Caramelized white chocolate pots de crème from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 347) by Erin Jeanne McDowell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on February 24, 2020

    The weight of egg yolks is wrong; 6 yolks would be closer to 100-120 g, not 162 g. I assumed the number of yolks was correct. I used Valrhona Dulcey, chopped and melted in the microwave. The instructions don't say when to add the vanilla; I stirred it in after the cream. Although the recipe doesn't suggest serving these with whipped cream, the photo shows that, so I did, which was good, as a large dollop of lightly-sweetened whipped cream was needed to balance out the sweet, firm-textured pots de creme.

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