Satsuma-Calpico Pot de Crème Recipe

Staff Writer
Satsuma-Calpico Pot de Crème Recipe

Calpico is a cultured milk drink that is combined with flavorful seedless satsuma mandarins to make these rich and delicious “pots of cream,” served at Café Adelaide in New Orleans, La.

These also make a wonderful make-ahead dessert when entertaining. Simply prepare and bake these a day or two in advance, and let them rest in the refrigerator. Bring them to room temperature about 30 minutes before serving, and offer one with a wedge of shortbread to each guest. — Allison Beck

Deliver Ingredients


  • 1.5 liter bottle plain-flavored Calpico 
  • 16 ounces heavy cream
  • 4 satsuma mandarins, juiced and strained
  • 1 vanilla bean (split in half)
  • 2 ounces Cointreau
  • 2 cup sugar
  • 12 eggs
  • 8 satsuma segments, for garnish


Preheat oven to 225 degrees.

Combine Calpico, cream, satsuma juice, vanilla bean, Cointreau, and ½ cup sugar in a heavy-bottomed saucepan. Bring up to a simmer over medium heat.

Whisk eggs and remaining sugar in a bowl. Slowly temper cream mixture into egg mixture. Place entire mixture back on low heat and cook for 4-5 minutes. Strain mixture and allow it to cool.

Ladle 6 ounces cream into ramekins. Bake in a water bath for 35-40 minutes or until set. Allow to cool and garnish with satsuma segment. 


Pot de Crème Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Pot de Crème Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.