Valley Fig Growers

Chocolate Pot de Creme with California Fig Almond Topping

Makes 8 servings


Chocolate Pot de Creme

  • 1 cup half & half
  • 4 ounces bittersweet chocolate, finely chopped 
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon instant coffee powder or instant espresso
  • 3 large egg yolks
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon salt
  • 1 cup evaporated fat-free milk

Fig Almond Topping


  1. Preheat oven to 325° F.
  2. Make Pot de Crème:  In small saucepan, heat half & half, over medium heat till simmering. Stir in chocolate and remove from heat. Set aside for 3 to 5 minutes, stirring occasionally, till chocolate melts. Stir until smooth. Stir in vanilla and coffee powder.
  3. In medium bowl, whisk egg yolks, sugar and salt. Whisk in evaporated milk. Slowly whisk in chocolate mixture. Ladle or pour mixture into 8 (2/3-cup) ramekins or other baking dishes.  
  4. Place ramekins in a large roasting pan.  Pour just-boiled water into roasting pan, filling to reach about1/3 of the way up sides of ramekins. Cover tightly with foil; poke holes in foil for steam escape. Carefully place roasting pan on middle rack in oven (use oven mitts to protect hands). Bake for 15 to 20 minutes or until the edges of the custards are set and the center is quivery, like firm gelatin when shaken slightly. Remove ramekins from water bath and cool on wire rack for 30 minutes.  Cover and chill for 4 hours or up to two days.
  5. Make Topping:  in small saucepan, combine figs, almond liqueur, water and sugar.  Stir over medium-low heat for 1 minute, until mixture is warm and almost dry. Spoon figs over custards, dividing evenly. Top with almonds just before serving. 

Photo and recipe: Lorelle Del Matto

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

Calories 267
% Calories from Fat 35%
Fat 11g
Cholesterol 92mg
Protein 5g
Carbohydrates 36g
Fiber 3g
Iron 1mg
Sodium 103mg
Calcium 168mg