Frango Mint Pots de Creme

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Frango Mint Pots de Creme - This pot de creme recipe is made with the famous Frango Mints.  Frango mints are a flat, minty, chocolate wafer that dates back to 1918 but popularized by Chicago's Marshall Field and Company.  They can still be found distributed now by Macy's stores.

Recipe By: Excecutive Chef Elizabeth Brown from Marshall Field's
  • PrepN/A |
  • TotalN/A |
  • Serves 6


    • 1 cup whole milk
    • 6 ounces Frango mint chocolates, chopped
    • 1 1/2 cups heavy cream
    • 6 each egg yolks
    • 1/3 cup granulated sugar


1. Preheat the oven to 350 degrees.

2. In a saucepan bring milk to a simmer. Stir in the shaved chocolate. Remove from the heat and stir in the heavy cream. Blend well and cool slightly.

3. In a medium bowl, whisk together the egg yolks and sugar until well combined but not foamy.

4. Slowly pour the chocolate mixture into the egg yolk mixture, stirring constantly. Strain through a fine mesh strainer and let rest at room temperature.

5. Divide the mixture among six, ¾ cup ramekins or souffle dishes (or pot de creme cups). Set the ramekins in a baking dish and add hot water to the baking dish to reach halfway up the sides of the ramekins.

6. Cover with foil and bake in the center of the oven until just set at the edges but still trembling in the center, about 1 hour. Ovens do differ!  If you are using the smaller pot de creme cups you will need a shorter baking time, more like about 20-25 minutes.

7. Remove from the oven and cool to room temperature before refrigerating for up to 2 days. Serve chilled, topped with a dollop of whipped cream and Frango chocolate shavings.
Recipes From - The Gourmet Food And Cooking Resource