Pots de Crème

Over the weekend we walked by a Le Creuset shop in the supermarket at Taipei 101 and saw small ramekins with lids were on sale, two for NT$660. They were available in flame, my favorite Le Creuset color. I couldn't resist and bought a few. They are ideal for making pots de crème.

I have always wanted to make pots de crème because they remind me of my meals at Per Se, which serves them near the end of the meal just before chocolates. They are also one of the few things at Per Se that are technically less challenging and easier to replicate at home. With some egg yolks, sugar, vanilla, heavy cream, Thomas Keller's Bouchon cookbook, and some new bakewares, I finally made some.