Oh my, did I struggle with what to name this recipe.
It’s thicker than a pudding, creamier than a mousse, and less gelatinous than a custard.
So I went with pot de creme, which Wikipedia says means, “‘pot of custard’ or ‘pot of cream’, which also refers to the porcelain cups in which the dessert is served.”
Technically, I served this recipe in some jars. But “jars de creme” doesn’t quite have the same ring to it, you know?Read More