Coffee pots de crème are the ultimate decadent dessert for coffee lovers. These baked custards are creamy, rich, and perfectly balanced between the bold flavours of espresso and the smoothness of heavy cream. The result is an indulgent treat that will leave your guests asking for the recipe!
Pot de crème (pronounced poh duh krem) is a classic French dessert, translating to "pot of cream." It’s a silky custard that’s gently baked in a water bath for the ultimate smooth texture. Unlike crème brûlée, which has a crisp caramelized top, pot de crème is served as a rich, spoonable dessert—perfect for those who love a creamy, coffee-infused indulgence.

If you love custard-based desserts, you might also enjoy my tea infused crème brûlée, custard flan, or even my vanilla crème brûlée tart! Or this is perfect is you only used egg whites for a recipe and need to use up the yolks.
⭐ Simple & Delicious – Here’s Why
- This pot de crème recipe is not only a great way to use up egg yolks, but it also makes for the perfect dessert at dinner parties.
- With just a few ingredients like whole milk, heavy whipping cream, and vanilla extract, you can create these individual desserts in custard cups that will wow anyone who loves the deep, smooth flavours of coffee.
- Plus, the hardest (with is not!) part of this recipe is separating the egg yolk from the white, which is a breeze once you get the hang of it.
⭐⭐⭐⭐⭐ This looks so creamy and luscious! The perfect dessert to serve up for coffee lovers!
☕ Ingredients Notes
- Egg yolks: These are the base for the rich custard texture. The yolks provide the creamy consistency that makes this dessert so indulgent.
- Heavy cream & Whole milk: These combine to create a luxuriously smooth base for your pots de crème. For heavy cream, use 35% and for the milk 2% is great.
- Espresso: Instead of espresso powder, you’ll be using real espresso to provide that deep, rich coffee flavour. If you don't have espresso, you can also use strong brewed coffee.
- Vanilla extract: Adds a subtle, sweet fragrance to balance the richness of the coffee.
🥣 Instructions
Whisk the egg yolks – In a separate bowl, mix the yolks with vanilla extract and a pinch of salt (picture 1).
Gently heat the cream and milk – Warm them over medium heat with the espresso, stirring frequently. Don’t let it boil—just heat until steaming (picture 2).
Temper the eggs – Slowly pour the hot cream mixture into the yolks while whisking constantly. This prevents the eggs from scrambling (Picture 3).
Prepare the water bath – Pour the custard into cups or ramekins (or anything that is oven proof), place them in a pan with high edge, and carefully add hot water around them for even baking.
Bake until just set – About 35-45 minutes. The custards should be set but still slightly jiggly in the center. Allow to cool down and set in the fridge for a couple of hours before serving.
Add the final touch – Top with whipped cream and chocolate-covered coffee beans for extra flavour and texture or simply some dust with some cocoa.
💭 FAQ
Both are French desserts with a similar custard base and baked in a water bath, but pot de crème does not have the signature caramelized sugar topping that defines crème brûlée. Pot de crème has a smoother, silkier texture.
Yes! If you don’t have espresso, you can use strong brewed coffee for a similar flavor. Just make sure it's bold enough to stand out in the custard.
The custard should be just set, with a slight jiggle in the center. To test it, gently tap the side of the custard cups. If the custard is firm but still wobbly in the center, it’s ready.
You can store the pots de crème in the fridge for up to 3 days. Just be sure to keep them covered with plastic wrap to prevent them from absorbing any odours from the fridge.
More Delicious Custards
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating on the recipe card below & and a comment about your experience. Follow me on Facebook, Pinterest, and Instagram, thanks!
Super Easy and Delicious Coffee Pots de crème
Equipment
- 1 mixing bowl
- 1 Whisk
- 1 Pot
- 6 glass jars or ramekins oven proof
Ingredients
- 250 ml Heavy cream
- 250 ml milk
- 2 espressos
- 4 egg yolks medium
- ⅓ cup sugar 80g
Instructions
- In a pot, pour the milk. On medium heat, bring it to a simmer.
- In a bowl, whisk the egg yolks and the sugar together. Set aside.
- Remove the milk from the stove and add the cold cream and the espressos. Stir well and set aside 5 minutes so it is not too
- Add the egg yolks and the sugar. Stir well.
- On a baking sheet, place your ramequins or petit pots filled up with the preparation. Add water so your ramekins are in a water bath.
- Bake for 45 minutes at 300F.
- Allow to cool down and keep refrigerate for 2 hours.
Notes
- Store in the fridge for 2 days.
- Serve with whipped cream on top or dusted cocoa powder.
- When ready, your pot de crème will be jiggly.
- For your egg whites leftovers, make the tuiles or the dulce de leche mousse.
Nutrition
Have you baked it? Please tell me how you did and send me a picture. I would love to see your creations! What else have you bakes from my blog? I want to hear from you!
Bernice M Hill says
I'm a coffee lover as well and I definitely could not stop at one. Such a great, no fuss dessert!
Mélanie says
Two is the norm :)
zestandsimmer says
When I have a coffee dessert, I love for it to be creamy just like this! This looks like a wonderful dessert to serve for dinner guests... or just for myself ;)
Mélanie says
Any occasion will do for this dessert Vanessa ;)
kickasscook says
Wow, I love the look of this very simple, yet elegant dessert. Can't wait to try it!
Mélanie says
Let me know if you do Colleen!
Kristen says
Oooh I love the idea of coffee in here - it is the perfect after dinner treat, with coffee and dessert in one!
Mélanie says
The perfect treat indeed Kristen, you will love it!
Dawn @ Girl Heart Food says
Love coffee in desserts so this is right up my alley! Plus, how creamy does it look? I would devour one of these right about now :)
Mélanie says
Oh Dawn it is so creamy! You will love it!
Shareba says
These look so creamy! Love a good pot de creme :)
Mélanie says
You will love it Shareba!
Denise@urbnspice says
Making pots de creme was always one of my favourite custards to make at work. I love the idea of a good coffee flavoured one, Melanie. Thanks for sharing with us. I am sure that they were delicious! By the way, I loved your coffee pool on Instagram! That was brilliant! :)
Mélanie says
Awww thank you for saying that Denise, I love making these little montages!
Leanne says
This looks so creamy and luscious! The perfect dessert to serve up for coffee lovers!
Mélanie says
Yes exactly! my perfect dessert :)