“Pots de crème” literally translates to “pots of cream” in French, and that’s exactly what these are — baked coffee custards made from cream, milk, egg yolks, sugar, and instant espresso powder. They’re baked gently in a water bath (bain-marie) to ensure even cooking and a perfectly smooth texture — no cracks, no curdling, just silky perfection.
I’ve made a standard vanilla version for years, but the espresso base makes this recipe especially delicious. It tastes like a blend between your favorite café latte and a rich coffee truffle. Adding to their appeal, French custards are an ideal dinner party dessert given both their elegance and the fact that they are made for advanced prep. A fantastic end to any bistro-inspired dinner at home.
Chef Tested Tips 👩🏻🍳
Please trust me when I say these are non-negotiable.
- Strain the custard before baking. This step removes any bits of cooked egg and ensures that luscious, smooth texture.
- Don’t overbake! The custard should wobble slightly in the center when you take it out of the oven — it will continue to firm up as it cools.
- Regular ground coffee is not a good substitute for espresso powder. It doesn’t dissolve as easily.
- For an ultra-smooth top, skim off any foam before baking.
Making Coffee Custards Is Easier Than You Might Expect
Pro tip: to avoid splashing water into the ramekins. When filling the baking dish with hot water, pour slowly into one corner, not directly over the custards.
Serving Suggestions
First, let me say that these are truly fantastic on their own. Having said that, I’m a total sucker for topping them with fresh whipped cream or a dollop of cool, creamy crème fraîche to cut through the richness.
Other ideas: a sprinkle of flaky sea salt adds contrast, while chocolate shavings, cocoa nibs, or crushed biscotti are just as texturally satisfying.
To make these extra special for a holiday gathering, consider adding a splash of Kahlúa, Baileys, or Grand Marnier.
And cinnamon lovers might appreciate knowing that a generous pinch added along with the sugar will add a warm, fragrant aroma that, in my opinion, is indicative of the holiday season. You’re welcome. 😏
A timeless dessert if ever one existed! Don’t wait to make these and, as always, I’d love to hear what you think in the comments below. Bon appetit!
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Luxuriously Silky Espresso Pots de Crème
Equipment
Ingredients
For the Custards
- 2 cups (475ml) heavy cream
- 1 cup (240ml) whole milk
- 1 cup (200g) granulated sugar
- ¼ cup (30g) instant espresso powder or instant coffee (the flavor will be less strong) — do not use regular ground coffee
- ¼ tsp Kosher salt
- 6 large egg yolks, room temperature
- 1½ tsp vanilla bean paste or pure vanilla extract
Optional For Serving
- Homemade whipped cream or crème fraîche – highly recommend!
- Flaky sea salt
- Chocolate shavings
Instructions
- Prepare the ramekins. Preheat an oven to 325°F (165°C) with a rack placed in the center, then place 6 ramekins inside a large baking dish with deep sides.
- Steep the cream. Add 2 cups (475ml) heavy cream and 1 cup (240ml) whole milk to a medium saucepan. Place over medium heat, then bring to a simmer. You’ll know it’s ready when tiny bubbles begin to appear along the sides.
- Add espresso. Add 1 cup (200g) sugar, ¼ cup (30g) instant espresso powder, and ¼ tsp kosher salt. Cook, stirring occasionally, until the sugar and espresso dissolve and the mixture is smooth, about 2-3 minutes.
- Heat water. Fill a kettle with water, then heat until boiling so it’s ready when needed.
- Whisk the eggs. Whisk 6 egg yolks in a large mixing bowl with 1½ tsp vanilla bean paste (or extract) until pale yellow in color, about 2-3 minutes. Temper the eggs by slowly whisking in about ½ cup of the cream mixture, whisking constantly and being careful not to scramble the eggs. Once tempered, whisk in the remaining cream until well mixed. Strain the mixture through a fine mesh sieve before proceeding. I recommend straining it over a large mixing bowl or extra large measuring cup with a spout for easy pouring. Skim off any foam.
- Prepare the pots de crème. Divide the mixture evenly between the 6 ramekins. Each should be filled about ¾ way to the top. Pour enough hot water around the prepared ramekins so that it comes about halfway up the sides, then cover the baking dish tightly with aluminum foil. Transfer to an oven and bake for 45-55 minutes or until the custard has set, but is still a little jiggly in the center. They’ll continue to solidify as they cool.
- Cool and refrigerate. Let them rest in the water bath for 10 minutes, then carefully transfer to a wire rack. Cool for about 1 hour, then transfer to a refrigerator. Chill for at least 4 hours (but overnight is fine). I cover them individually with plastic wrap.
- Serve. When ready to enjoy, allow them to sit out at room temperature for about 10 minutes. Serve each pot de crème with homemade whipped cream or crème fraîche, a pinch of flaky sea salt, and/or chocolate shavings if you like!
Notes
- Nutrition facts do not include whipped cream or creme fraiche.
- Make-ahead: You can prepare them up to 3 days in advance. In fact, their flavor deepens as they sit.
- Storage: Cover each ramekin tightly with plastic wrap, then refrigerate.
- Freezing isn’t recommended. Enjoy fresh!
Nutrition
Photography by Jo Harding.
These came out delicious! As a first timer making pot de creme, I did have a few questions throughout the recipe. Like, how much water goes into the pan when baking? How do you know when they’re done – what do they look like? I ended up watching a video on another page. I also had a lot of volume leftover after pouring into ramekins. But these tasted amazing. Served with a dusting of cocoa powder, homemade whipped cream, and shaved dark chocolate.
Melissa, thank you for this feedback! I’ll go back and re-read through the instructions to make sure everything is crystal clear regarding the water bath. As far as how to know when they’re done, I mention that they should have a slight jiggle in the center. The best way to test for this is to gently shake the pan before removing them from the oven. Feeks like you nailed it, though. These look fantastic, by the way!! Cheers, Ari