Brandy Pots de Creme

brandy pot de creme

This Brandy Pot de Creme pot de creme recipe uses brandy, chocolate chips, eggs and light cream or whipping cream. The Brandy flavor mellows when the pot de creme is baked  You can use either pot de creme cups, or ramekins.

The gold and white pot de creme set shown was made in the 1970's by Seyei, Japan.

Recipe By: Based on a recipe by General Mills
  • Prep15 min |
  • Total45 min |
  • Serves 8


    • 1 1/3 cups light cream or whipping cream
    • 11/2 cups semi-sweet chocolate chips
    • 1/4 cup brandy
    • 4 whole eggs
    • 1/4 cup granulated sugar
    • 1 tablespoon powdered sugar
    • 1/2 cup chilled whipping cream
    • 2 tablespoons brandy


Prepare Brandy Pot de Creme

Preheat oven to 350 degrees.

Heat 1 3/4 cups of cream and the chocolate chips over medium heat in a heavy saucepan, stirring constantly until the chocolate is melted and the mixture is smooth. Allow the mixture to cool for five minutes and add the 1/4 cup of brandy.

Beat the eggs, granulated sugar and the salt and stir the mixture slowly into the chocolate mixture.

Pour the mixture into 8 - 10 pot de creme cups or 4 oz. ramekins. Place the pots in a roasting pan large enough to hold all six. Place in oven, then pour enough hot water into the pan to come 1/3 up the sides of ramekins. Cover the pan with aluminum foil. Bake for about 20 minutes. When gently shaken, they should be set around the edges yet have an area in the middle that will not be completely firm.

Remove the pots from the water and allow them to cool for approximately 30 minutes on a wire rack. Once cooled, place the lids on the pots then refrigerate the pots de creme for several hours or overnight.

Optional Topping - To Serve
Beat the 1/2 cup whipping cream with the powdered sugar until stiff. Top each pot with cream and drizzle a bit of brandy on top of each.

Recipes From - The Gourmet Food And Cooking Resource