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Pots de Crème refers to both a custard dessert and the small pots with lids that you serve the custard in.
The custard is a just barely firm baked custard. The proportions are usually per 3 cups of milk (24 oz / 700cl), 1 egg plus 5 egg yolks. The custard is often flavoured with vanilla or chocolate.
The custard mixture is put into the special Pots de Crème cups, and the cups baked in a water bath. The pots are covered with their lids during baking to stop a skin from forming on top of the custard. The cooking time is about 20 minutes.
The Pots de Crème cups usually are very small, only holding about 3 oz (90 ml). They have a single handle on the side. The lids also have something on top that acts as a handle to make it easy to lift them off.
Literature & Lore
These special pots are very collectible now.
Language Notes
The French don't have a word for custard, so they call it crème.
Also called:  Pots de Crème (French)
Other entries for Custard
Crema Calatana, Crème Brûlée, Crème Caramel, Crème Pâtissière, Custard Powder, Custard, Migaine, Pots de Crème, Zabaglione
Other entries for Desserts
Aboukir Almonds, Angel Delight, Applesauce, Bananas Foster, Bangbelly, Belgian Waffles, Bhapa Doi, Bizcocho Borracho, Blancmange, Cakes, Cassata Gelata, Cassata, Cassatelle di Ricotta, Cherries Jubilee, Chiboust Cream, Compote, Cookies, Cream Tea, Crème d'amandes, Crème Plombières, Cumberland Rum Butter, Doughnuts, Dream Topping, Dream Whip, Dutch Crunch Topping, Eton Mess, French Toast, Fürst-Pückler-Eis, Halvah, Ice Cream Cones, Marshmallows, Meringue Italienne, Meringue Powder, Meringue, Mishti Doi, Moonpies, Nanaimo Bars, Nun's Tummies, Orange à la Norvegienne, Pastry Cream, Pies & Tarts, Poor Knights of Windsor, Poutine au Pain, Poutine à Trou, Puddings, Spumoni, Syllabub, Timbale Brillat-Savarin, Tiramisù, Tortoni, Trifle, Vark, Waffles, Wagashi, Warabi Mochi, Zuccotto
Other entries for Dishes
Dumplings, Ozoni, Salads, Savoury Dishes, Zoni
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