I LOVE anything “creme”! Creme brulee is a panty dropper! I think my husband might have taken note as he will often point it out if it’s on a menu. I likewise, adore pots de creme! Little, delicious cauldrons of creamy goodness… Whatever the flavor, sign me up! I wanted to take something that would be a sweet addition to a brunch that I was traveling to. We were waking up in Redondo Beach July 5th and this was to be my brunchy contribution. It needed to travel with ease so, I made pot de creme, the singular version. I’m not gonna lie, this shit worked! The rich creamy custard went perfectly with the slightly salty, semi tart plum sauce. Do this! And when you do, consider doubling your sauce for use on toast or biscuits over the next week or so… If it lasts that long.
You will need the following:
- 2 cups heavy whipping cream
- 4 egg large eggs yolks
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- pinch of salt
- 3 to 4 cups water, for water bath
1. Preheat oven to 300F. Place a standard pie plate or 6 ramekins in a large baking pan that will be used for a water bath. Spray plate or ramekins with non-stick cooking spray; set aside.
2. Add the cream to a 2-cup glass measuring cup or microwave-safe bowl. Heat on high power until cream begins to bubble, but don’t let it come to a full boil. 3-4 minutes, remove from microwave and allow to cool
3. Crack the eggs into a small bowl and with clean wet hands, pick out the yolks and put them in a large bowl. Save your whites for another recipe. They freeze well, just be sure to label your container so you know how many whites you have. A good way to keep track would be to freeze them individually in ice cube trays.
4. To the large bowl with the yolks, add 1/4 cup granulated sugar, and whisk vigorously by hand or use an electric mixer for 3 to 4 minutes until the mixture is lighter and pale in color, and has fluffed in volume.
5. Remove any skin that’s formed on the cream.
6. Very slowly pour about 1/4 cup of cream into the eggs, whisking the whole time. This is tempering the eggs so you don’t scramble them.
7. Continue pouring the cream into the eggs very slowly, whisking the whole time.
8. Add the vanilla and salt, and whisk to combine.
9. Evenly pour mixture into prepared dish or dishes and set aside.
10. Add 2 cups water to 2-cup glass measuring cup and microwave on high power until boiling, about 4 minutes.
11. Slowly and carefully pour the hot water into the baking pan, taking care not to splash into your creme. The water creates a water bath so the pot or pots de creme bake more evenly.
12. Bake for 40 to 45 minutes for ramekins but closer to 55 if you do it in one dish. A good way to test doneness is to gently jiggle the pan. If you see a wave it’s not ready yet, a slight jiggle is perfect as your pot de creme will set up more as it cools.
13. Remove pan from the oven and very carefully with a hot mitt, remove dish or dishes from water bath and place them on a wire rack to cool completely, about 1 hour.
Cover them with lids or plastic wrap, and transfer to fridge to chill for at least 3 hours, or up to 3 days in advance.
- 4 table spoons salted butter
- 1/4 cup packed brown sugar
- 1 cup pitted and diced plums, skin on
- Brown your butter. To perfectly brown butter, watch your bubbles. Once butter has melted, it will develop large bubbles as it begins to heat. As it starts to brown, you will notice that the bubbles become much smaller. Once they are very fine, almost foamy, your butter is browned.
- Add brown sugar to butter and combine. It should become a paste like consistency.
- Add plums to the pan and reduce heat to medium low while the mixture simmers and reduces to a saucy consistency, about 15 minutes.
To serve, set out the pot de creme along with the plum sauce, slightly warmed, and allow your guests to pass them around family style finding their own creme to sauce ratio. If you make these individually, simply spoon desired amount of sauce onto your pots de creme just before serving.