Traditionally, a covered china cup called a "pot de creme" is used for this dessert. The cover is not used, however, while the creme is baking. You can also use small white ceramic souffle ramekins or Pyrex custard dishes.
Advertisement
Reviews(3)
15 Ratings
5 star values:
5
4 star values:
3
3 star values:
4
2 star values:
3
1 star values:
0
Anonymous
Rating: Unrated
02/23/2013
Really easy! No cream or other super-fat ingredients make it sound too good to be true. Can't wait to taste! However, this does not make 6 ramekins--only 4. Next time I will try doubling it.
Anonymous
Rating: Unrated
02/11/2009
Never heard of pot de creme before. I want.
Anonymous
Rating: Unrated
02/14/2008
This not only looks beautiful, but is equally delicious. I used ramekins as I don't have pot de creme molds at this time.