Cereal Milk Pots de Creme


I love cereal, but I think it makes a much better dessert than breakfast. I'm always finding ways to inject a little cereal into my sweets and pot de creme with its simple milk and cream construction makes for one of my favorite classic French dessert to corrupt. Best thing about this recipe is you can do it with any cereal you like! I've done Cocoa Puffs, Lucky Charms, Cinnamon Toast Crunch and now Fruity Pebbles pictured below. They each bring something so different to the flavor of the pot de creme.


  • 1.5 cups whipping cream
  • 1.5 cup whole milk
  • 2 cups of your favorite cereal
  • 6 large egg yolks
  • 1/3 cup sugar


Combine your whipping cream and milk and poor in your cereal. Smash the cereal down a little bit so it all get soaked and put it in the fridge. After a few hours in the fridge take it out and drain the milk and cream through a fine sieve or cheese cloth to remove the cereal. Add some additional milk and cream in equal amounts if your total volume is now less than 3 cups.

Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot milk/creme mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.

Divide custard mixture among six 3/4-cup custard cups, soufflé dishes or ball jars. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)

I like to top with some whipped cream and some of the cereal itself. I crush it if it's big pieces and keep it whole if its small. Fruit worked well too for the fruit pebbles pictured.