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Lighter Pot de Creme

Lighter Chocolate Pot de Creme

Chocolate Pot De Creme is really just a fancy name for chocolate custard. These are decadent tasting but come in at a reasonable 265 calories each. Also, if your kids aren't crazy about dark chocolate, use semi-sweet instead of bittersweet.

Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 servings
Calories 265 kcal
Author katiemorford


  • 3 ounces bittersweet chocolate
  • 1 cup low-fat milk
  • ½ cup heavy cream
  • ¼ cup sugar
  • 2 egg yolks
  • 1 whole egg
  • 1 teaspoon vanilla extract
  • Whipped cream or fresh berries for garnish (optional)


  1. Preheat oven to 325°F. Arrange five 4-ounce heatproof ramekins or other cooking vessels in a deep baking dish.

  2. Shave, grate or finely chop the chocolate and put it in a medium bowl.
  3. Combine the milk, cream and sugar in a small saucepan and cook over medium-high heat until the sugar dissolves and bubbles form around the edge of the pan. Pour milk over the chocolate and stir with a whisk until the chocolate is completely melted and smooth. Allow it to cool for a few minutes until it is warm, not hot, to the touch.
  4. Gently whisk the egg yolks, egg and vanilla in a small bowl until blended. Add the eggs to the chocolate and whisk until smooth. Pour it into the 5 ramekins. Fill the baking pan with enough very hot tap water to reach halfway up the sides of the ramekins.

  5. Bake until the edges of the chocolate are firm and the center moves a little when jiggled, about 20 minutes. The time may vary, however, depending on the size of your ramekins. Avoid touching the top of the cremes because they won’t be quite so pretty.
  6. Take the baking pan out of the oven and remove the cups from the pan. Allow them to cool on the counter for an hour.
  7. Cover with plastic wrap and refrigerate at least 2 hours before serving. Just before serving sprinkle a tiny pinch of fleur de sel over the top of each cup.