Red Velvet Pots de Crème Recipe

Cook Time: 5 minutes

This rich and decadent French dessert is made with semisweet chocolate, cream, and egg yolks, creating a silky smooth custard that's perfect for any special occasion. Optionally topped with a creamy whipped topping and a dusting of cocoa powder, its a treat thats sure to impress!

Ingredients

Pots de Crme:

• 3/4 cup whole milk
• 1/2 cup heavy cream
• 3 large egg yolks
• 4 1/2 ounces semisweet chocolate (62% cacao), broken into small pieces
• 1/8 teaspoon kosher salt
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon red gel food coloring, or as needed
• 1/4 cup cream cheese

Whipped Topping (optional):

• 1/4 cup very cold heavy cream
• 1 tablespoon confectioners sugar
• 1 tablespoon cream cheese, at room temperature
• 1/4 teaspoon vanilla extract
• Cocoa powder, for dusting

Directions

Step 1: In a saucepan, whisk together the whole milk, heavy cream, and egg yolks. Place the pan over medium heat, stirring constantly with a spatula. Continue until the mixture becomes hot and steamy, but before it starts to simmer. The temperature should reach 160F (71C) when measured with an instant-read thermometer.

Step 2: Remove the saucepan from the heat. Add the semisweet chocolate pieces and swirl the pan to help the chocolate settle. Let it sit for about 2 minutes.

Step 3: After the 2 minutes, add the kosher salt, vanilla extract, and red gel food coloring. Stir until the ingredients are combined.

Step 4: Add the cream cheese to the mixture and whisk everything until smooth. If the cream cheese isnt fully mixing in, use an immersion blender to blend for a few seconds until fully incorporated.

Step 5: Transfer the mixture into small serving glasses or jars. Place the jars on a tray and gently tap each one a few times to bring any air bubbles to the surface.

Step 6: Cover the jars with plastic wrap and refrigerate for at least 2 hours, or until the custard has firmed up. You can also refrigerate them overnight for best results.

Step 7: For the whipped topping, add the cold heavy cream, confectioners sugar, cream cheese, and vanilla extract to a mixing bowl. Whisk together until medium-stiff peaks form.

Step 8: Transfer the whipped topping to a piping bag and pipe it onto the chilled pots de crme. Alternatively, you can spoon the topping over the custard.

Step 9: Dust lightly with cocoa powder before serving for a perfect finishing touch.

Nutrition Facts (per serving)

• Calories: 705
• Total Fat: 64g (82% DV)
• Saturated Fat: 38g (192% DV)
• Cholesterol: 339mg (113% DV)
• Sodium: 194mg (8% DV)
• Total Carbohydrates: 27g (10% DV)
• Dietary Fiber: 2g (7% DV)
• Total Sugars: 24g
• Protein: 12g (25% DV)
• Vitamin C: 1mg (1% DV)
• Calcium: 181mg (14% DV)
• Iron: 2mg (11% DV)
• Potassium: 366mg (8% DV)

The Story Behind Red Velvet Pots de Crme

Red Velvet Pots de Crme is a luxurious twist on the classic French custard, combining the smooth, creamy texture of traditional pots de crme with the distinctive flavor and color of red velvet. The dessert likely originated in the early 20th century, when red velvet cake gained popularity in the United States, particularly in the southern states. The marriage of rich chocolate, cream cheese tang, and a vibrant red hue creates a dessert that feels celebratory yet refined, perfectly suited for special occasions.

Regional Variations and Characteristics

While classic pots de crme are a French creation, the red velvet version is largely associated with American adaptations. In the southern United States, the red velvet custard often incorporates a hint of cocoa and a subtle cream cheese flavor to echo the famous cake, sometimes topped with whipped cream or dusted cocoa for elegance. In other regions, variations may include different types of chocolate or even a splash of liqueur to deepen the flavor profile. Despite regional differences, the defining characteristics remain its creamy texture, vivid color, and chocolate undertones.

How It Differs from Similar Desserts

Red Velvet Pots de Crme differ from traditional red velvet cake or standard chocolate custards primarily in texture and richness. Unlike cake, the custard is smooth, spoonable, and not baked with flour, making it lighter and silkier. Compared to standard chocolate pots de crme, the addition of red food coloring and a touch of cream cheese adds a subtle tang and an eye-catching hue, elevating its appearance and flavor complexity. These differences make it a visually striking dessert that is as indulgent as it is delicate.

Typical Serving Occasions

This dessert is often served in small glass jars or ramekins, making it ideal for dinner parties, weddings, or holiday celebrations. Its sophisticated presentation allows it to be plated individually, often garnished with a swirl of whipped cream or a light dusting of cocoa powder. Many bakeries and fine dining restaurants feature Red Velvet Pots de Crme as part of seasonal or Valentines Day menus, emphasizing both flavor and aesthetics. At home, it is a popular choice for intimate gatherings or festive occasions that call for something indulgent but elegant.

Fun Facts and Trivia

• The term pots de crme literally means pots of cream in French, referencing the traditional small, lidded pots used for baking and serving.
• Red velvet desserts became widely popular in the U.S. after the 1920s, when cocoa powder and food coloring were more commonly available.
• Unlike baked custards, Red Velvet Pots de Crme require gentle heating to avoid curdling, which preserves their signature silky texture.
• The cream cheese element not only enhances flavor but also stabilizes the custard, helping it set properly in the refrigerator.
• Though visually similar to mousse, pots de crme are denser, richer, and less aerated, offering a decadent spoonful rather than a fluffy bite.

FAQ about Red Velvet Pots de Crème Recipe

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