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Coffee, Sichuan Peppercorn & Chocolate Pots de Creme are Mocha Magic

Chocolate Pots de Creme from Siippity Sup

Pots de crème! That’s an awfully fancy sounding dessert. But I’ll let you in on a little secret. Pots de crème are just Frenchified little custards.

I know you know custard. It’s like pudding only eggier. And I mean that in a good way! A very good way.

Because a good custard is a thing of real beauty. Properly accomplished it transforms the humble egg into something elegantly voluptuous.

They are not hard to make either. But there are no shortcuts. The ratio of fat to flavor is what gives it its heavenly texture. That means you must use whole milk and cream in their proper proportions. Too much egg and the custard gets too dense. Too much heat or too much cooking and the thing will curdle and get grainy on you.

A perfectly cooked pot de crème (or any custard for that matter) should have a bit of sheen on its surface. It should wiggle a bit if tapped or shaken. When you take a bite it should hold its form, but just barely. In fact the moment it touches your tongue it should melt upon itself in a way that is (and there is no other way to say it) sensual.


Chile-Chocolate Pots de Crème Transformed

Chile-Chocolate Pots de Crème

Imagine me, my puddin’ lovin’ self, when I first discovered Pots de Crème. Especially chocolate Pots de Crème. Now imagine me, my Pots de Crème lovin’ self, when I discovered how easy it was to ramp up chocolate Pots de Crème, transforming an already luscious custard into something as exotic as Chile-Chocolate Pots de Crème, or […]