National Pots De Creme Day
Rich, creamy, delectable. Pots de Creme were a 17th century invention that has remained a popular treat over the years. Pots de Creme Day is a celebration of these delicious treats, and their long history.
Pots de Creme became popular in the 17th century. They were used to make pie crusts. They were reduced in size and the crust was removed. It is still very popular but many people struggle to pronounce it. It’s not “Pawts deh Creem”, as its name implies, but it is actually pronounced “Po de Krehm”. It doesn’t matter how you pronounce it; it is delicious and easy to make.
Pots de Creme have four ingredients at the most. But once you learn the basics, there are many possibilities. You could make fruit flavors with fresh fruits, or use them in butterscotch or chocolate. There were many possibilities for these tiny custards. That’s right! These custards are light-prepared custards. However, the French didn‚Äôt know what custard was so they named them Pots de Creme.
Pots de Creme Day is a great opportunity to learn how easy they are to make and the endless variety that can come out of a single recipe. Start with the basic vanilla version.
Pots de Creme6 cups heavy cr√®me1 1/2 c wholemilk 3/4 tkosher salt1 vanilla beans, split lengthwise18 large yolks 3/4 cup sugarWhipped cream (for serving)
Start by placing a rack in the middle of an oven. Next, heat it up until it reaches 300F. In a large saucepan, combine the milk, cream, salt and cream. Split the vanilla bean and add the seeds to the pot. Slowly heat the mixture on medium heat. Stir frequently to avoid the bottom from scorching.
Once the mixture is heating, whisk the sugar and egg yolks until they turn a pale golden color. Next, add the hot cream to the yolk mix and whisk until smooth. Strain the mixture through a fine sieve and into a pitcher. Fill the ramekins with enough water to cover them. Bake the ramekins for 25-30 minutes. Let cool in a water bath for 5-10 minutes. Transfer the mixture to a wire rack, and allow them to cool. Allow to cool in the refrigerator for at least four hours.
Serve with whipped cream.