Slapdash Pot du Crème

January 29, 2019

You don't have time to follow a recipe. You're a mover. You're a shaker. And you want a rich chocolatey dessert 10 minutes ago. Thankfully, WellFound has you covered, in the form of Slapdash Pot du Crème (pronounced POH-də-KREM, but who cares?).


(Not a) Recipe:

  1. Bring a saucepan of cream to a simmer over medium heat. Use about 1/2 cup of cream per desired serving, and throw in some sugar (say, 1/2 tablespoon per serving).

  2. Finely chop some WellFound chocolate. 2 ounces per serving should do it, but more is more.

  3. When cream reaches a simmer, shut off the heat and add chopped chocolate. Let sit for a few seconds. Then whisk to combine.

  4. In a bowl, whisk egg yolk (say, 1 for every 2 servings) until pale yellow. Slowly drizzle chocolate cream mixture into egg yolk.

  5. Pour everything back into saucepan, and heat over low/medium heat, stirring constantly, until the mixture reaches somewhere between 170 and 180 degrees F (or, if you don’t have a thermometer, until it thickens noticeably). If you see tiny lumps, back off the heat a bit (that’s chocolatey scrambled eggs in there). If you’re squeamish, you can strain the finished mixture before chilling, but that’s not really slapdash.

  6. Chill the old fashioned way (in serving containers in the fridge overnight) or the slapdash way (in a metal bowl placed in a larger bowl filled part way with ice water, stirring constantly) before spooning into serving containers.

Finished product too chocolatey? Too creamy? Too sweet? You’ll get it next time. Until then, you’ve got some Slapdash Pot du Crème to eat.


Pro tip: don’t be afraid to modify the mixture before chilling, say with a touch of vanilla or a pinch of salt or cayenne.

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