Petits pots de crème

Petits pots de crème

By
From
Encyclopedia of Food and Cookery
Serves
6

These rich custard creams can be flavoured with vanilla, coffee or chocolate. Offer a choice of flavours or make all the pots de crème in one flavour.

Ingredients

Quantity Ingredient
625ml milk
1 vanilla bean
or 1/2 teaspoon natural vanilla extract
55g caster sugar
4 egg yolks
1 whole egg
1 teaspoon instant coffee powder
1 tablespoon warm water
30-45g cooking chocolate, chopped

Method

  1. Scald milk with vanilla bean and sugar. Remove bean.
  2. Lightly beat egg yolks with whole egg. Add milk and vanilla extract if vanilla bean is not being used.
  3. Strain custard and divide into 3 equal parts. Flavour one part with coffee dissolved in the warm water; one with chocolate melted on a plate over hot water; and leave the third plain.
  4. Pour carefully into 6 little pots. Stand these in a shallow baking dish and half fill tin with hot water to surround pots. Cover pots and bake in a preheated moderate oven for 12–20 minutes or until set depending on your oven and thickness of pots. Cool and serve with crisp dessert biscuits.
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