What do you do when you have just a little bit of heavy cream sitting in your fridge? I didn’t feel like making scones, or butter, or whipped cream, or using it in my coffee. So I hit the Internet to look for a recipe. Someday, I’ll get around to making up my own recipes, but for now, there are so many fabulous recipes online that I want to try first!
I ended up at Alexandra Cooks and my crazy kitchen experiment for Wednesday was to make pots de creme. My husband, Josh, had a root canal on Wednesday after work, and I wanted to make him something special. Yes, this ended up being a dessert just for us adults! I made it up to my kids yesterday by making them vanilla bean yogurt with oreo cookie crumbs for dessert after dinner.
Actually, the real reason we couldn’t share with the kids: not enough heavy cream to make the whole recipe! I had to halve the recipe I used because I only had 1¼ cups of heavy cream instead of the full 2½ cups needed for the full recipe.
My filled ramekins in a square glass pan, which is then set on top of a cookie sheet. I then proceeded to do something a little crazy!
One of these things is not like the other, one of these things just isn’t the same! I wrapped one of the ramekins with plastic wrap so I could check when the pots de creme were set without having to take foil off. I was afraid it would melt in the oven but it didn’t. Yes, it got a little bit misshapen after baking, but it didn’t stick to anything or collapse into an awful mess.
I kept these in the oven for about 50 minutes. They actually never really looked like they were set in the oven. I made the mistake once of expecting a custard cake to look set in the oven after baking but I ended up ruining it. So out these came whether or not they looked set. I was hoping they would set once they cooled and were put in the fridge. And they did!
There was a little bit of skin on top. I should have pressed plastic wrap onto the top of each of these like I do when I make custard.
These are awful pics, but you can tell these are definitely not liquid anymore after about 8 hours in the fridge. Phew! And… the verdict! These are so good but probably so bad for you! I think these are a lot like custard, but they were more velvety than custard. They are a lovely dessert that I will definitely make again and I can see making many different kinds of flavors! Passionfruit vanilla pots de creme anyone?