This recipe was born from combing a recipe for French Silk Pie with a recipe for chocolate pots de creme. I needed a quick dessert to take to Christmas dinner and I didn't have all the ingredients for the silk pie so a "combo" sounded interesting thus my French Silk Pot de Creme. No cooking required! Just to be safe you may want to use pasteurized eggs.
*Note: There is always some risk involved with recipes that use uncooked eggs. In this recipe the yolks are heated by the scalded milk. You should however exercise caution if you are serving small children, elderly persons, pregnant women, or anyone with a compromised immune system.
This serves about 8 depending on the pot de creme cup size you use.