Pot de Creme Attempt #1

Making the Pot de Creme

Ever since I saw it done in culinary school, I have wanted to make a Pot de Creme. A pot de creme is a chocolate custard.

My first attempt was ok. Melting the chocolates with the cream and milk went well. The egg yolks prepared by my cousin was fluffly. And the combination of the chocolate base and the custard went well. But we forgot to strain the mixture. And skim off the froth.

I didn’t know we didn’t have ramekins. Lulz! So we had to use a large bakeware for the custard. Covered it with foil and put it in a larger bakeware. We poured hot water for the bain marie and baked it.

The pot de creme went meh because I lost patience. I didn’t leave it in the turned off oven. I didn’t wait for it too cool off completely before chilling it. Forgetting to strain and skim, and the failure to patiently and properly cool off the pot de creme gave it a grainy texture.

As a person who was trained in science (LOL!), I should have known better. The custard would have turned out better if it was allowed to cool down gradually. Plus straining and skimming off the froth would have really given it a better chance of developing a better, creamier, smoother texture.

The pot de creme tasted great. But some of my cousins prefer a sweeter, less bitter taste so I will use another kind of chocolate for my second attempt.

For attempt #2, I will allot more time for preparation and baking. And I will use ramekins for easier handling.

Hope to accomplish attempt #2 soon.