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Chocolate Almond Pot au Crème


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Chocolate Almond Pot au Crème


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Chocolate Almond Pot au Crème

This pot au crème, or pot de lait d'amande au chocolat is pareve and excellent for a Seder or any large festive holiday festive meal where cooking is prohibited, since it can be made a day or two in advance (it needs at least 12 hours of setting time) and still served to plenty of oohs and aahs.


  • Prep Time : 30 min
  • Ready Time : 30 min


8 Servings


  • 2 vanilla beans
  • 3 1/2 cups sweetened vanilla almond milk (homemade or storebought)
  • 12 large egg yolks
  • 2/3 cup light brown sugar
  • 3 tablespoons potato starch
  • 1 teaspoon real almond extract
  • 12 ounces dark, bittersweet, or semi-sweet chocolate,chopped into pieces no bigger than 1/2 inch or in chips (1 2/3 cup)


Make the pudding:

1) Set up large bowl filled with ice water, big enough for a tall saucepan to sit in. Split the vanilla beans lengthwise, scrape out the seeds and reserve both the seeds and pods separately.

2) Line a strainer with a layer of cheesecloth. Pour the almond milk through it into a tall saucepan and set the pan over medium heat. Add both vanilla bean pods and bring to a gentle boil. Discard the cheesecloth, wash the strainer. Set aside. Prepare a bowl, preferably one with a spout.

3) While the vanilla is coming to a boil, mix the egg yolks, reserved vanilla bean seeds, brown sugar and potato starch and whisk until thoroughly combined. It will be a heavy mixture. While whisking, gently drizzle the hot almond milk into the egg mixture, whisking vigorously, until it is all incorporated. (See kitchen tip) Add the mixture back to the pot and cook over low heat, stirring constantly with a large spoon, for about 1 minute, until it is thickened and easily coats the back of the spoon. Be careful not to let it boil or the eggs will scramble.  (If they do just a bit, don’t throw the mixture away; you can salvage it in the next step, when you strain; you might not have quite as much, though and if I lot is curdled, try again.)

5) Remove from the  heat, and quickly add the chocolate and stir to incorporate as the chocolate melts. Set the clean fine-mesh strainer over the prepared bowl, and use the spoon to stir and gently push the mixture through the sieve into the bowl. Quickly place the mixture in the ice bath, continuing to stir for about 1 to 2 minutes. This will help keep it creamy while it comes to room temperature.

6) Quickly pour the mixture in 8 small ramekins or decorative bowls for serving. Cover with plastic wrap, making sure not to touch the top of the mixture. Refrigerate until fully chilled at least 12 hours. It will firm up quickly as it cools. It will keep, refrigerated, for 2 days.

Kitchen Tips:

1)  Dairy milk and nut milks do not work exactly the same for puddings, flan or any custard–cooked baked or otherwise–so unfortunately you can’t substitute one for the other exactly, as nice as that would be. All the different milks have significantly different protein levels, fats, emulsifications and viscosities. Almond milk splits easily when making a custard, so it can easily become scrambled eggs. The addition of a secondary thickener, in this case potato starch, helps them bind together, and will allow it to work, but it will definitely cook faster than a dairy version and it can be a bit more temperamental. Make sure you strain before allowing it to cool in the ramekins.

2) This recipe is easy to scale back to serve to 4 – simply cut it in half.

3) If you have to pour an ingredient into your mixture and whisk at the same time, you won’t have a hand left to steady the bowl. If it wobbles, make a “nest” out of a slightly damp dish towel, set the bowl into it and whisk away.  Or, you can always ask someone to hold the bowl.


About Chef Tami Weiser


Before starting The Weiser Kitchen.com, I was a cerebral yeshiva student from the Five Towns, an artsy thespian, and a Vassar College girl. I studied anthropology and archeology as an undergraduate, worked on digs and traveled in the Middle East, Western Europe, and the United States. I did graduate work in ethnomusicology and Jewish world studies at the Jewish Theological Seminary, and then attended Law School in Miami, working as an editor in on the Inter-American Law Review. I have started large non-profit music schools, taught Hebrew School, run adult education programs and taught global Jewish cooking from my travels and studies. I am proudest of my family—my three incredible teenaged kids, my wonderful husband, my parents, sister and muchatunim. After attending the Institute for Culinary Education (ICE) and graduating with highest honors and a leadership award, I worked as a recipe editor, writer, and ebook developer. I've staged at numerous restaurants in the New York metro area, ghost-written for high-end chefs (shhh!), and worked in the recreational division at ICE. I've taught private students and at local cooking schools. I've been catering large scale charitable events for many years. Notably, I study with the iconic writer, food editor and my friend, Molly O'Neill.




4 Responses to Chocolate Almond Pot au Crème

  1. Such a rich and fabulous NONDAIRY dessert and a terrific alternative to the tired old flourless chocolate cake. This is a keeper for me. I make stovetop puddings; this one doesn’t look difficult at all.

  2. avatar says: Miri

    My end result was a bit looser than the picture shown in the recipe. I did not have any potato starch,so I substituted corn starch, but I wouldn’t expect that to make a major difference. I also noticed a slight graininess to the end product. The taste was good, but I thought that the almond flavor completely overwhelmed the vanilla. In the end, I don’t think that it was special enough to be worth the effort.

  3. avatar says: Blitz

    I’m not a big fan of almond flavoring, but am a chocoholic.
    Can I just leave out the almond flavoring? Or possibly add something like mint flavoring?

  4. what can I substitute for the 12 egg yolks–because of high cholesterol?

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