Little Pots of Cream

Preparation info

  • Difficulty


  • For

    4 or 5

    little pots

Appears in


  • 2 eggs
  • 2 extra yolks
  • 4 oz. (120 g.) sugar
  • 1 pint (½ l.) boiled milk
  • a few drops vanilla or a dessertspoon coffee essence or 1 oz. (30 g.) melted chocolate


Beat the eggs and yolks together with the sugar. Pour in the warm, but not hot, boiled milk. Stir the flavouring in well. Pour into cocotte dishes or individual moulds. Place these in a baking tray with hot water coming halfway up the little pots and bake in the oven at 350° F., gas mark 4, for 20–30 minutes till they are just set. Chill before serving. Do not turn out. Decorate with whipped cream, cherries, almonds, or angelica, if liked.