These individual baked puddings are perfect for parties.

Martha Stewart Living, February 1997


Recipe Summary

Makes 6


Ingredient Checklist


Instructions Checklist
  • Heat oven to 325 degrees. Line a shallow baking pan with a cloth towel, and set aside. Place cocoa powder in a medium mixing bowl. In another bowl, combine skim milk and evaporated milk. Slowly whisk about 3 tablespoons milk mixture into cocoa powder until it forms a thick paste. Whisk in remaining milk mixture until thoroughly combined, and set aside.

  • In a large bowl, combine eggs, egg white, granulated sugar, and salt, and whisk together until thoroughly combined. Whisk in cocoa-milk mixture until completely combined. Divide the mixture among six 3-ounce pot de creme molds or six 3-ounce ramekins, and place in the prepared baking pan; fill the baking pan halfway with hot water. Transfer to the oven to bake until the puddings are set and leave no residue on your finger when lightly touched, about 25 minutes. Remove the baking pan from the oven, then remove the puddings from the water bath. Transfer the puddings to a wire rack, and let cool 20 to 30 minutes. When ready to serve, dust the puddings with confectioners' sugar. Serve warm.

Cook's Notes

Traditionally, a covered china cup called a "pot de creme" is used for this dessert. The cover is not used, however, while the creme is baking. You can also use small white ceramic souffle ramekins or Pyrex custard dishes.


Reviews (3)

15 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
Really easy! No cream or other super-fat ingredients make it sound too good to be true. Can't wait to taste! However, this does not make 6 ramekins--only 4. Next time I will try doubling it.
Rating: Unrated
Never heard of pot de creme before. I want.
Rating: Unrated
This not only looks beautiful, but is equally delicious. I used ramekins as I don't have pot de creme molds at this time.