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Pot De Creme

A creamy and decadent dessert just what the chocolate lover ordered. By replacing heavy cream with milk and yogurt you save on calories and fat.

Ready in: Level: Medium
Prep: Cook: Yields: 6 Servings


  • 2 oz milk chocolate (coarsely chopped)

  • 2 oz bittersweet chocolate (coarsely chopped)

  • 5 large egg yolks

  • 1/4 t salt

  • 1/3 c sugar

  • 2 t pure vanilla extract

  • 1 c Stonyfield Organic Whole Milk

  • 1 c Stonyfield Organic Whole Milk Plain Yogurt or Stonyfield Organic Greek Chocolate Nonfat Yogurt

  • whipped cream (for garnish, optional)

Calories: 230, Calories from Fat: 120, Total Fat: 14g, Cholesterol: 185mg, Sodium: 160mg, Total Carbohydrate: 23g, Dietary Fiber: 1g, Sugars: 21g, Protein: 6g


Step 1

Preheat oven to 325°with a rack in the lower third.

Step 2

Place six 4oz. ramekins in a medium roasting pan; set aside.

Step 3

In a medium saucepan add milk, milk chocolate and bittersweet chocolate over medium heat.

Step 4

Bring almost to a simmer; remove from the heat. Set aside, stirring occasionally, until chocolate is melted.

Step 5

In a medium bowl, whisk together egg yolks, sugar, and salt. While whisking, add a little of the hot milk mixture to the egg mixture to combine. Add the remaining milk mixture, and whisk to combine.

Step 6

Whisk in vanilla. Fold in yogurt.

Step 7

Strain through a fine-mesh sieve into a large liquid measure.

Step 8

Pour approximately 1/2 cup of the mixture into each ramekin.

Step 9

Transfer the roasting pan to the oven.

Step 10

Fill pan with enough boiling water to come halfway up the sides of the ramekins.

Step 11

Bake until the custards are just set in the center, about 35 minutes.

Step 12

Remove the roasting pan from oven.

Step 13

Remove the ramekins from the water, and place on a wire rack to cool.

Step 14

When completely cooled, cover, and transfer to refrigerator.

Step 15

Chill for at least 4 hours and up to overnight.

Step 16

Serve with a dollop of whipped cream, if desired.


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