Pots de Crème

Batch Size:
Yield:

Main

AmountIngredient
Whole Milk
Heavy Cream
Granulated Sugar
Whole Eggs
Egg Yolks
Salt⅛ tsp

Variations

AmountIngredient
Chocolate58-66%
Pistachio Paste
Vanilla Bean
Scaled ingredient total1,675.6 g

1 ingredient amount is excluded from this total because no weight or volume equivalency is available.

Prep Method 6

  1. 1.In a saucepan, bring the milk, cream, and sugar to a boil.
  2. 2.In a mixing bowl, whisk together the whole egg, yolks, and salt.
  3. 3.Temper the hot cream mixture into the egg mixture until smooth and homogenous.
  4. 4.Strain through a fine-mesh strainer.
  5. 5.Remove excess air bubbles from the top of the pots de crème custard by placing a piece of plastic wrap or paper towel on the surface and then removing.
  6. 6.Bake at 275°F (135°C) in a water bath, covered, until the custard trembles slightly when shaken.

U of M Equivalency

XX Weight = XX Volume = XX Each

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Weight
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Volume
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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Whole MilkThis ingredient is not yet set with a purchase cost and unit—
Heavy Cream$2.6125
Purchase item nameGreat Value Heavy Whipping Cream, 32 oz Carton
Purchase cost$4.74
Purchase unit32 ounce_mass
Date added2026-08-08
Item ID #10450340
Vendorwalmart
Granulated Sugar$0.3264
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Whole EggsThis ingredient is not yet set with a purchase cost and unit—
Egg YolksThis ingredient is not yet set with a purchase cost and unit—
Salt$0.0005
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
ChocolateThis ingredient is not yet set with a purchase cost and unit—
Pistachio PasteThis ingredient is not yet set with a purchase cost and unit—
Vanilla BeanThis ingredient is not yet set with a purchase cost and unit—
Total Yield1,395 g
Total Cost$2.9394
Cost Per G:$0.0021

Partial estimate; unpriced ingredients are excluded. 43% of ingredient weight is priced.

6 costing issues
  • Whole Milk: no active USD purchase price with a convertible package size
  • Whole Eggs: no active USD purchase price with a convertible package size
  • Egg Yolks: no active USD purchase price with a convertible package size
  • Chocolate: no active USD purchase price with a convertible package size
  • Pistachio Paste: no active USD purchase price with a convertible package size
  • Vanilla Bean: Density cannot convert count to mass

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data5 of 9 connected
!Whole MilkAdd nutritional data500 g›✓Heavy CreamCream, heavy500 g›✓Granulated SugarSugars, granulated225 g›!ChocolateAdd nutritional data200 g›✓Egg YolksEgg, yolk, raw, fresh120 g›!Pistachio PasteAdd nutritional data80 g›✓Whole EggsEgg, whole, raw, fresh50 g›✓SaltSalt, table0.6 g›!Vanilla BeanAdd nutritional data›

Nutrition Facts

Serving size100 g

Amount per serving

Calories220

% Daily Value*

Total Fat 15g
20%
Saturated Fat 8g
41%
Cholesterol 145mg
48%
Sodium 35mg
1%
Total Carbohydrate 18g
6%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 3g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 53% mapped. Scaled batch: 3004 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details