Pots de crème is a French loose egg custard often cooked in small cups. It originated in the 17th century and can be presented in simple or elaborate ways. The base includes cream, eggs, and sugar, with variations including chocolate, pumpkin, blood orange, or lime. The mixture must be strained before being added to cups, and if not using lidded pans, each ramekin or plate should be covered with foil.
Pots de crème is a simple but elegant loose egg custard that is often cooked in a double boiler in small cups. In most cases, the pots of custard are made from ramekins and are less firm than other types of custard or egg custards made by the French. It is usually eaten directly from the vessel it is cooked in, as it will not crumble as successfully as creme caramel.
Most creams in the French language are simply called cream. In this case, the literal translation of custard pots would be “custard pots,” and the name can refer to both the desserts and the small pots or cups in which the dessert is cooked. Baked custards were often baked in puff pastry shells, but an even simpler version made without puff pastry was clearly appealing.
It is thought that, in the 17th century, pots of custards first became a popular alternative to custards served in baking shells. There is little documentation as to who “invented” cream pots, and a person may have to research far back into the history of the Middle Ages to find such inventors. Probably cooked custard was developed in numerous places at approximately the same time.
What can be documented is that special cups or vases started to be made from porcelain in the 18th century. Many of the cream pot cups were beautiful and ornate, and numerous types featured two handles and a lid, or a single handle and lid. These early examples of “vases” are highly prized as collectors’ items. Even today, there are some beautiful pans available that add a lot of flare to the creme pan presentation, though in most restaurants, and indeed many homes, you’re more likely to see the dessert served in simple ramekins.
Although the cream dessert can be presented in a simple or elaborate way, the recipes differ quite a bit. The base for any version typically includes cream, eggs, and sugar, though there are some versions made with soy milk or rice milk. Probably the most popular variation is made with good quality baking chocolate. There are numerous interpretations of this classic dessert, including ones made with pumpkin, blood orange, or lime.
There are a few important things to remember when creating a recipe for cream pots. After combining the ingredients, the entire mixture must be strained before being added to the cups. This will result in a much smoother custard. If lidded pans aren’t being used, each individual ramekin or plate should be covered with foil so the custard doesn’t form a skin as it cooks.
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