To truly appreciate this dessert, it helps to understand what a pot de crème actually is. Translating literally from French as “pot of cream” or “pots of cream,” this classic dessert dates back centuries. It is a loose, French baking custard that is traditionally thinner and much more delicate than a standard pudding, pot de crème, or crème brûlée. While a crème brûlée relies on a hard, caramelized sugar crust for contrast, and a pudding often uses cornstarch as a thickening agent, a traditional pot de crème relies entirely on egg yolks and gentle heat to achieve its signature texture.