Caramello Pot De Creme
After Christmas we somehow ended up with an almost ridiculous amount of chocolate. While most of it was happily devoured, I tucked a little aside because I knew exactly what I wanted to make with it — something rich, silky and unapologetically extravagant.
Caramel, chocolate, salt — the holy flavour trinity.
It’s timeless. It’s indulgent. It always works.
A caramello pot de creme is dessert at its most luxurious — thick, creamy, velvety smooth and absolutely not shy. This is not a dessert for light snackers. This is a spoon-and-savour, eyes-close kind of moment.
Why You’ll Love This Recipe
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ultra-creamy caramel + chocolate custard — smooth, rich, silky
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a no-bake pot de creme recipe (more control / no bain-marie required)
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perfect make-ahead entertaining dessert — set + forget in the fridge
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uses simple ingredients (cream, chocolate, sugar, egg yolks)
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naturally gluten-free dessert without swaps
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portioned into small pots / cups → elegant + restaurant style
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ideal for dinner parties, holiday tables, and gifting jars
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doubles + triples easily for catering
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tastes like luxury with very little cooking time
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salt balances sweetness → not sickly, just beautifully balanced
What is Pot de Crème?
Pot de crème simply translates to “cup of cream” — a classic French custard dessert originating back in the 17th century. Traditionally served in small pots or cups, there are multiple methods: oven baked in a bain-marie, stovetop, or no-bake.
This version is a gentle no-bake stovetop method.
Why?
Because it gives ultra precise control over texture — so your custard sets silky smooth with no curdling risk and no guessing.
The perfect entertaining dessert
Caramello pot de creme is ideal for dinner parties, small functions or catering situations where you want a make-ahead dessert that delivers maximum impact with zero stress at service time.
You can prep the entire batch ahead, chill overnight and simply pull them out just before serving. No last minute baking, no ovens on while guests arrive, no chaos.
Just perfect little pots of salted chocolate-caramel custard ready to enjoy.
If you have leftover chocolate or simply want to spoil yourself — this caramello pot de creme recipe delivers a true restaurant-style finish at home. Rich. Creamy. Sweet with balance. Caramel and chocolate always win.
Serve chilled with a small sprinkle of flaky sea salt and prepare yourself for requests for seconds.
This Caramello Pot de Creme is the definition of effortless luxury. You get all the silky richness of classic French custard — without a bain marie and without the risk of over-baking. It’s a no-bake chocolate caramel custard that tastes restaurant-quality… yet it’s made in one pot and can be prepared days ahead.
The flavour profile is balanced and nostalgic — creamy chocolate, buttery caramel, a subtle hit of salt — the kind of spoon-dessert that feels slow, decadent and celebratory. It looks impressive in little pots, jars or espresso cups, so it’s a perfect stress-free dessert for dinner parties, gatherings, Christmas, Easter… or honestly — any moment where you want a “wow” factor without effort.
This recipe also respects dietary confidence — you can choose your favourite brand of caramel chocolate or make your own caramel, and because this recipe is naturally gluten free, it suits a wide range of guests without compromise.
Make it once — and it will become your new signature “make-ahead entertaining dessert” you pull out again and again.
“Caramello” Pots De Creme
Prep Time: 5m
Cook Time: 20m
Chill Time: 4 hrs
Ingredients
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1 cup cream
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½ cup milk
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1 tsp vanilla extract
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4 egg yolks
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2 tbsp caster sugar
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200 g Caramello chocolate
(or 100 g caramel sauce + 100 g milk chocolate) -
pinch of salt (to taste)
Instructions
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Add cream, milk + vanilla to a heavy-based saucepan over medium-high heat. Heat until just below simmering, stirring constantly.
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In a separate bowl whisk egg yolks + sugar until pale.
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Temper: slowly pour ⅓ of the hot cream mixture into the egg mix while whisking. Then slowly whisk in the remainder.
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Return combined custard to the saucepan — reduce heat to medium-low.
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Stir continuously until thickened (do not exceed 84°C / you should see “ribbons” on the spoon).
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Remove from heat. Add Caramello chocolate and stir until fully melted + smooth. (If needed, return to very low heat to finish melting.)
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Pour custard into small cups / jars. Cool to room temp, then refrigerate until set (minimum 4 hours).
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To serve — remove from fridge 10 mins before eating. Garnish + enjoy.
Notes
Slow + low is the key to a thick, glossy custard.
Caramello chocolate is typically gluten-free by processing — however if you are highly sensitive, swap to your own caramel + milk chocolate.
This recipe scales beautifully — double / triple for events — and can be made 1–2 days ahead with zero loss in texture.
Tips for success
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Temper slowly: Add the hot cream to the yolks gradually to avoid curdling.
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Don’t overheat the custard: Keep below 84°C to maintain a silky texture.
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Use good quality chocolate: The better the caramel chocolate you use, the better the flavour.
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Salt matters: A tiny sprinkle of flaky sea salt enhances caramel complexity.
Variations
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Dairy free: swap cream + milk for coconut cream + almond milk (50 : 50).
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Dark chocolate: use 60–70% dark chocolate + 2 tbsp caramel sauce.
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Extra salted caramel: swirl a teaspoon of caramel on top after setting.
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espresso version: add 1 tbsp strong espresso to intensify depth.
Serving + Storage
Serving:
Serve chilled, straight from the fridge. Remove from the fridge 10 minutes before serving to soften slightly.
Garnish ideas:
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whipped cream
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shaved chocolate
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flaky sea salt
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caramel drizzle
Storage:
Store covered in the fridge for up to 4 days.
Not recommended for freezing (texture can split).
FAQ
Q. Can I make pot de creme ahead of time?
Yes — this dessert is perfect for making 1–2 days ahead.
Q. Can I use regular milk chocolate?
Yes — just add 1 tablespoon caramel sauce to maintain flavour balance.
Q. Is pot de creme gluten free?
Yes — pot de creme is naturally gluten free.
Q. Can I double the recipe?
Yes — this recipe scales extremely well. Simply increase cook time slightly.
Q. What can I do with the Egg Whites
You can freeze them for a later recipe
or Make one of these
Mini chocolate meringue
Deconstructed lemon meringue pie
“Caramello” Pot de Creme
Ingredients
- 1 cup Cream
- 1/2 cup milk
- 1 tsp Vanilla extract
- 4 egg yolk
- 2 tbsp caster sugar
- 200 g Caramello chocolate/ caramel filled chocolate or 100g caramel sauce and 100g milk chocolate
- Pinch of salt or to taste
Instructions
- In a heavy based saucepan over medium high heat combine cream, milk and vanilla extract.
- Heat until steaming or just below boiling point, whilst stirring constantly.
- In a separate bowl combine egg yolks and sugar and whisk until light and fully incorporated.
- Whist stirring the egg mix slowly pour in 1/3 of the cream mix to temper the eggs. once combined slowly add the remaining cream mix whilst stirring.
- Turn the heat to medium low and add the egg/ cream mix back into the saucepan and onto the reduced heat.
- With a wooden spoon stir until the mix is thick, but not letting the heat above 84C. There should be ribbons following the spoon when stirring.
- Remove from heat and add the chocolate, stirring constantly to avoid scolding the chocolate. Stir until the chocolate has melted. (if the chocolate is being stubborn, add it to a very low heat whist stirring until the chocolate is fully melted)
- Have cups, jars, little bowls ready to pour your custard mix into. Fill, let cool to room temperature then transfer to fridge until set (at least 4 hours)
- To serve remove from fridge 10 minutes before to soften slightly, garnish and enjoy.
Notes
- Slow and steady it the key to a super thick custard.
- If you can’t find Caramello chocolate just use regular dairy milk instead.
- Cadbrey Caramello chocolate does contain glucose from wheat, but due to the the amount of processing that it goes through it is gluten free. However, if you are super sensitive to gluten perhaps listen to your body and maybe stay away from produces that contain glucose from wheat. You could try making your own caramel instead. find a recipe here
- These are great for catering large gatherings, the mix can be doubled, tripled, whatever and made a day or so in advance and then forgotten about until the mains have gone out. The perfect function dessert.
If you loved this try one of these
Dark chocolate Mousse with creme de cacao blanc
Chocolate Mousse Brownie Stack
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Did you make this Recipe?
If you make this tart, I’d love to see it! Snap a photo, tag @thekrookedspoon on Instagram, and use #thekrookedspoon so I can share your delicious creation.
