photo: Pots de Creme

Pots de Creme

Classic Pots de Creme is made from milk and cream (50:50), I like a creamier texture and taste, so I used 100% cream (33% fatcream, 20% one is possible), you can do it your way. Then I moved away from the classical formula and added honey, I'll talk about this a bit later. The taste of the dessert is stunning, like the texture itself. If you like all sorts of jellies, panna cottas and, actually, cream brulee – try this one, too.


  • Cream 20%
    450 g
  • Honey
    80-100 g
  • Egg yolks
    6 pcs


  • 1. So, the process of the preparation does not take much time and effort. Combine the cream (450 ml or 225 ml of milk and cream) and some charismatic honey (80-100 g)in the saucepan. At the exit you will get the exactly honey aroma and taste, so it is better to take something bright: chestnut, buckwheat, floral. In the extreme case, a lime or something as neutral, but then add vanilla (in any form).
  • 2. We put it on the fire and heat it until the first bubbles. It is not needed to bring the mixture to a boil. At the same time, honey and cream are well combined.
  • 3. While the mixture will be slightly cooling down, stir the yolks (6 pcs) well in the bowl.
  • 4. Gradually pour the cream mixture into the yolks. First,2-3 spoons and mix. If you immediately pour the entire hot mixture into the yolks, they just weld. We do not need this at all, that is why we temper them, so we gradually change the temperature. When they are mixed, pour in another third of the liquid and mix again, then the left part.
  • 5. Prepare a pan with high sides or a large form. Put heat-resistant cupsin it, also called ramekins. Carefully pour the mixture into them, leaving 0.5 cm from the top.
  • 6. Preheat the oven to 150 degrees, and a kettle of boiling water.
  • 7. Carefully place the pan on the grate and pour it with boiling water so that the water covers half of the molds in height. Close the oven and wait.
  • 8. Bake for 30-50 minutes. Preparedness is very simple, if you stir the pan a little bit– the dessert should grasp well, but the center will still shake a little. Serve chilled. I decorated with whipped cream, you can sprinkle cedar nuts (they fit perfectly to honey) or raspberries. And in general, experiment. Honey can be replaced with maple syrup, for example, and as a flavoring – a couple of spoons of berry syrup (dense).
  • 9. Top with whipped cream.