Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Richer than an American pudding, this dessert is the French version of a basic cup custard. It gets its name from the traditional porcelain lidded dish in which it is prepared. The French word pot, in this instance, is pronounced “po.”

All types of custards may be infused with any number of different ingredients and flavorings. In some instances, the infusion is made by adding the flavoring agent to the heating milk and then allowing the mixture to steep off the heat until the flavor is well-absorbed into the milk. The flavoring agent, if a solid such as a vanilla bean or citrus peel, is strained out either before the milk is combined with the remaining ingredients or before the custard is baked or chilled. Some of the commonly used flavorings include: