Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
4.5
(4)
Export 6 ingredients for grocery delivery
Step 1
Pre-heat the oven to 300˚F and boil a kettle full of water.
Step 2
Heat the espresso and cream in a medium pot over medium-high heat until simmering. Do not boil. Remove from the heat.
Step 3
Whisk the egg yolks and sugar in a heat-proof bowl until the mixture thickens slightly.
Step 4
Slowly pour the espresso and cream over the eggs, whisking constantly until all the espresso and cream is incorporated.
Step 5
Carefully pour the liquid into a large jug (this is so it's easier to pour into the jars or ramekins).
Step 6
Divide the cream evenly between 6 pots or ramekins.
Step 7
Place the pots/ramekins in a large baking dish and fill the dish with the boiling water until it's about halfway up the sides of the pots/ ramekins.
Step 8
Bake for 30 minutes. The pots de crème will be still a little jiggly in the centre.
Step 9
Place the pots de crèms on a cooling rack (use tongs with rubber tips to pick them up, they are very hot) and allow to come to room temperature before refrigerating 4-6 hours or overnight.
Step 10
Serve topped with a dollop of whipped cream and some chocolate shavings.