Vanilla pot de crème with chocolate sablés from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 235) by Suzanne Goin and Teri Gelber

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

  • Eat Your Books

    Refrigerate pots de crème at least 4 hours.

  • fprincess on October 15, 2010

    Nice way to finish a meal. These pot de creme are rich and delicate. I ended up just cooking them in the oven at low temperature (as recommended in the Larousse des Desserts) and skipped the bain marie altogether.

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