Pots de Crème or Potted Creams

These small custards, served always in cups or small containers, are prepared exclusively with cream, and more egg yolks than whole eggs, which firms up the custard. In our fat-conscious times, they are certainly to be considered very sinful and probably not too healthy; but again, they represent one of the pleasures of life and a little custard once or twice a year is as acceptable as such a little custard every day would be dangerous.

The basic proportions to be used for egg yolk