Pot de crème is a baked custard - and therefore requires a bit more patience than it's quicker stovetop/cold set counterparts. It must slowly set in a low oven to achieve a silky texture, and most often is served chilled (so yes, more waiting). But the short ingredient list and easy method more than make up for it - it's a great dinner party friendly/make ahead dessert. —Erin Jeanne McDowell
4-6 servings, depending on the size of the vessel
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.