How to Use Up All Those Eggs

No wonder this recipe for rich, salted caramel pots de crème results in such creamy decadence: There are 12 egg yolks in there. If you need to use up a dozen eggs, go with this dessert, especially if you're entertaining. After all, you can make it as many as four days ahead of time. Literally translated from "pots of cream," this French dessert's sweetness is contrasted with fleur de sel, or some other course gray salt you can get your hands on.

Rich, creamy, and decadent, these luscious French pots de crème (literally, “pots of cream”) are the perfect make-ahead ending to an indulgent meal. This recipe calls for 6-ounce ramekins.... Read More

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