de crème au chocolat. French dessert crèmes are custards.” True pots de crème are baked, set, and unmistakably custard.

This is real baked chocolate custard. Not the quick stovetop version. Not the airy mousse. Eggs, cream, chocolate, baked gently in a water bath until just set and still trembling.

A single pot is the perfect ending to any meal. Rich enough that you don’t need much.

What are pots de crème? Traditional French baked custards served in small lidded pots. Rich, dense, and intensely flavored. Often chocolate, but also vanilla or coffee.

Why You’ll Love This Recipe

• True French custard: Baked, not stirred. The texture is unmistakable.
• Intensely chocolate: Dense, rich, and deeply satisfying.
• Built-in portion control: Small pots, perfect amounts.
• Easy water bath method: Gentle heat, no curdling.
• Make-ahead friendly: Better after chilling overnight.

Pots de Crème vs. Chocolate Mousse

People confuse these. Julia didn’t. Here’s how her pots de crème compare to her chocolate mousse.

Pots de Crème	Chocolate Mousse
Baked custard	No baking
Dense, silky texture	Light, airy texture
Eggs cooked by oven	Eggs raw or cooked on stovetop
Set and firm	Soft and foamy
Served cold	Served cold

Both are chocolate. Both are French. They’re completely different desserts.

Julia Child Pots de Crème Ingredients

Based on Julia Child’s custard technique. Makes 6 servings.

For the Custard:

• 6 oz bittersweet chocolate, chopped
• 2 cups heavy cream
• ½ cup whole milk
• ½ cup sugar
• Pinch of salt
• 5 egg yolks
• 1 tsp vanilla extract

Equipment:

• 6 pot de crème pots or 4-oz ramekins
• Roasting pan for water bath
• Fine-mesh strainer

How To Make Julia Child Pots de Crème

Step 1: Melt the Chocolate

1. Heat cream, milk, and half the sugar: In a saucepan until steaming. Don’t boil.
2. Add chocolate: Remove from heat. Add chopped chocolate, let sit 1 minute, then whisk until smooth.

Step 2: Make the Custard Base

3. Beat yolks with remaining sugar and salt: Until slightly thickened.
4. Temper the yolks: Slowly pour warm chocolate mixture into yolks, whisking constantly.
5. Add vanilla.
6. Strain: Through fine-mesh sieve to remove any bits. This ensures silky texture.

Step 3: Bake in Water Bath

7. Preheat oven to 300°F.
8. Fill pots: Divide custard among 6 pots or ramekins.
9. Set up water bath: Place pots in roasting pan. Pour hot water into pan until it reaches halfway up the sides of the pots.
10. Cover loosely with foil. Prevents skin from forming.
11. Bake 20-25 minutes: Until edges are set but centers still jiggle slightly.

Step 4: Chill

12. Remove from water bath. Let cool to room temperature.
13. Refrigerate at least 2 hours. Overnight is better.
14. Serve cold. Top with whipped cream if desired.

Recipe Tips

• Low and slow: 300°F prevents curdling. Don’t rush with higher heat.
• Water bath is essential: Insulates custard from direct heat.
• Jiggle test: Done when edges are set but center trembles like gelatin.
• Strain always: Removes any cooked egg bits for perfect texture.
• Hot water in bath: Speeds cooking. Cold water delays it.
• Don’t overbake: Overbaked custard gets grainy. Better to underbake slightly.

Recipe Variations

• Pots de Crème à la Vanille (Vanilla): Omit chocolate. Scrape seeds from 1 vanilla bean into cream. Infuse while heating. Strain and proceed.
• Pots de Crème au Café (Coffee): Add 2 Tb instant espresso to the warm cream mixture.
• Pots de Crème au Caramel: Make caramel with the sugar first, then add cream carefully. No chocolate.

The Lidded Pots

Traditional pots de crème come in small porcelain pots with lids. The lids:

• Prevent skin from forming during baking
• Keep custard fresh in fridge
• Look elegant on the table

Ramekins work fine. Cover with plastic wrap instead.

How To Store

• Refrigerator: Covered, up to 4 days. Flavor improves overnight.
• Serve cold: Straight from the fridge or slightly less cold.
• Cannot freeze: Texture becomes grainy.

Nutrition Facts

Per serving (1 pot):

• Calories: 420 kcal
• Protein: 6g
• Total Fat: 32g
• Saturated Fat: 18g
• Carbohydrates: 28g
• Fiber: 2g
• Sugar: 24g
• Sodium: 45mg
• Cholesterol: 220mg

FAQs

Source: Based on Julia Child’s French custard techniques from Mastering the Art of French Cooking

– Claire