Sign up here to get once a week email notification of new posts plus the monthly newsletter with recipes, tips, and other really cool stuff.
Want to Share?
(c)2007 - 2014 RestlessChipotle/MaryeAudet
All Rights Reserved. All images and other content on RestlessChipotle are the property of RestlessChipotle.com unless otherwise noted. Please do not use content or images with out contacting me: firstname.lastname@example.org Doing a Round Up? Images may be used in roundups as long as a text link to Restless Chipotle [blog post] is prominently displayed directly under the image. Thanks so much!
Create Perfect Parties
Do you hate the idea of having people over? I finally got over the trepidation when I learned a few tricks for making it easy. I share my tricks, tips, and even recipes and menus in this book - and it's just 99 cents. You're welcome.
It surprises people to learn that technically there isn’t much difference between creme caramel, pots de creme, and creme brulee. The rich custard is the same, it is the topping that is different.
The custard is impossibly rich and creamy because it is baked in a water bath, and covered so the ingredients cook very slowly and with plenty of moisture from the steam that is locked in to the container. To achieve that rich, perfectly smooth, buttery texture you have to be careful not to over cook the dessert.
I like to use the small, wide mouthed jelly jars – 4 ounces I think. They are a perfect one serving size, have covers, are inexpensive, and I have a lot of them because I used to can a lot. There are also custard cups that you can buy that are made especially for pots de creme, creme caramel, and creme brulee.
Don’t whip your ingredients – you don’t want to much air into the ingredients. By stirring slowly and carefully you will be able to achieve that dense, creamy texture that is so incredible.
Now, here are the differences:
Creme Caramel has a caramel sauce in the bottom so that when the custard is unmolded (if it is unmolded) the caramel flows down the sides of the custards and puddles on the plate.
Creme Brulee has a delicate, crispy layer of caramelized sugar on the top which the diner breaks through with his spoon. The sugar is sprinkled on the finished custard and caramelized with a torch.
Pots de Creme is the foundation for the other two. It is the custard without the caramel sauce on bottom or the crispy brulee on top.
So, once you have the technique down for making one of them you will be able to make any of them. Then you get to experiment with flavors!
Here is a classic creme caramel that is straightforward, rich, and delicious.
...busy mom, gramma, wife, and writer. I am not organized, I get caught in the rain, and I burn things. I didn't start cooking until I was 20 and I learned fractions by doubling every recipe I made for my big family.
Around here we keep it real, we keep it fun - and if I can make it you can too. Thanks for visiting and please come back...
When you start here and buy anything on Amazon it helps support the blog and keep it up and running. Yo can also see products I use and recommend in the Kitchen Store...Thanks for being a part of Restless Chipotle!