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Cafe au Lait Pots de Creme

the urban baker: Cafe au Lait Pots de Creme

the urban baker

The Urban Baker is deliciously photographed blog about nourishing your family's soul through life in the kitchen. The recipes for fabulous savories and sweets are easily replicated and will inspire you.

Friday, August 6, 2010

Cafe au Lait Pots de Creme

Doesn't this sound intimidating?  Well, it isn't.  Pots de Creme is just a really fancy way of saying, PUDDING!  Yet, with the volume turned up.

Isaac loves Pot de Creme.  I make mine in little 2 ounce custard dishes ( actually, they are Chinese tea cups ) and on a good day I can get 8 custards out of one recipe.  All 8 disappear within 2-3 days and most likely it is Isaac whom has eaten them all!

I licked the spoon.  These are creamy, flavorful from the espresso, and bowl lickin good!  I believe the secret ingredient in this recipe is the brown sugar.  I altered the original recipe just a tad, regardless the results were delicious!  This is the perfect week night dessert as it takes minutes to make and can be ready in a flash.

Cafe au Lait Pots de Creme
adapted from Melissa d'Arabian

ingredients:
3/4 cups milk
1/2 cup cream
2 Tbls. sugar
2 Tbls sucanat
1 Tbls. espresso powder
1/2 vanilla bean ( beans scraped from the pod)
pinch of salt
1 egg plus 2 egg yolks

instructions:
• preheat oven to 325*
• warm some water in a tea kettle
• in a small saucepan, combine the milk, cream, sugars, espresso, vanilla bean ( scrape the beans from the pod and put both the pod and the beans into the saucepan ), and salt.  Heat over low heat just until starting to boil.
• in a measuring cup whisk the egg yolks and the one egg.
• once milk mixture reaches the almost boiling point, pour about a 1/4 cup of the mixture into the egg mixture.  do this slowly, you don't want to "cook" the eggs.  keep adding the milk mixture a little at a time until all is incorporated.
• pour the custard into 8-2 oz. ramekins or 4-4oz ramekins and place in a baking dish.
• fill the baking dish to the halfway point of the ramekins with the heated water ( I like to put my ramekins into the baking dish and put it in the oven.  once steady, i pour the hot water into the pan.  push the oven tray back, gently and close the oven door).
• bake until the edges are set, but still a little wobbly, about 20-25 minutes.
• remove ramekins from the water and place on a small sheet pan filled with ice water.  let cool.
• refrigerate until serving

I dusted each custard dish with a little cocoa powder

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9 Comments:

Blogger ~Lisa~ said...

Oh yum! Sounds delicious! And if tis easy even better. Although they sound so fancy (=

August 6, 2010 at 10:12 AM  
Blogger Kim said...

I really love pots de creme. It's that, for some people, that kind of recipe is intimidating... It's so easy to make! Coffee version sounds good!

August 6, 2010 at 11:02 AM  
Anonymous allison [a for aubergine] said...

Looks great! I've been wanting to try sucunat in my baking. How do you like it?

August 6, 2010 at 1:24 PM  
Blogger ♥peachkins♥ said...

This looks like the perfect dessert!



The Peach Kitchen
peach and things
blowing peachkisses

August 6, 2010 at 4:57 PM  
Blogger Jess--Sugar High said...

I love pots de creme! this recipe looks awesome

August 6, 2010 at 8:11 PM  
Blogger Cheeky Kitchen said...

I've been craving Pots de Creme like a madwoman. Your divine photos do not help. They've got me pondering a midnight session of baking!

XO

August 6, 2010 at 10:52 PM  
Blogger N.N. said...

Ohhh, I might even try this myself! Looks great.
N.N.

August 6, 2010 at 11:23 PM  
Anonymous Maria @ ScandiFoodie said...

Looks delicious! I haven't tried sucunat either, but intrigued to give it a go!

August 8, 2010 at 11:48 AM  
Blogger Joanne Choi said...

oh sheesh...these sound so good...I may have to make them!

August 10, 2010 at 7:58 PM  

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