Friday, June 7, 2013

Petits Pots de Creme

After a recent trip to France, I had returned with Laduree's recipe books and have slowly been giving some of the recipes a try.

This recipe calls for a custard base, but it did not require me to cook it on the stove to thicken, which is just fantastic as Meow does not have the patience for that sort of nonsense.  What's even more great about this recipe is that you add the flavouring after you have made your custard, that means you can divide up your custard and make several different flavours in your batch, just divide, flavour and mix!

Petits Pots de Creme
adopted from Laduree Sucre 

3/4 cup + 1 tbsp | 200 mL whole milk
1 cup + 1 tbsp | 250 mL heavy cream
6 egg yolks
1/2 cup - 1/2 tbsp | 85 g granulated sugar
4 tbsp rose syrup
3 tbsp rose water

Yield 8 x 2oz | 60 mL

1. In a saucepan, bring the milk and cream to a boil.

2. In a large bowl, whisk the egg yolks an sugar until pale and fluffy.

3. Gradually add the milk and cream.  Stir well to combine, ensuring there are no curdles.

4. Skim off any foam or bubbles that has formed.

5. Divide the creme anglaise if you wish to flavour your batch differently

6. Add syrup and flavourings to your divided creme anglaise, ensuring that you have reduced the flavouring and syrup proportions.

For flavourings, I used blackcurrent juice, rose water, orange blossom water, and lavender flowers
I do not recommend using orange blossom water, it was too strong in alcohol flavour
1 tbsp of dried lavender flowers in 1 cup of hot water, brew for 5 minutes
I suppose this method can also be used if you wish to flavour it any tea flavour
The syrup portion, I purchased these form my local cafe supplier
These are strong in flavour and at the right syrup consistency.
Better than making your own syrup.
If you are in the US, you can certainly order from Monin's website.
~$10 a bottle
Also excellent for making Italian sodas

5. Preheat the oven to 210F.

6. Pour the custard into cups and place into roasting pan

These shot glasses from Ikea worked well as it can withstand the heat
7. Pour boiling water into the pan to just 5 mm below the rim of the cups

8. Bake for 1 hour.

9. Custard is cooked when it is softly set.  Jiggle the cups slightly.  If still not set, turn the oven up to 325F and bake for another 20-30 minutes.  I needed to do this.

10. Remove from oven and allow to cool completely.

11. Cover with plastic wrap to prevent moisture from collecting on top.

12. Refrigerate for at least 2 hours before serving.

13. Garnish as desired before serving.

The custards do not expand when baking so it is okay to fill to the brim

Dried lavender flowers from local baking goods store
Black current is garnished with blueberry, we don't get fresh or frozen currents here.

Dried roses from local tea shop

These custards set nicely, just the way Mr. Meow prefers his custards - almost liquidy but firm, it stays up if the cup is flipped but soft enough when spooned there are no chunks.  He even says that this would make a very nice crème brulee.  Flavour the custard with vanilla and bake the same way.

Meow has just ruined restaurant pots de crème and brulee for Mr. Meow.  He is always disappointed at their consistency, it is either too liquid or too hard, but Meow's is just right.

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