Chocolate Pot de Crème • Easy No Bake Recipe! (2024)

FAQs

Why did my pot de crème not set? ›

Why didn't my pots de creme set? Two things could've happened here: more time is needed to set in the refrigerator, I recommend 2-4. Another reason could be that they did not thicken completely when the eggs were added to the cream mixture.

It may just be that they have not completely chilled. Otherwise, if the pots de creme seem runny, it's likely that they did not thicken enough in Step 1. Do pots de creme contain raw eggs? Nope, the eggs are cooked (past the recommended 160°F) in Step 1.

Both are custards, so it all comes down to the thickener and the method used to set the custard. A pudding is classified as a "stirred" custard and thickened with a starch (generally cornstarch), while a pot de creme is baked and only relies on the eggs to gently set it.

Pots De Creme Usually Only Uses Egg Yolks

The use of egg yolks gives pots de creme a richer, denser texture compared to mousse. Chocolate mousse also uses egg yolks for the custard but then folds the egg whites into the mixture to achieve its light, airy texture.

It was overcooked- Overcooked pot de creme has a grainy texture instead of a silky smooth one. Be sure to check your pots de creme before the end of the baking time.

If you find your crème pâtissière is too thin, return to heat and bring to a boil over medium heat to thicken. (See notes above to know when the cream is boiling.)

📋 Recipe FAQs & Trouble Shooting

However, Crème Pâtissière contains corn flour (cornstarch) which thickens the custard as it cools. Custard, however, thickens form the egg yolks alone and is of a more pourable consistency.

Starch. Starch thickens pastry cream. Most recipes incorporate flour, cornstarch, or a mix of the two. I found that flour produced a thicker, heavier texture and imparted an undesirable “floury” taste.

If you've tried a few recipes and your custard is still runny, thicken your custard by increasing the stovetop cooking time (instead of adding a thickening agent). Follow your recipe stovetop cooking time, right up until the custard starts bubbling.

Both pots de crème and crème brûlée are baked milk and egg custards, though pots de crème are often a looser consistency. The main difference between them is, obviously, the caramelized sugar topping (or lack thereof).

Is vanilla pudding the same as custard? ›

While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances). Custard's texture also tends to be firmer than pudding.

Vanilla Bavarian Cream: Vanilla pastry cream lightened with whipped cream. A more flavorful and delectable cream filling as opposed to plain whipped cream. Vanilla Custard: A mixture of milk, egg yolks, and sugar cooked to a pudding consistency; also called pastry cream.

While the ingredients are similar, chocolate pudding is cooked on the stove to activate the cornstarch or flour, depending on the recipe. Mousse is not cooked. It develops its airy texture just from whipped cream.

Pots de crème, which translates to “pots of cream” in French, are a baked custard dessert. They are often served in individual-sized ceramic pots or ramekins. Made with a combination of cream, eggs, sugar, and flavorings, pots de crème have a smooth and silky texture that melts in your mouth.

This is most likely due to underbaking. Creme Brulee is perfectly baked when it is set and firm around the edges but still has a wobble / jiggle in the middle when shaken. Additionally, it is important to chill thoroughly, ideally overnight, before diving in.

If the filling is runny and flowing out of the tart when you cut into it, then it is likely that the curd was not cooked for quite long enough.

Not Setting Properly: If your panna cotta doesn't set properly and remains too runny, it may be due to not using enough gelatin or not allowing it enough time to set. To fix this, you can try adding a bit more gelatin to the mixture or giving it more time to chill and set in the refrigerator.

A small amount of starch is needed to thicken the cream: I used corn starch (Maizena) which is available practically everywhere. You can also use other starches like rice starch, but please don't use flour: it might form lumps more easily, it is heavier and might leave a bad after taste.