The Latest From the Oregon Truffle Festival

Pot de Creme


From Chris Crosthwaite at Lane Community College


  • 5 oz. caramel
  • 16 oz. milk
  • 16 fl. oz. heavy cream
  • 4 eggs
  • 4 egg yolks
  • 9 oz sugar


Cook 5 oz of sugar to the caramel stage. Carefully add the milk and cream; stir and bring to a boil. Meanwhile, whisk the eggs, yolks and sugar together. Temper the egg mixture into the hot milk. Strain the mixture and ladle into oven-proof ramekins. Bake au baine marie 325F/163C until set, approximately 30 minutes. Chill completely before serving.