National Pots De Creme Day

The earliest known recipe of a dessert called crème brûlée appears in François Massialot's 1691 cookbook Cuisinier royal et bourgeois.

Pots De Creme are lightly prepared custard desserts hailing from France. Since the French didn't have a word for custard, they christened it 'Pots de Creme' as it signifies the little porcelain pots they are baked in. This truly decadent dessert is prepared in tiny pots that stand only about three inches tall. Having your pots de creme undercooked will still taste good but be runny; so you want to take your time and keep an eye on them while they are baking. Remember, you need to cook the pastry cream until it's thickened and it comes to a boil, and then cook it for about one minute longer.