Explanation: In the US, in high-end restaurants, we use pots de crème untranslated, and en plus, as these are to be discovered, it's that much more of an adventure...
Gosh, hadn't thought about leaving it and look, http://www.latartinegourmande.com/2008/07/07/chocolate-vanilla-pot-creme-french-dessert/
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I see what you mean. I think I've got a "pot de crème" recipe in a very old Paul Bocuse book, made with cream, sugar and egg yolks. I'll look it up. As soon as I posted that question I remembered the rather negative connotations of the word "custard" in the UK.
1. Carol - Many many thanks!
2. Susan - no filling, much thicker and creamier than custard and usually flavoured with chocolate (as in this case), vanilla, coffee or caramel.
as far as I know, there's nothing inside them - at least not in either of the Robert Carrier recipes on my shelf. But they are served in individual souffle dishes
than a translation point of view, are we talking about individual baked custards - the smooth top of which can sometimes hide a treausure hidden in the middle (poached fruit, for example)?
I seem to have a couple of recipes. The Robert Carrier one looks very much like a chocolate mousse, but I know I have another smoother, even richer version somewhere, which is the one we did many moons ago
if "petits pots de chocolat" are anything to go by, then these little pots are not at all miniature. Small (ish) maybe, and very rich, but far from mini. The recipe I have uses small souffle dishes
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Answers
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miniature cream desserts
Explanation: You practically said it yourself!
Anne-Marie Grant United Kingdom Local time: 16:39 Native speaker of: English
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