Espresso Pots de Creme

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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A little French classic from way back – Pots de Creme are simple, yet delicious baked custard creams served in ‘pots’ – often ceramic dishes or tea or coffee cups.

They can be flavoured in whatever way floats your boat – chocolate, butterscotch and citrus are common variations, but I opted for coffee flavoured.

This recipe is sourced from It’s a lovely treat in the evening – the dessert version of an after-dinner coffee.



Savor these Espresso Pots de Creme feature a luxuriously smooth custard infused with the rich, bold flavor of espresso. The perfect dessert for coffee lovers, offering a sophisticated and elegant treat…top with whipped cream and chocolate shavings for an extra touch of indulgence.
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Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 4 hours 20 minutes
Total Time 5 hours 20 minutes
Course Dessert
Servings 6 Servings
Calories 342 kcal



  • 1/2 cup whole regular espresso beans
  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • ⅓ – ½ Cup sugar, to taste
  • 1 whole vanilla bean (cut down the middle and seeds extracted)
  • 6 egg yolks
  • 1 tsp vanilla extract
  • Pinch of salt


  • Preheat oven to 150°C (300°F). Lightly crush the espresso beans – you can put the beans into a plastic bag and smash them with a rolling pin, or pop them into a food processor and pulse them for a few seconds. Transfer the beans to a saucepan, add the heavy cream, milk, sugar and vanilla bean/seeds and bring to scalding (just prior to the boil) over medium heat, stirring to dissolve sugar. Remove pot from the heat, cover and set aside for a half hour (if you want a stronger coffee flavour, you can leave for up to an hour).
  • Boil a jug of water to use for the bain marie. Strain the coffee bean mixture through a fine mesh strainer into a pourable bowl or jug, and chuck out the solids. Whisk the yolks in a bowl until frothy then add about 1/2 cup of the still warm milk mixture while whisking constantly (this tempers the yolks and ensures they don’t curdle). Pour the warmed yolk mixture back into the milk mixture while whisking constantly until well combined. Then add the vanilla and salt.
  • Put six small ramekins or oven proof tea or coffee cups into a large, deep baking dish. It helps to put a folded tea-towel into the dish first to keep the dishes steady. Divide the mixture evenly between the dishes then carefully pour enough hot water into the baking dish to reach about half to two-thirds of the way up the sides of the ramekins. Cover the whole dish loosely with foil and put onto the centre oven rack.
  • Bake until set around the edges and a bit jello-like in the middle – don’t overcook them, or they turn grainy and eggy – for around 30-40 minutes (mine actually took 45 minutes) – then very carefully take out of the water bath and let cool. Once completely cool, cover with plastic wrap and chill for at least 4 hours before serving, or overnight. I find they taste better if you take them out of fridge for about 20 minutes before serving. Top with chocolate covered coffee-beans, or a dollop of cream and grated dark chocolate.


Calories: 342kcalCarbohydrates: 16gProtein: 7gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 269mgSodium: 48mgPotassium: 169mgSugar: 16gVitamin A: 1233IUVitamin C: 0.4mgCalcium: 138mgIron: 1mg
Keyword Custard, Espresso pots de creme
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


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