National Pots De Creme Day
Heavy cream, whole milk, egg yolks, sugar, vanilla, and a pinch of salt are all it takes to make your own quick and basic delicious pots de crème.
Drive August dessert sales and recipe engagement by positioning pots de crème as an elegant yet easy-to-make gourmet treat for home entertaining.
- Master the 4-ingredient French dessert: pots de crème recipe tutorial
- Gourmet entertaining on a budget: impress guests with homemade pots de crème
- From chocolate to fruit: creative pots de crème flavor variations for summer
- Pronunciation guide + tasting tips: celebrate National Pots de Crème Day
In the 17th-century Pots de Creme started becoming popular and were originally created filling crusts like a pie. As time went on they were made in smaller portions and the crust was eliminated. While it remains incredibly popular, many people have difficulty pronouncing it. It is not, as the name suggests, “Pawts deh Creem”, but in fact is pronounced “Po de Krehm”. But no matter how you pronounce it, it’ absolutely delicious and a complete breeze to make!
Pots de Creme are, at their most basic, just four ingredients, but once you master the basic recipe a whole world of possibility opens up. Fruit flavors were incredibly common, especially when prepared with fresh fruit, or you could enjoy them as a rich chocolate or butterscotch. Really, there was no end to what these little custards could be. That’s right! These are lightly prepared custards, but the French didn’t have a word for custard so they called them Pots de Creme.