Pot De Crème Recipe

Preparation Directions

1. 1

   Prepare the Custard

   In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.

2. 2

   Mix Egg Yolks

   In a separate bowl, whisk the egg yolks. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the yolks.

3. 3

   Cook the Custard

   Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).

4. 4

   Add Flavor

   Remove from heat and stir in the vanilla extract and crushed graham crackers until well combined.

5. 5

   Chill the Mixture

   Pour the mixture into small ramekins or cups and refrigerate for at least 4 hours or until set.

6. 6

   Top with Toasted Marshmallows

   Before serving, top each pot de crème with a generous amount of toasted marshmallows. You can toast them using a kitchen torch or under the broiler in the oven for a couple of minutes.