Pot de crème
|Pot de crème|
|Place of origin||France|
|Main ingredients||eggs, egg yolks, cream, milk; vanilla, chocolate or other flavouring|
|Cookbook: Pot de crème Media: Pot de crème|
Pot de crème (// POH-də-KREM; French: [po də kʁɛm]), plural pots de crème (pronounced the same), is a loose French dessert custard dating to the 17th century. The name means "pot of custard" or "pot of creme", which also refers to the porcelain cups in which the dessert is served. It is usually looser than other custards, flans, or crème caramel.
Pot de crème is made with eggs, egg yolks, cream, milk, and a flavor, often vanilla or chocolate. The milk and cream are heated and flavored, then mixed into the whisked eggs and egg yolks. The mixture is strained and poured into cups, which are then baked in a water bath at low heat; sometimes prepared without milk and frozen.
|This dessert-related article is a stub. You can help Wikipedia by expanding it.|