Not all desserts are complicated to make. Sometimes, I like to indulge myself in simple desserts. I have been learning about French food for quite a while now and I feel that there are so many things that I have eaten but have never tried making at home. Yes, I am not a very dessert person (I mean I can survive without desserts) but I certainly do have a my favourite list if you were to ask what I like and don’t.
One of my favourite desserts is crème caramel, flan, or caramel custard. Crème caramel is a rich custard dessert with a layer of soft caramel on top. As much as I love crème caramel, petit pots de crème is another favourite of mine. Pot de crème is a French dessert of a baked then chilled custard served in ramekins. It translates to “pot of cream,” derived from the fact it is served in small dishes and its custard-like cream. So, the only difference between these two is that caramel is the main feature of crème caramel. As for pot de crème, it’s just plain custard.
I like the presentation of pot de crème and the taste of caramel. So, I have decided to make the best of both – use little pot to make pot de crème and add the caramel at the bottom. These desserts can be kept chilled for a few days. I feel that this little cute pot dessert is very suitable to serve during a dinner party if you are after a simple and yet very presentable dessert. Well, if you don’t have clear small pots, you can always use ramekins, which they will then be called crème caramel instead of petit pot de crème au caramel. 🙂