Thursday, October 24, 2013

Pots De Creme

 I saw  a flurry of posts for Pots de crème this summer….I loved the creamy creamy look these little pots of joy carried…So I made a mental note that I will be making them..

My sonny Aniket now goes to play school .So I get enough time to explore my cooking fantasies ….One such afternoon I made pots de crème . They came out really well...When he came back from school I promptly gave him some….he had his bowlful...full....scraped clean..

But more than him my mom  loved her bowl of Pots de crème… mother is very frank when it comes to my cooking which is why I always ask her for her unbiased opinion….and this time I loved to hear it from her…..she commented ‘’Could u make me more?''


Egg-1(50 gms)
Egg yolk-2(35 gms each) room temperature
Granulated sugar-50 gms/1/4 cup
Vanilla extract-½ tsp
Salt a pinch
Heavy cream /heavy whipping cream (30-40 butter fat content)- 120 ml/1/2 cup
Milk-1/2 cup
Cooking chocholate-60 gms
Instant coffee/expresso powder-1/2 tsp(optional)


Beat eggs,yolks,sugar,vanilla extract,salt till light and fluffy for 1-2 minutes.
In a saucepan add cream,milk,chocholate,coffee powder .Heat and stir with a spatula .Let it simmer  till it bubbles  around edges ,at medium heat.
Gradually add the hot cream milk mix to egg mix while whisking it constantly so that eggs do not curdle.
Pour the mix into a saucepan again and heat it till in low heat stirring constant (less than a minute- so that mix  bakes faster).
Drain the mix and pour into ceramic bowls or ramekins.
Put them into a tray  and pour boiling water in the tray halfway up  sides of tray.(water bath).
Cover with aluminium foil with holes.
Put in the oven 30-40 min at 150 C till  set but they are  wobbly.
Take them out of water bath and cover them with plastic wrap after they cool for 1 hr.Chill overnight or for minimum 6hrs.(You can chill it for 5 days maximum) .
Serve cold.