Cooking Classics: Pots de Crème

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The Technique 

Pots de Crème 

Pots de Crème is a custard based dessert that utilizes a water bath which ensures that it maintains a moderate temperature during baking. The classic French dessert may be identified by a soft, silken pudding-like texture & consistency. If there is one common item that can thwart the proper result, it is water. It is simply the enemy of custards. Do not allow any water to disturb them before or after baking so move slowly when placing them into & retrieving them from the oven. If just a tiny bit finds its way into the ramekins, they are sure to be ruined. To prepare a tasting of beautiful & decadent desserts, consider pairing the Miniature Pots de Crème with Hazelnut Opera Cake & Queen of Sheba Petit Fours. Learn how to make this culinary classic in your very own kitchen.

Pots de Creme By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Southern Entertaining cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality southern hostess birmingham alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickMiniature Pots de Crème
makes 18 tasting servings

1 cup heavy cream 
1/4 cup whole milk
3 egg yolks
1/4 cup sugar
A pinch of kosher salt
2-oz {86% cacao} chocolate, chopped
1/2 tsp vanilla bean paste 
Chantilly Cream

Preheat the oven to 325 degrees. Whisk together the cream, the milk, the egg yolks, the sugar & the salt in a 2-quart saucepan. Cook, whisking constantly, over Medium heat 6 to 7 minutes or until thickened & the mixture coats the back of a spoon. Remove from the heat. Add the chocolate & the vanilla bean paste. Whisk until smooth. Pour the mixture through a fine wire mesh sieve into a measuring cup with a sharp spout.

Fill the cups of a standard muffin tin halfway up the sides with hot water. Nestle 12 {1-oz} shallow dishes in each cup. Portion the mixture between the shallow dishes. Carefully transfer the muffin tin to a half sheet pan & place it into the oven. Bake 25 minutes or until just set in the centers. Remove from the oven. Let stand 30 minutes. Transfer the dishes to a pan. Chill 8 hours or up to 2 days. Serve with Chantilly Cream.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Pots de Crème 

Since small dishes are used to prepare this version, standard muffin tins offers stability over the water & makes transferring them to & from the oven easier. Be certain the dishes are free of water before filling & take care that it doesn’t find its way into the dishes during the filling process. Take your time & adjust as necessary.

Pots de Creme By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Southern Entertaining cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality southern hostess birmingham alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Pots de Creme By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Southern Entertaining cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality southern hostess birmingham alabamaNo. 1

Preheat the oven to 325 degrees. Whisk together the cream, the milk, the egg yolks, the sugar & the salt in a 2-quart saucepan. Cook, whisking constantly, over Medium heat 6 to 7 minutes or until thickened & the mixture coats the back of a spoon. Remove from the heat. Add the chocolate & the vanilla bean paste.

Pots de Creme By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Southern Entertaining cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality southern hostess birmingham alabama1a

Whisk until smooth. Pour the mixture through a fine wire mesh sieve into a measuring cup with a sharp spout.

Pots de Creme By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Southern Entertaining cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality southern hostess birmingham alabamaNo. 2

Fill the cups of a standard muffin tin halfway up the sides with hot water. Nestle 12 {1-oz} shallow dishes in each cup. 

Pots de Creme By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Southern Entertaining cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality southern hostess birmingham alabamaNo. 3

Portion the mixture between the shallow dishes. Carefully transfer the muffin tin to a half sheet pan & place it into the oven. 

Pots de Creme By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Southern Entertaining cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality southern hostess birmingham alabamaNo. 4

Bake 25 minutes or until just set in the centers. Remove from the oven. Let stand 30 minutes. Transfer the dishes to a pan. Chill 8 hours or up to 2 days. Serve with Chantilly Cream.

The Tune
“Isn’t This A Lovely Day” Billie Holliday

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Be sweet. 

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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