📍 Where this dish comes from: Paris · The Louvre
Discover the history of this region →
Discover the history of this region →
Quieter than crème brûlée, more intimate than mousse — petits pots de crème are small, deep pots of set custard, richer than pudding, more yielding than flan, perfumed with Tahitian vanilla and served cold with a cloud of Chantilly. One of the simple, great pleasures of the French dessert table.
What You’ll Need
Servings: 6 servings
Calories: 340kcal
Ingredients
- 500 ml heavy cream
- 200 ml whole milk (or all cream for keto)
- 1 vanilla pod (Tahitian preferred) split
- 6 egg yolks
- 3 tbsp allulose or erythritol
- 1 pinch salt
- 200 ml heavy cream Chantilly
- 1 tbsp erythritol Chantilly
- 1/2 vanilla pod Chantilly
Instructions
- Preheat oven to 160°C. Heat cream, milk, and vanilla pod until steaming. Steep 20 minutes.
- Whisk yolks with sweetener and salt until smooth.
- Slowly pour cream over yolks, whisking. Strain through a fine sieve.
- Pour into six small pot de crème vessels or ramekins (three-quarters full).
- Place in a bain-marie. Bake 30–35 minutes — they should wobble like gelatin when the tray is moved.
- Cool, then refrigerate minimum 3 hours.
- Make Chantilly: whip cold cream with sweetener and vanilla to soft peaks. Serve beside each pot.
Nutrition
Serving: 1serving | Calories: 340kcal | Protein: 7g | Fat: 32g
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Health Benefits
- Egg yolks in the custard provide lutein and zeaxanthin, antioxidants studied for their role in eye health.
- Vanilla’s vanillin is studied for its antimicrobial properties in laboratory research.
- The all-cream version provides higher levels of fat-soluble vitamins than milk-based versions.