LOOKING for: Pot d'Creme

sawmillDecember 23, 2005

We have lost out family recipe for Pot d'Creme and need to make it for Christmas dinner. Anyone have a favorite version? I typed this in on Cooking forum, but apparently it did not post.

Thank you for reporting this comment. Undo

Anna, I know this too late (I haven't been on lately) and I hope you found a recipe. I made the following once and it is awesome. If you don't like coffe, you can leave that step out.

Mocha Pot De Crème

Recipe courtesy Tyler Florence and JoAnn Cianciulli
Recipe Summary

Prep Time: 25 minutes
Cook Time: 40 minutes
Inactive Prep Time: 2 hours 10 minutes
Yield: 6 servings
3 cups heavy cream
1/2 teaspoon pure vanilla extract
1/4 cup whole black coffee beans
6 large egg yolks
1/2 cup sugar
3 tablespoons brewed espresso coffee, cold
2 ounces semisweet chocolate, melted and cooled

Pour the heavy cream, vanilla and coffee beans into a saucepan and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow within seconds. Remove from heat and strain to remove the beans.
In a large bowl, whisk together the egg yolks and the sugar until the sugar dissolves and the mixture is lemon-colored, about 3 minutes. Temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook.) Stir in the brewed coffee and melted chocolate.
Preheat the oven to 325 degrees F.
Pour the egg-cream mixture into 6 (8-ounce) ramekins or cappuccino cups, filling 3/4 of the way full with mixture. Fill a large, shallow baking pan with 1/2-inch of warm water. Carefully place the ramekins in the water bath and bake for about 35 minutes, the center should jiggle slightly. Remove the pan from the oven and let the ramekins cool in the water for 10 minutes. Then pop them in the refrigerator to chill for at least 2 hours.


    Bookmark   December 28, 2005 at 2:02PM
Thank you for reporting this comment. Undo

I haven't made these for years. Sorry I'm late:
2 cups cream
4 oz sweet chocolate, melted
3 egg yolks

Preheat oven to 325°. Heat the cream in a double boiler over boiling water. Add the chocolate & stir until the mixture is blended.
Beat the yolks & pour the hot cream over them, a little at a time, stirring vigorously. Pour the mixture into creme pots or individual heatproof dishes. Place the pots in a pan of hot water about 1" deep. Bake until a knife inserted in teh center comes out clean, or about 15 minutes. Chill~~ Craig Claiborne

(I wonder what happened to my little pots de creme cups?)

    Bookmark   December 31, 2005 at 4:03PM
Thank you for reporting this comment. Undo

Wow, this sounds wonderful and deadly! I bet I could eat at least a couple of servings by myself!

    Bookmark   March 19, 2006 at 6:33PM
Sign Up to comment
More Discussions
RECIPE: Date and Nut Caramel Truffles
Date and Nut Caramel Truffles 2 eggs ¾ tsp salt ½...
RECIPE: Irish Cream recipes
Please share any Irish Cream recipes that you've tried...
RECIPE: looking for: coconut cake recipe
I'd love to try a coconut cake. I have not tried many...
RECIPE: Help With Pie Filling
I'm trying to come up with a fruit pie filling where...
RECIPE: What's your best improvement to boxed cake mix?
I love to play around with cake mixes and improve the...
Sponsored Products
Contemporary LED Bathroom Vanity Light Bar 10W
Darya Rugs Oushak, Ivory, 5'6" x 7'7" M1776-6
Darya Rugs
Designers Fountain 9189 Alhambra 14 Light Chandelier in Natural Iron Finish Mult
$898.00 | Hayneedle
Dotted Bowls - Set of 2
| Dot & Bo
Cierro Satin Nickel One-Light Mini Pendant with Amber Matte Glass
$189.00 | Bellacor
Serena & Lily Fouta Yarn-Dyed Stripe Standard & King Sham
Serena & Lily
Sure Fit Stretch Suede Sofa Slipcover
Home Decorators Area Rug: Dijon Gold 9' 6" x 13' 9"
Home Depot
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™