French · Dessert
Petits Pots de Crème
A classic French baked custard, silky and delicately set, flavoured with real vanilla and barely sweetened to let the eggs and cream speak for themselves. Baked gently in a water bath and served chilled in individual ramekins, this is French home baking at its most restrained and elegant.
$1
12 minsPrep
33 minsCook
165 minsTotal
MediumLevel
Nutrition per serving
450Calories
4.8gProtein
38.8gFat
18.8gCarbs
18.3gSugar
0gFiber
238mgSodium
299mgChol
22.8gSat Fat
109mgPotassium
92mgCalcium
0.5mgIron
0.6mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Chamomile Tea
local
Banyuls
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Heat the heavy cream and whole milk in a small saucepan over medium-low heat until steaming but not boiling, about 4 minutes.
2
In a bowl, whisk the egg yolks and sugar together until pale, then slowly pour in the hot cream mixture while whisking constantly to temper the yolks.
3
Stir in the vanilla extract and salt, then strain the custard through a sieve into a jug to remove any cooked egg bits.
4
Divide the custard evenly between 2 ramekins (180ml each).
5
Place the ramekins in a deep baking tray and pour hot water into the tray until it reaches halfway up the sides of the ramekins.
6
Bake at 150°C (300°F) for 30-35 minutes, until the custards are set at the edges but still have a slight wobble in the centre.
7
Carefully remove the ramekins from the water bath and let cool to room temperature on a wire rack.
8
Cover and chill in the fridge for at least 2 hours before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 140g140g Heavy Cream
- 40g40g Whole Milk
- 37g37g Egg Yolk, lightly beaten
- 30g30g Sugar White
- 4g4g Vanilla Extract
- 1g1g Salt
