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.