Chocolate-Cardamom Pots de Crème

I got 6 ramekin servings out of this recipe. I too suggest using more cardamom than recommended here. I was surprised/concerned when I first poured the liquid into the ramekins, as it was very 'liquid-y' vs pudding-like in thickness. However, it indeed thickened up in the oven. Final texture was more like mousse vs pot de creme. My leftover infused cream also Did Not whip up. (So I'll use it as cream for my coffee. It so happens I love cardamom in my coffee!)

A lovely Valentine’s Day dessert! The chocolate texture was luscious (baked for only 30 minutes due to commenters complaining the custard was too set) Cons - for some reason after separating the whipped cream into the two parts I couldn’t whip up the second part - i used all bittersweet chocolate because semisweet is too sweet I couldn’t really taste the cardamom in the pot, but it came through in the crème anglaise like “whipped cream” - did not realize there is 4 hours of chilling time :/

With the pint of liquid and four egg yolks, the total yield was 20 oz. That was enough to fill just three six oz. (3/4 cup) ramekins. It also ends up being proportionately a lot of egg, so the custard is rather firm. The biggest disappointment was that infusing the cream per directions didn’t even scent it, but it did set my prep time back by two hours. I ended up using powdered cardamom instead. I recommend straining your custard as a final step before baking.

Whoa these were good but what a BOMB. Use smallest ramekins available. We were barely able to eat more than 3 bites! Used higher end of (ground) cardamom - lots of flavor.

Even with fresh crushed cardamom pods that have superior flavor there wasn’t much flavor in the infused cream. I toasted a few pods and grpund them in a spice grinder. That did the trick. I had to sift the ground cardamom though a fine strainer to avoid any large pieces, of course.

Followed recipe exactly but added a bit more ground cardamom (~1 1/4 tsp) based on reviews mentioning the cardamom was barely noticeable. Mine, delicious as it was, had a plenty-strong cardamom taste and next time I will use just the 1 tsp. My ground cardamom was from a new/fresh jar.

Agree with WK that the texture turned out quite heavy and dense - delicious, but not like the other pots de creme I have had in restaurants. Cardamom flavor was faint, as another commenter noted. Also “loose” is an understatement for the texture of the whipped cream - I am wondering how the other commenter got it to the butter stage, because I went at it with a hand mixer and could barely get it to thicken. (Still yummy with the pot though.)

Superb! I probably should have known, but this was extremely rich. It was a fun afternoon project, a great introductory custard for this novice. Did not have ramekins so cooked the whole custard in a small dutch oven and it set well in the prescribed cooking time in the bain maire.

Sub coconut cream for heavy cream

Made this yesterday & though tasted lovely, smooth & not grainy, it came out very thick, dense rather than silky. Baked @ 300, in bain marie, tested @ 35 minutes w/ instaread therm @ 155 F & took out of oven to cool & then refrigerate. More cream or milk? A less dense consistency would be better, less like chocolate cheese. Ideas for a lighter custard?

As this was the first time for this recipe, the recipe was honored, followed exactly. WOW! Rich, deep chocolate flavor with lovely hints of cardamom and delightful contrasts in taste and texture from the cream topping. Oh, it was also simple to make. Thanks.

Have made this a couple times and enjoyed it greatly. By design, I added 3 tablespoons finely grated orange zest to steep with the cardamom and it was a lovely combination. By accident, I was distracted while the cream whipped and caught it just before it turned into butter. The result was a very sturdy, pipe-able creme with enough stamina to hold overnight! This accidental discovery now allows me to prep the whipped cream a day before and I no longer need to leave my guests to run whip.

I made this for Valentine's day and it was a sure fire way to make everyone love me even more! I made it the "old fashioned" way with a bain marie and it worked perfectly. Definitely is time consuming though. If you have an afternoon to spare, it's well worth it. Also, I didn't have enough ramekins but I used sturdy tea cups which worked just as well.

This was really nice. I used 60% cacao bittersweet chocolate. The cardamom flavor within the mousse was faint, but nice in the whipped cream topping. I should have checked it at the lower end of the baking time as it set a bit too firm.