Chocolate-Nutmeg Pots de Crème Recipe | Vegetarian Times Skip to main content

Chocolate-Nutmeg Pots de Crème

For a stimulating sweet, nothing beats chocolate. A study found that people are more turned on by the sensation of dark chocolate melting in their mouths than by kissing. The reason: it’s rich in phenylethylamine, a “love chemical” that releases feel-good endorphins. For best results, Kilham suggests using “the highest cocoa-solid content you can consume—preferably above 70 percent.”



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1 egg
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1 egg yolk
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2 Tbs. sugar
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1 5-oz. can low-fat or fat-free evaporated milk
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⅓ cup low-fat or skim milk
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2 oz. chopped bittersweet chocolate, such as Green & Black's Organic Baking Bar, or 1 cup bittersweet chocolate chips
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¼ tsp. vanilla extract
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¼ tsp. ground nutmeg, plus more for sprinkling, optional


1. Preheat oven to 300°F. Place 6 1/2-cup ramekins in large roasting pan.
2. Whisk together egg, egg yolk, and sugar in large bowl. Set aside.
3. Bring evaporated milk and milk to a boil in medium saucepan. Remove from heat, and stir in chocolate. Return to heat, and simmer 1 minute, or until chocolate is melted, whisking constantly.
4. Whisk 1/2 cup chocolate mixture into egg mixture. Add remaining chocolate mixture to egg mixture in steady stream, whisking constantly. Stir in vanilla, nutmeg, and salt.
5. Pour 1/3 cup custard into each custard cup. Place roasting pan in oven, and fill half full with boiling water. Bake 25 to 30 minutes, or until custards are set. Remove custard cups from water bath with tongs, cool, then chill. Serve garnished with whipped cream and sprinkling of ground nutmeg, if using.

Nutrition Information: 

4 g
Total Fat: 
6 g
Saturated Fat: 
3 g
13 g
75 mg
72 mg
1 g
11 g
Serves 6

Comments on this Recipe

This was a nice recipe-- easy to do and had a nice, subtle chocolate flavor made with 60% bittersweet chocolate. Used a little extra nutmeg and a pinch of cinnamon. The one thing was that after baking and cooling there was a little bit of a crust over the top of the creme... it was still yummy, and I'm not sure if this is common with pots de creme, but it was a little weird. If anyone knows how to keep that from forming, please let me know!

Do you have any gluten-free recipes with 5 or less ingredients?

This looks amazing but can anyone recommend a way to make it without eggs?

Yes, to eliminate the "skin" on the custard, cover the ramekins with plastic wrap while still warm from the oven.

or... how to make it without milk? can we substitute almond/soy milk? but what for the evaporated milk?