Pots de creme recipe uses unsalted butter, heavy cream, brown sugar, egg yolks and salt.
This delicate dessert is scented with dried lavender flowers. The flowers are heated with the creme and allowed to stand to absorb the scent. The flowers are later strained out and discarded.
A simple microwave version of pots de creme.
Recipe includes 4 egg yolks, lemon juice, 2% milk and lemon rind. This is a much "lighter" version of pots de creme