Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
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. You can use any size ovenproof dish or dishes you prefer, just keep in mind that the cooking time—and final yield, of course—will vary. You can make these little custards up to 4 days ahead of time.
For more luscious, concentrated custard recipes, check out Michael Recchiuti’s Burnt Caramel Custard, Chocolate Pots de Crème, and Eggnog Crème Brûlée.
by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...
by David Watsky | Making fresh salsa at home is easy and the result is a versatile snack perfect to eat plain with chips...
by Greg Stegeman | When it comes to an easy dinner, it's hard to beat one pot meals—below, an ode to the one pot dinner...