Antique French White Porcelain Pots de Crème Service on Pedestal Stand – 9 Pieces

A rare and complete early 20th-century French pots de crème service, featuring eight individual lidded single-handled pots surrounding a taller central lidded server, all presented on a matching pedestal tray. Traditionally used for serving the silky French custard dessert pots de crème, this elegant set would have been brought to the table at the end of a fine meal, each guest lifting the delicate lid to reveal a rich, creamy indulgence.

 A Short History of Pots de Crème

 The name pots de crème translates literally as “pots of cream” and refers to both the dessert and the charming lidded cups in which it is served. The tradition began in 17th-century France, where porcelain factories like Sèvres and Limoges produced ornate sets for the aristocracy. These small covered vessels were designed to keep the custard warm from kitchen to table and to add an air of ceremony to dessert service.

 By the late 19th and early 20th century, pots de crème sets like this one — often in elegant white porcelain — became popular in well-appointed French homes. Complete sets with matching stands are especially rare today.

 Details

• Origin: France, circa 1900–1920
• Material: Fine glazed white porcelain
• Components: 8 small lidded pots de crème, 1 larger central lidded server, 1 pedestal tray
• Approx. Measurements: Tray 10.5” diameter x 4.25” H; small pots 2.5” H; central pot 4” H
• Condition: Excellent antique condition; no visible cracks or chips; light glaze irregularities from original firing.

Classic Vanilla Pots de Crème

 (Serves 8)

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1 vanilla bean, split lengthwise (or 1 Tbsp pure vanilla extract)
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (160°C). Place your pots de crème cups in a deep baking dish.
2. In a saucepan, heat the cream, milk, vanilla bean (scraped seeds and pod), and salt until just steaming — do not boil.
3. In a bowl, whisk egg yolks and sugar until pale and slightly thickened.
4. Slowly whisk the hot cream mixture into the yolks, a little at a time, to temper them. Remove vanilla pod if used.
5. Strain the custard into a pitcher, then pour into the pots.
6. Fill the baking dish with hot water halfway up the sides of the pots. Cover each with its lid.
7. Bake 35–40 minutes, until custard is just set but still slightly jiggly in the center.
8. Remove from water bath, cool to room temp, then refrigerate at least 4 hours before serving.

Serve directly in the porcelain cups with lids for a truly authentic French presentation.