Advertisement
6
servingsEasy
By Jean-Georges Vongerichten and Mark Bittman
Published 1998
Traditional pots de crème are intentionally bland, flavored with vanilla and little else. They’re good, but their almost-blank canvas gives
Here are two possibilities; use the same proportions and techniques to make pots de crème flavored with espresso, thyme, lemon verbena, or almost anything else you can think of.