Coffee Pots de Creme


by: Army Mom

Pots de creme (pronounced poe de krem) get their name from the little pots with lids that are traditionally used to bake the custard. Since these are expensive and have only one use, you can use small ramekins instead. Because pots de creme are made with a mixture of milk and cream, they are halfway in richness between creme caramel and creme brulée. These pots de creme are flavored with coffee, which is easiest to do by whisking some instant coffee into the hot milk and cream. However, a much deeper coffee flavor is extracted by infusing the hot milk and cream with ground coffee and then straining it out. Makes six 4-ounces pots de creme.


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serves: 6

1 cup heavy cream

1 cup milk

1/4 cup coffee (freshly ground dark roast)

1/2 cup sugar

7 egg yolks

Garnish (optional)

1/2 cup heavy cream

2 teaspoons sugar

6 espresso beans

Nutrition Facts
Coffee Pots de Creme

Servings Per Recipe: 6

Amount per Serving

Calories: 199

  • Total Fat: 12.5 g
  •     Saturated Fat: 7.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 46.8 mg
  • Sodium: 12.8 mg
  • Total Carbs: 20.8 g
  •     Dietary Fiber: 0 g
  •     Sugars: 20 g
  • Protein: 1.9 g

how is this calculated?

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1.  Combine the cream, milk, and ground coffee in a saucepan and bring to a simmer. Let steep for 10 minutes. Strain the cream mixture.

2.  While the cream mixture is coming to a simmer, whisk the egg yolks with sugar for about 2 minutes, or until pale. Gently stir the bot cream mixture into the beaten egg yolk mixture.

3.  Strain the mixture one more time.

4.  Pour the mixture into the ramekins, then cover each of the filled ramekins with aluminum foil. Place the ramekins in a baking dish and pour in enough hot tap vvater to come halfway up the sides of the ramekins. Bake until set. Cool, refrigerate, and serve.

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