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Petits Pots de Crème
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
French
Servings
6
Prep Time
0 minutes
Cook Time
15 minutes
Petits Pots de Crème à la Sauce Poisson! Creamy, silky, and just a touch of umami magic from fish sauce. This Vietnamese-French fusion is perfect for anyone to enjoy. Will you give it a try? Recipe Source: MMBonAppétit
Ingredients
- 4 cups + 3 tbsp whole milk
- ½ cup sugar
- 2/3 cup corn starch
- 2 tsp vanilla extract
- 2 egg yolks
-
3 tsp fish sauce (or to taste)
-
6 small glass pots/jars (~5oz capacity)
Directions
In a large bowl, add a quarter of the milk, along with the corn starch and egg yolks.
- In a pot on the stove, add the rest of the milk, the vanilla extract, and the sugar.
- Heat on medium-high and stir continuously.
- When the milk is almost boiling, pour in the milk/starch/egg mix and stir with a spatula until fully combined.
- Just before the mixture comes back to boiling, remove from heat.
- Add in ¼ teaspoon of fish sauce at a time to taste and stir well.
- Pour into the 'petits pots' (small pots), cover, and place in the fridge for at least 2 hours or until they are cold before serving.
