How to Make Easy Chocolate Pots de Crème
Step #1: Whisk the milk, cream, vanilla, sugar, egg yolks, and salt together in a medium saucepan over medium heat. Cook for 5-6 minutes until the mixture is thick enough to coat a spatula. This easy, no-bake pot de crème recipe is a game changer. It uses a blender to achieve the perfect silky texture—no need for the usual water bath. Topped with luscious German Chocolate Cake frosting, these treats are irresistible and far easier to whip up than an entire cake. If the simplicity of this recipe isn’t enough to convince you, the German Chocolate Cake frosting will seal the deal. Who can resist that? So, what are you waiting for? Start making a batch right now and enjoy a dessert that’s as easy as it is delicious. The mixture is gently baked or prepared on the stovetop, resulting in a smooth, creamy texture that is often served in small ramekins or pots. It’s indulgent and luxurious, perfect for those who enjoy rich, creamy desserts similar to pudding or crème brûlée. Step #2: Place the chocolate in the bowl of a countertop blender. Pour the egg mixture over the top of the chocolate. Securely attach the blender lid before puréeing the mixture to a smooth, velvety consistency. Step #3: Divide the liquid into four small ramekins or dishes. Cover and refrigerate until set, about 2 hours.
To Make the Frosting
Step #1: Combine the evaporated milk, brown sugar, egg yolk, butter, and vanilla in a saucepan over low heat. Stir until thick, about 10 minutes. Step #2: Remove from heat and stir in the pecans and coconut. Cool to room temperature. Spoon the frosting onto the tops of the chilled pot de crème. Serve chilled or at room temperature. I wouldn’t recommend freezing them, as it can mess with the creamy texture. No need to reheat—these are best enjoyed chilled, but if you like, let them sit out for 10-15 minutes before digging in.
