Recipes > Desserts > Creams > Vanilla Creams > Petits Pots Creme la Vanille

Petits Pots Creme la Vanille


  • 1 quart cream
  • yolks of 8 eggs
  • 4 whole eggs
  • 5 tablespoonfuls sugar


Mix well together the cream, yolks, whole eggs and sugar; fill the cream into buttered custard cups, set them in a pan of hot water on top of the stove, cover with a pan or paper and boil till contents are firm; remove from fire and set aside to cool; in serving turn the cream onto a dish and send whipped cream to table with it.


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Desserts and Salads (1920).

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