National Pots de Crème Day

On August 27th, custard connoisseurs and dessert devotees will celebrate National Pots de Crème Day. Pots de crème is exquisite custard served in a ramekin or small pot. The custard is finely created using eggs, egg yolks, cream, milk, and a specific type of flavoring.

Pots de crème dates back to the 17th century during the Baroque movement and Scientific Revolution. This elegantly prepared dessert translates to mean “pot of cream.” The small pot that is used to house the custard is typically made of porcelain and embraces roughly three ounces of the light dessert. The pots are displayed with everything from simple colors to flattering trims and ornamentation.

The pots that now fill the pots de crème were initially used for hot soups and aptly known as pots a jus during the early 17th century. Custards were prepared as fillings for crusts until that time. The chilled indulgence is stellarly highlighted for its creamy texture and luscious aromatics.

Chocolate Pots de Crème

Chocolate Pots de Crème (Courtesy Apple Pie, Patis & Pate)

5 egg yolks

4 ounces sweetened or bittersweet chocolate

1 cup of heavy cream or milk

2 tablespoons of sugar (granulated)

2 teaspoons of vanilla extract

A pinch of salt

Instructions

1) Bring cream and chocolate to a boil in a saucepan.

2) Using a medium-sized bowl, beat egg yolks, salt, and sugar until mixture is thick.

3) Add chocolate cream mixture to yolks stirring repeatedly to avoid curdling.

4) Pour mixture into ramekins or pots and add vanilla for smooth taste

5) Place lids over cups or wrap over ramekins and chill until ready for serving.

Key Lime Pots de crème

Key Lime Pots Crème (courtesy Gourmet Sleuth)

4 to 5 egg yolks

1 ounce of condensed milk

1 cup of lime juice or the juice of 6 to 7 freshly squeezed limes

2 to 2 1/2 teaspoons of lime zest

Instructions

1) Preheat oven to 325 degrees.

2) Combine condensed milk and eggs yolks and beat until mixture is thick.

3) Add half a cup of lime juice to egg and milk mixture. Once juice has been fully mixed into mixture, add the other half a cup until lime juice is completely folded in.

4) Pour evenly into pots, setting the pots into a baking dish.

5) Add hot water to baking dish.

6) Cover dish with a sheet of foil.

7) Set baking dish into preheated oven and bake for 15 minutes.

Once fully baked, chill pots in refrigerator until ready to serve.

9) Whipped cream can be added as an option.

Classic Pots de crème

4 to 5 egg yolks

2 cups of cream

1/2 to 1 cup of sugar

1 teaspoon salt

1 to 1 1/2 teaspoons vanilla extract

Instructions

1) Preheat oven to 350 degrees.

2) Whip the cream, sugar, salt, and vanilla in a saucepan until thick.

3) Heat mixture on stove until mixture is hot. (Be careful not to boil.)

4) Place pots or ramekins into a baking dish.

5) Add a water bath to the baking dish.

6) Place baking dish into oven, baking for 20-25 minutes to ensure classic pots de crème look.

7) Refrigerate for 2 hours and serve chilled.

Classic/Vanilla Pots de Crème (courtesy Timesunion)