Petit Pots de Crème
Either vanilla or chocolate
This is from a French cookbook that I've had for awhile but I never tried this recipe until this Christmas. It is so easy to make and delicious and great if you need a gluten free dessert. I make several and use them for school lunches.
1 2/3 cup milk
3 egg yolks
1/3 cup sugar
Preheat the oven to 300 degrees.
Prepare your ramekins and a roasting tin for a bain marie.
Put the milk in a saucepan. Spilt the vanilla pod in two, scrape out the seeds and put everything in the milk. Bring the milk just to a boil.
Meanwhile mix together the egg yolks, egg and sugar. Strain the boiling milk over the egg mixture and mix vigorously. Laddle into ramekins and place in the roasting tin. Add enough boiled water to reach half way up the sides of the ramekins and bake for 45 minutes or until set.
To make the chocolate pots add 1 tablespoon of cocoa and 2 oz. of good quality dark chocolate to the milk instead of the vanilla.
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