Petits Pots de Crème au Caramel


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. 🙂


Petits Pots de Crème au Caramel

Yield: 6 persons


For the caramel:
90g saster sugar

For the crème:
600ml milk
1 vanilla pod
125g caster sugar
3 eggs
3 egg yolks


1. To make the caramel, put the sugar in a heavy-based saucepan and heat until it dissolves and starts to caramelize – tip the saucepan from side to side as the sugar cooks to keep the colouring even.

2. Remove from the heat and carefully add 2 tablespoons water to stop the cooking process. Pour into six 125ml ramekins (or little pots) and leave to cool.

3. Preheat the oven to 180°C. Put the milk and vanilla pod in a saucepan and bring just to the boil.

4. Mix together the sugar, eggs and egg yolks. Strain the boiling mlk over the egg mixture and stir well.

5. Ladle into the ramekins and place in a roasting tin. Pour enough hot water into the tin to come halfway up the sides of the ramekins.

6. Cook for 35-40 minutes, or until firm to the touch. Remove from the tin and leave for 15 mins.

7. If you use ramekins, unmould onto plates and pour oven any leftover caramel.