Pots de Crème


If there were a jazzy recipe that gets the “most popular dessert award” award, it would be this quick-to-prepare, rich and creamy confection. When I have little time to prep a dessert, but want to really WOW my guests, I make this delicious pudding.

I was honored to be a guest on the BrainFood from the Heartland radio show today and I had a request from the show's fabulous host, Louie B. Free, to double this tantalizing recipe and here it is below! Listen to the show here.


This delicate, rich dessert is based on a recipe my grandma often made. When I was a child it was my favorite dessert, but it was packed with eggs and heavy cream. Here’s a fail-safe vegan version that faithfully reproduces the taste of Grandma’s specialty. Served in tiny espresso cups, it provides an elegant ending to any fancy meal. Plus, you can make it the day before serving if you wish—always a bonus when entertaining.

Pots de Crème

Makes 8 to 10 servings


1 1/2 cups vanilla nondairy milk

24 ounces soft regular or silken tofu, drained and cubed

4 teaspoons brown sugar

2 cups vegan dark chocolate chips

Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling.

Put the tofu and brown sugar in a blender, then add the chocolate chips. Pour in the nondairy milk and process until completely smooth.

Spoon the mixture into tiny dessert bowls or espresso cups and refrigerate for 4 to 24 hours. Serve chilled.