Contributed by: Judi McLean ParksFrom the cook: "I know this sounds odd - but it really is delicious. It came about from a modification of a Basil Ice Cream recipe, which I typically serve with fresh raspberries or peaches.".
This recipe also includes a microwave version. Timesaver Tip: Recipe can be prepared up to a day ahead and stored, covered, in refrigerator.
Our Meyer Lemon Pot de Creme recipes is 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 matchin...
Recipe made with piloncillo, Mexican chocolate, cinnamon, milk and eggs
Frozen Chocolate Pots de Creme are made in a blender then placed in oven/freezer proof pot de creme cups. You can also simply refrigerate this recipe and serve once it is set (4 hours in the refrigerator or overnight).
The recipe was developed at the Royal Worcester factory in England. The cups shown above were manufactured by them. Royal Worcester n...