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.
Our pots de creme recipe uses eggs, cream, Grand Marnier, superfine sugar and grated orange rind.
Recipe uses light cream cheese, egg yolks and lemon.
Recipe uses the famous whiskey with heavy cream, 4 egg yolks and semisweet chocolate.
This is a nice light textured pot de creme with just the right amount of lemon without being overwhelming. The recipe uses a whole egg plus additional yolks, lemon juice and heavy cream.
The pot de creme cup shown was made by Fitz and Floyd in the 1970's. This two handled version was sold with matching saucers or with a matching tray.