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No Bake Pot de Creme

  • Total Time: 20 minutes
  • Yield: 8-10 servings 1x


  • 9 ounces carob or dark chocolate chips
  • 1 ½ cups almond milk
  • ½ cup iced coffee beverage (in the refrigerator section at the store)
  • 6 large egg yolks
  • 5 tablespoons granulated sugar
  • ¼ teaspoon kosher salt


  1. In a medium saucepan bring the almond milk, coffee, sugar, and salt to a simmer.
  2. Add the carob or chocolate in three installments, whisking each in fully before adding more.
  3. Remove the pot from the heat. In a medium bowl, place the egg yolks. Slowly whisk in about ½ cup of the hot chocolate mixture.
  4. Return the pot to low heat and add the egg mixture to the pot. Whisk until the mixture thickens, about 5 minutes.
  5. Remove from the heat and pour into serving vessels. Chill until thickened and set, about 2 hours. Pot de crème may be stored in the refrigerator for up to 2 days.


Recipe adapted from Arnold Myint
Additional chilling time is necessary

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes