1. Beat eggs, add sugar, salt vanilla and cinnamon if desired; beat until well mixed.
2. Add milk gradually, beating until uniform.
3. Bake at 325 F in buttered ramekins until a toothpick inserted in center comes out clean.
Petits Pots de Creme: Use heavy cream instead of milk, and substitute 20 yolks for the 8 eggs
Notes: Many variations are possible.
© 1997, Steve K. Holzinger. All rights reserved.
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
Copyright © 2007, Forkmedia LLC. All rights reserved.
Modified October 2007
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