Pots de crème is a simple yet elegant loose egg custard that is often baked in a water bath in small cups. In most cases, pots de crème is made in ramekins and it is less firm than other types of crème or egg custards made by the French. It is usually eaten straight from the receptacle in which it is baked, since it will not unmold successfully like crème caramel.

Most custards in the French language are simply called crème. In this case the literal translation of pots de crème would be pots of custard, and the name can refer to both the desserts and the little pots or cups in which the dessert is baked. Baked custards were often first baked in pastry shells, but an even simpler version, without paste or pastry dough was clearly appealing.

It’s thought that in the 17th century, pots de crème first became a popular alternative to custards served in bakery shells. There is little documentation as to who “invented” pots de crème, and you might have to research far back into the history of the middle ages to find such inventors. Likely baked custards were developed in numerous places at approximately the same time.

What can be documented is that special cups or pots began to be made of porcelain in the 18th century. Many of the cups for pots de crème were beautiful and elaborately made, and numerous types featured two handles and a lid, or a single handle and a lid. These early examples of the “pots” are valued highly as collector’s items. Even today, there are some beautiful pots available that add much flare to presenting pots de crème, though in most restaurants, and indeed in many homes, you’re more likely to see the dessert served in simpler ramekins.

Though the custard dessert can be simply or elaborately presented, recipes differ quite a bit. The base for any version is typically whipping cream, eggs and sugar, though you can find a few versions made with soymilk or rice milk. Probably the most popular variant is made with good quality baking chocolate, though you’ll find numerous new takes on this classic dessert. These include recipes for pumpkin, blood orange or key lime pots de crème.

There are a few important things to remember when creating any recipe for pots de crème. After combining your ingredients, you should strain the whole mixture before adding it into cups. This will give you much smoother custard. Also if you’re not using the lidded pots, cover each individual ramekin or dish with foil so that the custard doesn’t form a skin as it bakes.