Pots de crème (poh duh KREHM) is French for baked custard. I love the sound of it. It does the dessert justice, more so than just calling them baked custard. It makes you feel like your eating something fancy and elegant. Because you are.
Pots de crème are effortless to make with an impressive outcome! Egg yolks, sugar and vanilla are whisked with warm half & half, honey and lemon zest. They take mere moments to throw together. After slow baking in a bain marie they are chilled. That’s the toughest part. Waiting for them to completely chill. So you can devour them.
They have a lighter, thinner consistency than pudding that is a pure joy to eat. So silky smooth and luscious with the sweet, distinctive taste of honey and the brightness of lemon zest in every single, savored bite. It’s like eating pure, undiluted sunshine.