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Brandied Pots de Creme


Rate this recipe 2.8/5 (8 Votes)


  • 1 3/4 cups light cream or whipping cream
  • 1 1/2 cups semisweet chocolate chips
  • 1/4 cup brandy
  • 4 eggs
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup chilled whipping cream
  • 1 tablespoon powdered sugar
  • 2 tablespoons brandy


Level of difficulty Average
Preparation time 40mins
Cooking time 20mins
Cost Average budget


Step 1

Heat oven to 350 degrees. Heat 1 3/4 cups cream and the chocolate chips over medium heat, until chocolate is melted and mixture smooth. Cool 5 minutes; stir in 1/4 cup brandy.

Step 2

Beat eggs, granulated sugar and salt; stir gradually into chocolate mixture. Pour into 8 to 10 ovenproof pots de creme or custard cups. Place pots de creme in baking pan, 13 times 9 times 2 inches. Place pan on rack in oven; pour boiling water into pan to within 1/2 inch of top of pots. Bake 20 minutes.

Step 3

Remove pots de creme from water; cool 15 minutes on wire rack. Cover and refrigerate at least 4 hours.

Step 4

Beat 1/2 cup whipping cream and the powdered in chilled small mixer bowl until stiff. Top each serving with whipping cream; drizzle with brandy.


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  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder


  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!

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