Maxime

Petits pots de crème is a simple and well loved sweet treat. It is exactly as the name suggests: a little pot of sweet cream. Traditionally, it can be made vanilla or chocolate flavored. French children usually enjoy this as a gouté- a mid afternoon snack.

Today we are giving this a fusion twist, adding salty and umami flavors from the Vietnamese kitchen into this simple French dessert. The result is a sweet creamy dessert with a touch of saltiness and deep flavors- think salted caramel.

INGREDIENTS

• Whole milk
• Sugar
• Corn starch
• Vanilla extract
• Egg yolks
• Fish sauce

DIRECTIONS

1. In a large bowl, add a quarter of the milk, along with the corn starch and egg yolks.
2. In a pot on the stove, add the rest of the milk, the vanilla extract, and the sugar.
3. Heat on medium-high and stir continuously.
4. When the milk is almost boiling, pour in the milk/starch/egg mix and stir with a spatula until fully combined.
5. Just before the mixture comes back to boiling, remove from heat.
6. Add in ¼ teaspoon of fish sauce at a time to taste and stir well.
7. 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.

RECIPE VIDEO

Coming soon!

Petits pots de crème à la sauce poisson • French sweet cream pots with fish sauce

Recipe by MM Bon Appétit Course: DessertCuisine: French, FusionDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Ingredients

• 1 liter 1 whole milk

• 120 g 120 sugar

• 80 g 80 corn starch

• 2 tsp 2 vanilla extract

• 2 2 egg yolks

• 3 tsp 3 fish sauce (or to taste)

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.

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