Sunday dessert – Espresso pot de crème
Dessert du dimanche – Pot de crème à l’expresso
This is my last post before my trip to France, I am leaving on Monday to fly to Nancy (Lorraine) to visit my parents as every January. Hopefully I will get a lot of inspiration while at home and post some exciting recipes. In the meantime, I wanted to make these pots de crème for such a long time and les voilà!
I already talked about Le Garage, this wonderful little French restaurant in Sausalito, that serve delicious and fresh brunches (if you are in the bay Area I strongly recommend it) besides, their bread is absolutely the best in the Bay Area. Last Sunday, I ordered a pot de crème a l’expresso served with financiers (little almond cakes) for dessert, and I fell in love with them. Now that is my ultimate favorite treat after lunch. Pot de crème is literally translated into “cream jar” or “cream pot” and they come in many flavors, chocolate, caramel vanilla, etc…
I have tried many versions as an attempt to reproduce the same pots de crème, the first tentative was more like a flan than a creme, too much coffee and not sweet enough. The ratio milk/cream and egg was not right. There were too many eggs for the quantity of milk/cream. So I decreased half the eggs for the same quantity of milk/cream and they turned out too liquid. So I finally found the right ratio after a few tentatives. When you have the right quantities it’s such an easy dessert to prepare, so simple and quick too.
These pots de crème are delightful and if you like coffee, you’ll be in heaven. I will make these on a regular basis from now on.
Ingredients for 3-4 pots de crème (depending on the size of the cups)
- 10.14 fl oz (or 300 ml) milk
- 3.38 fl oz (or 100 ml) cream
- 1.41 oz (or 40 g) sugar
- 2 eggs
- 1 yolk
- 1 small espresso cup of espresso
Pre-heat oven at 320F
In pot, mix cream, milk, sugar, and coffee and let it boil. In a mixing bowl, beat eggs and yolk well. Pour the milk mixture on top of the eggs and stir well.
Strain mixture to remove the foam and pour in small cups.
Place in a water bath and bake in the oven for about 30-40 minutes. remove from oven and let cool. Place cups in refrigerator for at least 2 hours. Serve with a dollop of creme fraîche in the center and sprinkle with coca powder, or coffee beans.
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