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I made these yesterday. They were phenomenally delicious. All the guests loved it, me included. BUT, I had some confusion about the quantity of cream. The ingredients indicate approx. 2 cups of cream plus the 1 cup milk (which would make 3 cups). It says use the 1 cup cream and 1 cup milk to steep the coffee/cardamom caramel mixture, then you strain this (to remove the coffee and cardamom pods) and measure it, and ADD MORE CREAM to measure 2 cups. I had 2 cups there, except for about a tablespoon, which I added. I hunted the recipe for where I might be adding more cream - nothing there. The mixture then measured 2 cups. If you fill 4 ounce espresso cups, that's only 4 servings (4 oz. x 4 cups = 16 ounces, excactly what I had). I ran out of enough of the custard so had to reduce quantity for everyone to have enough for 6 people. I tasted the mixture and found it to be quite sweet, so really figured I should be adding more cream to dilute it some (and also to have enough quantity). Is it possible I should have added more cream to measure THREE cups? Dorie, if you're monitoring these posts, I'd sure appreciate any comment. I'd like to make these again, but want to make sure I am doing it right. I don't know the chemistry of 7 egg yolks to milk, and whether that's enough to thicken 3 cups of liquid. Thanks.

Oh, I used the plastic wrap with no problem. It didn't melt. And, yes, I think the covered pots de creme cups would be wonderful, and would certainly use the lids instead of plastic wrap. I think that's really what they're for.