Food and wine pairings

Holiday table by menue. & Slice of Pai

Gingerbread ‘Pot de Crème’ Custard

Gingerbread ‘Pot de Crème’ Custard

For 4-6 people


20 min


10-15 min


A subtle pairing with a Crémant de Bordeaux, offering fruitiness and vivacity, in perfect harmony with the smooth texture of the custard.


Subtly but surely, this wine is enhanced by the spices - aniseed, liquorice - in the custard and enhances its creaminess, too.


200g of dried, traditional gingerbread
30cl of milk
20cl of single cream
30g of sugar (more or less depending on taste)
3 egg yolks


In a mixing bowl, beat the eggs and sugar until the mixture turns white. In another mixing bowl, crumble the gingerbread. Heat the milk and cream until the mixture boils. Pour a small part of the mixture over the gingerbread and blend together well until smooth and creamy. Pour the rest of the liquid over the egg and sugar mixture, and whisk vigorously.

Then pour the two mixtures into the pan, remove from heat and continue stirring until the custard thickens. Pour into ramekins or small jars. Let cool then refrigerate at least 3 hrs. Serve with orange supremes (peeled and pithed orange wedges) or a teaspoon of marmalade.

Adélaïde Potherat & Joann Pai

Chef Adélaïde, the bubbly and high-energy creator of menue., puts a dose of cheer in her amazing recipes full of unusual combinations. Photographer Joann, with her generous visual universe, is the one who styles and shines the spotlight on menue.'s dishes.