Pot de Creme

8 Nov

IMG_0955So this is pot de creme. In definition, this is a baked custard similar to creme brulee. But in reality is a cup of sexy, creamy, chocolate love. I’m not exaggerating. It is so creamy and delightful there are really no other words to describe it.

Pot de creme is one of my all time favorite desserts. Translates into pot of cream and that is exactly what it is. A baked egg and cream custard. It can be flavored in any way you see fit, but the traditional way is with chocolate. I do love some decedent dark myself, but since the hubs and I were sharing this batch I opted for milk chocolate.

As with most French desserts, this is more of a technique and less of a recipe. Of course everyone has their own version, but the basic idea is cream and milk infused with a flavor, and whipped with eggs and sugar. Coffee, tea, chocolate, and pumpkin are all common flavors.

I love experimenting with these types of desserts. You can easily cater the basic recipe to fit the meal you are serving. Since the texture is similar to pudding, it’s something that everyone will like. You can also serve this whipped cream and berries for a more attractive presentation. With mine, I was in such a hurry to get it into the oven that I didn’t wait for the bubbles that form on the top of the uncooked custard to settle, so the top had a slightly sugary crust on the top after baking. If you don’t want to wait, you can use a kitchen torch to pop the bubbles before covering and baking.

Here’s the recipe that I used, but again don’t feel too attached to the flavorings, just pay attention to the ratios

Pot de Creme

Always thinking of the next meal

Katie

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