Rafa Cruet , is one of my dearest friends here in Merida, and he was also my best man when Cristy and I got married in 2003, let me tell you, that Rafa is one hell of a cook, and when I first met him before we were married, in 2001, he had us over for dinner, and for desert he made us Pots de Creme, it was so good, I could not believe that there was so much flavor in such a small little pot, it was a heavenly experience.
What is Pots de Creme? well, it refers to both the custard dessert as well as the small lidded pots this dessert is served in. Pots de creme, or pot-au-creme translates from French to English as "pot of cream". The French do not have a word for "custard" the dish is simply referred to as "creme". The pots may also be referred to as "petits pots". Technically the pots de creme is a lightly set, baked custard. The "traditional" proportions for this dessert is one whole egg to every five egg yolks for 2 1/2 to 3 cups of liquid. A dessert made with these basic proportions will yield a barely firm custard. This is why the custard is best served in small pots (or ramekins).
Here is
Rafa’s Pots de Creme
2 cups heavy cream
4 egg yokes
5 teaspoons granulated sugar
1/8 teaspoon salt
1 tablespoon grated orange rind
2 tablespoons Grand Marnier
Candied violets
1. Place the cream is a saucepan and bring it almost but not quite to a boil.
2. Meanwhile, beat the egg yolks, sugar, and salt until light and lemon colored. Gradually add the cream to the egg yolks, stirring with a wire whisk.
3. Place the saucepan over low heat (using an asbestos pad or a double boiler) and stir with a wooden spoon until the custard thickens and coats the spoon. Immediately set it in a basin of cold water to stop the cooking action.
4. Sit in the grated rind and Grand Marnier. Pour the custard into individual crème cups or custard cups and chill thoroughly, at least four hours. Garnish each if desired with a candied violet.
Substitute the Grand Marnier with any liqueur of your preference.
2 cups heavy cream
4 egg yokes
5 teaspoons granulated sugar
1/8 teaspoon salt
1 tablespoon grated orange rind
2 tablespoons Grand Marnier
Candied violets
1. Place the cream is a saucepan and bring it almost but not quite to a boil.
2. Meanwhile, beat the egg yolks, sugar, and salt until light and lemon colored. Gradually add the cream to the egg yolks, stirring with a wire whisk.
3. Place the saucepan over low heat (using an asbestos pad or a double boiler) and stir with a wooden spoon until the custard thickens and coats the spoon. Immediately set it in a basin of cold water to stop the cooking action.
4. Sit in the grated rind and Grand Marnier. Pour the custard into individual crème cups or custard cups and chill thoroughly, at least four hours. Garnish each if desired with a candied violet.
Substitute the Grand Marnier with any liqueur of your preference.
Buon Appetito
Chef Bob
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