Pôts de Crème

Preparation info

  • Serves about


    • Difficulty


Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

Made with egg yolks and cream, these little French-style custards are rich, rich, rich. The spoon glides through their quivering, eggy density, and the intense flavor—whether vanilla, caramel, coffee or bittersweet chocolate—cascades over the palate.

The caramel version, which plays off the richness of the custard itself, may be my favorite of these. The caramel is incorporated into the cream, not used to coat the mold, as in a flan or crème caramel.

Like all custard dessert