Petits Pots de Crème

Petits Pot de crème is a French dessert of a baked then chilled custard served in small ramekins. It translates to "little pot of cream," derived from the fact it is served in small dishes and its custard-like cream.

Pot de crème is made by with eggs, cream, milk, and a flavor, often vanilla. The mixture is then poured into ramekins which are then baked in a water bath.

The flavour of these petits pots comes from the vanilla pod used to infuse the milk.

For Chocolate Pots, add a tablespoon of cocoa and 60 grams melted dark chocolate to the milk instead of the vanilla.

For Coffee Pots, add a tablespoon of granulated coffee.

Petits Pots de Crème Recipe

(Adapted from The Food of France)

Serves 4

Ingredients

400 ml milk

1 vanilla pod

3 egg yolks

1 egg

80 g caster sugar

Raspberries for garnish

Method

1. Preheat the oven to 160C. Put the milk in a saucepan.
2. Split the vanilla pot in two, scrape out the seeds and add the whole lot to the milk.
3. Bring the milk just to the boil.
4. Meanwhile, mix together the egg yolks, egg and sugar.
5. Strain the boiling milk over the egg mixture and stir well.
6. Skim off the surface to remove any foam.
7. Ladle into 25 ml ramekins and place in a roasting tin.
8. Pour enough hot water into the tin to come halfway up the sides of the ramekins.
9. Bake for 30 minutes, or until the custards are firm to the touch.
10. Leave the ramekins on a wire rack to cool, then refrigerate until ready to serve.
11. Garnish with Raspberries.