Pot de Crème

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* Exported from MasterCook *

 

Pot de Crème

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups heavy cream

2 cups milk

1/2 vanilla bean or 1 tsp. vanilla extract

1/2 cup sugar

8 egg yolks

1 Pinch salt

 

The basic method for all three types of custard Use 6-oz. ramekins. Heat the

oven to 325°F. Heat the cream or cream and milk in a medium saucepan over medium

heat until scalded (you'll see small bubbles on the sides of the pan). Split the

vanilla bean in half, if using, and scrape the seeds into the cream. Meanwhile,

in a medium bowl, slowly whisk the sugar into the egg yolks and eggs. Slowly

temper the hot cream/milk into the sugar/yolk mixture. Strain the mixture

through a fine sieve into a pitcher or measuring cup. Stir in the salt and

vanilla extract, if using.

 

Arrange the ramekins in a baking dish with deep sides, pour the mixture into the

ramekins, Fill the baking dish with water to come halfway up the sides of the

ramekins and cover the dish with foil. Bake until just set, 25 to 50 min.

Remember to start checking early; baking time will depend on the thickness and

depth of your ramekins and baking dish. Carefully remove the baking dish from

the oven and let the ramekins cool in the water bath. Remove, cover with plastic

wrap and refrigerate at least 2 hours or up to 2 days.

 

Serve pot de crème as is, in the ramekin.

 

Espresso custard

Omit the vanilla. Crush 1/2 cup espresso beans into coarse pieces, add to

the cream/milk, and heat to a simmer. Remove from the heat; infuse for 5 min.

Strain and proceed.

 

Ginger custard

Omit the vanilla. Cut a 3-inch piece of fresh ginger into very thin

slices, add to the cream/milk, and heat to a simmer. Remove from the heat;

infuse for 15 to 20 min. Strain, bring back to a simmer, and proceed.

 

Source:

" www.FineCooking.com "

S(Originally Appeared):

" From the pages of Fine Cooking Magazine "

 

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Per Serving (excluding unknown items): 350 Calories; 29g Fat (73.8% calories

from fat); 6g Protein; 17g Carbohydrate; 0g Dietary Fiber; 303mg Cholesterol;

76mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 5 1/2 Fat; 1 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0