“Heat the milk and cream. Make it a bit bubbly. Add the flavours, mix it into the whisked eggs and egg yolks. Strain the mixture and pour into cups. Bake these cups in a water bath at low heat. Depending on taste, one can flavour this dessert with pieces of broken or melted choclate, rum, add a base of crunchy texture or garnish with almond slivers, sliced berries, cinnamon, colorful sugar or sprinkles; all leading to a piece of art as well as of delectable taste.”
The above simple dessert similar to a lightly set baked custard, known as “Pot de crème” or “petit pots” was believed to have originated from France during the 17th century. While the name means “pot of custard” or “pot of cream”,referring to the porcelain cups which were used to make and serve the dessert; the latter concept may have evolved from the from English Syllabub.
Usually looser than other custards, crème brulee, flans or crème caramel; it requires minimal preparatory time and can be made with the ingredients at hand. Such that it can be prepared without milk or had frozen. Hardly surprising that, this delight has got its’ own special place and day (August 27th) in the foodimentarian’s heart. For all the dessert connoisseurs, it would be time to experiment the taste buds with the varieties of preparations. While for the experimental chefs, let the steps to make an artful and palatable creation begin.
Sugar And Spice... Among Other Things 
