Pots de Creme

I'm not much of a dessert person.

I prefer savory over sweet most days.

But I remember the first time I had a Pot de Creme at a local restaurant.

The restaurant has since closed, but I still remember how delicious the Pot de Creme was--I considered licking the pot, it was so good!

I searched the web and found a recipe I liked--

Petits Pots de Créme, the French Way

at La Tartine Gourmande.

The photos are lovely, which always grabs my attention, but what I loved most was the author's story about growing up in France and fetching her family's milk.

Charming!

I also liked that they were made with whole milk instead of cream.

The lightness of the custard was very appealing, I'm sure it would be delicious made with cream too, but the whole milk was enough richness for me.

My husband ate all the chocolate ones first!

 

Chocolate & Vanilla Petis Pots de Créme 

The link above will take you to Béa's recipe.

Here are the ingredients I used, doubling the recipe:

4 eggs plus 2 egg yolks

2/3 cup granulated sugar

4 cups whole milk

1 vanilla bean, split and seeds scraped out

3 oz. unsweetened baker's chocolate

(Béa's recipe calls for dark chocolate 64% cocoa)

2 teaspoons cocoa powder

 

Measure 4 cups of milk into a saucepan, add the vanilla bean and seeds and bring to a boil.

Cover, remove from heat and let set for 30 minutes.

 

Here's the pot after 30 minutes.

 

I used a wire skimmer to filter the milk.

Next, you're going to melt the chocolate over a double boiler. 

 

While the chocolate is melting, add 4 eggs and 2 egg yolks in a mixer bowl.

 

Beat the sugar into the eggs.

I used the paddle attachment, but next time I'm going to use the whisk, I think that would work better.

 

Next, add the hot milk, a little at a time.

Preheat oven to 325 degrees F. 

 

I forgot to take a photo of the chocolate melting!

Add 2 teaspoons of cocoa to the chocolate.

Then divide the milk and egg mixture into two, and add the chocolate to one.

The chocolate mixture wasn't as smooth as it could have been and I wonder if it's because I used baker's unsweetened chocolate instead of dark chocolate--there were bits of chocolate in the mixture but I poured them into the jars and ramekins anyway.

Turned out pretty good with a thin layer of more solid chocolate on top--not sure if I'd make it again that way, but it was good.

 

I poured the mixtures into about 1/2 cup portions into mason jars and ramekins.

Put them in a large roasting pan for their hot water bath in the oven.

 

Put the pan in the oven on the middle rack.

 

And pour hot water from the tea kettle into the roasting pan about half way up the containers.

Bake for 30 minutes, remove the chocolate ones, and bake the vanilla ones for to 10 more minutes.

 

The next time I make these I'm going to make all chocolate since my husband liked them so much, and maybe add some mint, since that's his favorite!

Itadakimasu!

***

Remember Payton and Jen?

They are my friend Sue's daughter-in-law and granddaughter.

Last week they were visiting from North Carolina.

 

Payton loves the water.

 

They had some nice Mommy & Me swim time.

 

So sweet!

Jen's talking to Payton, telling her to get ready to go underwater. 

 

Jen blows a puff of air into Payton's face and Payton holds her breath.

 

Jen gently guides her underwater and brings her right back up.

 

Payton and Mommy have big smiles!

 

Payton had some pool time with cousin Natalie.

 

Payton loves to splash!

 

She's having some sweet potatoes for dinner.

 

Look at those gorgeous eyes and long eyelashes!

 

Payton enjoys her Puffs.

 

She's got bright eyes like her Mommy.

Their color is just like her Grandpa Randy. 

 

This is Jen's favorite picture of the day.

Now they're back home in North Carolina and we're all missing them.

The next time they visit we hope Payton's dad can come too.

Miss you, Bob!

***

No printable recipe.