Pots de Creme (poh duh KREHM) refers to both the custard dessert as well as the small lidded pots this dessert is served in.  The French language does not have a word for "custard;" the dessert is simply referred to as "creme."

Traditional proportions for this tiny pot is one whole egg to every five egg yokes--for 2-1/2 to 3 cups of liquid.  A dessert made with these basic proportions will yield a slightly firm custard.  This is why the custard is best served in small pots.  American versions of pots de creme are sometimes served in ramekins.

As we know them today, custards are simply cream fillings without a crust (as seen in a tart or a pie).  The usual pots de creme flavor is vanilla, but recipes can be found in many flavors--chocolate, caramel, and pumpkin--to name just a few. 

A typical pot holds about 3 ounces of custard.  Most cups have a single tiny handle, but sometimes have two handles.  A true pots de creme always has a lid.  Early examples of these delightful tiny pots date back to 1730 in France.  There is unconfirmed evidence that the cup may be a relative of the Spanish chocolate cup of about 1640.  True or not, today's tiny pots come in a great variety of materials--from fine porcelain to pottery--and, vary widely in price. 

Whether you are a collector, or just enjoy cooking, pots de creme are fun to use and certainly make great gifts!