Pots de crème

These petit pots of silky baked custards can be made ahead, making them a perfect dessert for a dinner party; they'll keep refrigerated, covered tightly with plastic wrap, for two to three days. Here we've added some chocolate and hazelnut spread, and topped them with a golden hazelnut praline for texture. Traditionally they're cooked in little pots de crème moulds that come with a lid, but ramekins or small bowls of similar size work well. Serve these with biscuits on the side or just as they are.

You'll need

750 ml (3 cups) pouring cream 250 ml (1 cup) milk ½ vanilla bean, seeds scraped 10 egg yolks 220 gm caster sugar 100 gm chocolate-hazelnut spread   Praline Oil, for brushing 125 gm caster sugar 40 gm roasted hazelnuts, warmed in a low oven


  • 01
  • Preheat oven to 150C. Bring cream, milk and vanilla bean and seeds to a simmer in a saucepan over medium heat. Meanwhile, whisk yolks and sugar in a bowl until pale and gradually whisk in cream mixture, whisking gently until incorporated, then whisk in chocolate-hazelnut spread. Strain into a jug and stand until foam settles (15 minutes), then spoon any remaining foam from the top. Divide cream mixture among ten 100ml-125ml ceramic ramekins, preferably with straight sides, and tightly cover each with foil. Place in a roasting pan lined with a tea towel and pour in hot tap water to come halfway up the sides. Cover pan with foil and bake until custards are set but still have a slight wobble in the centre (50-55 minutes). Remove from oven, remove foil lids, take moulds out of water bath and cool (20 minutes; any that need longer cooking can be left in the water bath to cool), then refrigerate until set and chilled (3-4 hours).
  • 02
  • Meanwhile, for praline, brush a baking tray with oil. Stir sugar and 60ml water in a saucepan over medium-high heat until sugar dissolves. Brush down sides with a wet pastry brush to remove sugar crystals, and simmer without stirring, swirling pan occasionally, until deep caramel (8-12 minutes). Stir in warm nuts, then tip mixture onto prepared tray (be careful, caramel will be very hot) and set aside until set (20-25 minutes). Break into pieces, then process to coarse crumbs in a food processor.
  • 03
  • Serve pots de crème chilled and scattered with a layer of praline.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Oct 2016

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