Chocolate Pots de Crème or Custard


  • 1 ½ cup whipped cream
  • ½ cup milk
  • 1 tsp instant coffee
  • 4 egg yolks
  • ¼ cup sugar
  • 1 pinch salt
  • 8 ½ oz (240 g) semisweet chocolate, melted,
  • ¼ tsp cardamom optional
  • whipped cream
  • Spearmint or mint or fresh red berries
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 4 to 5 Minutes. Add the whipped cream, milk, and instant coffee until it comes to a boil.
  • In a bowl, place the egg yolks, sugar, and salt. Beat until a slightly whitish color.
  • With a ladle, take a bit of the hot mixture from the Instant Pot® bowl and pour over the beaten yolks, while stirring continously. This is known as tempering. It is done to prevent the egg yolks from cooking.
  • Add the yolk mixture with a bit of milk to the rest of the cream and milk mixture in the Instant Pot® bowl. Add the melted chocolate and cardamom. Place the mixture in flan molds or molds and cover with aluminum foil. You can use the 7 oz (207 ml) round CorningWare French White ramekin.
  • In the Instant Pot® bowl, put 1 ½ cups of water, the rack, and, on top, the flan molds.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 6 Minutes.
  • Let cool in the refrigerator for 2 hours before serving.
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