Petits Pots de Crème

Chocolate Orange Pots de Crème

The term “Petits Pots de Crème” refers both to a soft baked custard and to the small ceramic pots, often with lids, that they are baked in. These adorable authentic petits pots are made in France. They belonged to my grandmother-in-law, Evelyn Dawn.

To continue our Celebration of Julia Child during her birthday week, we made her chocolate pots de crème recipe for dessert.

Evelyn and Julia hailed from the same town. Both were born in Pasadena, California, Evelyn in 1907 and Julia in 1912. I never heard Evelyn mention that their paths had ever crossed. But she did get a kick out of telling us that a boy named Marion Morrison asked her to the high school prom and she turned him down. He eventually became an actor and changed his name to John Wayne. Both ladies were nonagenarians. Julia passed away two days before her 92nd birthday, and Evelyn passed away just 8 days after her 93rd birthday.

We made this dessert in honor of Evelyn and Julia. The recipe comes from Julia & Jacques Cooking at Home.

We used 4 oz. unsweetened Ghirardelli chocolate and added the optional orange zest and coffee as Julia suggested.

Two cups of heavy cream with orange zest and instant coffee are heated to a simmer then steeped 5 minutes off the heat.

Four egg yolks are whisked with 1/3 c. sugar until the yolks are pale and thick.  Then the hot cream is slowly stirred into the egg mixture.

The custard is then poured through a sieve, (which removes the orange zest and any coagulated bits of egg) into a bowl with broken chocolate pieces. It is stirred to melt the chocolate and 1 1/2 t. vanilla extract is added.

The petits pots are filled with the chocolate mixture, then placed in a baking pan with hot water about half way up the pots. Bake at 350 degrees for about 25 minutes. Cool briefly then refrigerate to chill thoroughly.
Thank you Julia, for the delicious recipe and inspiration, and thank you Evelyn for the darling petits pots.

17 thoughts on “Petits Pots de Crème”

  1. Those petit pots looks adorable.Is nice to had this ind of family heritage.
    The combination is one of my favorite, orange and chocolate is great, mainly with Ghirardelli´s chocolate,that I honestly prefer for me is better than Valrhona

  2. This is so pretty Lori Lynn! I have heard of these before, but it is extra special to see them! Those petit pots are adorable, how special to have had them handed down to you! 🙂

  3. That is interesting Sylvia – I am not much of a dessert person at all. So I am interested to hear about chocolate preferences.

    Thanks Jessy – of course you comment on the dessert post! Sweet Tooth Girl!

    Many thanks Zita – yes, I think so too.

    Hi Laurie – yes, isn’t that neat that they came to me? I cherish these old petits pots. Only one has broken. Wish I knew how Evelyn came upon them, as she wasn’t much into cooking…

  4. Thank you Julia, Evelyn, and Lori Lynn! Those little pots of orange chocolate and cream, Wow, lucious flavor, and a beautiful presentation as always!

  5. Dear lori
    fragility is the word that came to mu precious and what a delicate process of making it..simply loved your post on petits pots and a brief memoir of Julia and Evelyn. Rare thoughts !

  6. Beautiful pots… all I need is a spoon.
    You’ve made a great tribute to Julia Child.
    Thanks y’all!

  7. Thank you Marie!

    Thank you Noni – I am so lucky to have Evelyn’s petits pots.

    Sandi – here’s a spoon, dig in!

    Hi Psychgrad – only lost one!

    Thanks FA, that was fun!

    Hi Paz – thanks!

  8. oh i covet your pots!!! so adorable. i don’t have any myself and i end up using a ramekin instead. but i fancy myself eating pot de creme every day out of a cute container.

  9. Love the pots, the post too. Looks very yummy.

    I went to grade school and high school with Marion’s (Mr. Wayne’s) grandchildren!

  10. Hi Pink – we used espresso cups too, they were almost as cute.

    Hi Nicole – small world. Gotta love it.

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