A pot de crème is a French dessert custard whose name literally translates to either "pot of creme" or "pot of custard." The dish dates back to at least the 17th century, and it is usually served in small, individual dishes, such as ramekins.
This custard, which is quite loose and much looser than such as flans, custards and crème caramel, is made from egg, egg yolks, milk and flavouring. For the flavouring, both chocolate and vanilla are popular, but there are other recipes. The cream and milk are normally heated, beaten into the remaining ingredients, then strained and served. Alternatively, the milk may be omitted and the dish frozen instead.
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