Petit Pot

Dating to the Middle Ages, a pot de crème (English: pot of cream) is a loose French dessert custard traditionally served in small containers or jars, which is what we use. It nearly shares the same texture of a simple pudding, only thicker and creamier.

Once all the ingredients are weighed, we heat up the milk, cream and solid ingredients (sugar and salt). When the temperature is high enough, we add the eggs and the specific flavorings of each pot de crème such as our dark chocolate or our California lemonn juice. After cooking for an additional few minutes, the crème is poured into glass jars and rushed into our fridges to be refrigerated and cooled. And voila!

Dating to the Middle Ages, a pot de crème (English: pot of cream) is a loose French dessert custard traditionally served in small containers or jars, which is what we use. It nearly shares the same texture of a simple pudding, only thicker and creamier.

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