Pots de crème (also called custard pots in English) are a simple classic French dessert. These little pots of baked custard can be flavoured with almost anything. My recipe is inspired by one from Stephanie Alexander’s Cooks Companion in which she uses mandarins. Orange pots de crème are a great way to use excess citrus in winter when they’re abundant, while chocolate and vanilla are delicious year round choices. Master this easy pots de crème technique then experiment with flavourings to suit the season and your taste. Tahbilk Cane Cut Marsanne is a fabulous wine match with these easy little orange pots de crème; the grape vines’ growing arms (called canes) are cut, so the attached grapes raisin on the vine concentrating flavour and sweetness. It has a great balance between luscious marmalade fruit and citrus acidity.
Serves 8
Share page on:
