Cafe au Lait Pots de Creme

Doesn’t this sound intimidating?  Well, it isn’t.  Pots de Creme is just a really fancy way of saying, PUDDING!  Yet, with the volume turned up.

Isaac loves Pot de Creme.  I make mine in little 2 ounce custard dishes ( actually, they are Chinese tea cups ) and on a good day I can get 8 custards out of one recipe.  All 8 disappear within 2-3 days and most likely it is Isaac whom has eaten them all!

I licked the spoon.  These are creamy, flavorful from the espresso, and bowl lickin good!  I believe the secret ingredient in this recipe is the brown sugar.  I altered the original recipe just a tad, regardless the results were delicious!  This is the perfect week night dessert as it takes minutes to make and can be ready in a flash.

I dusted each custard dish with a little cocoa powder
 

Cafe au Lait Pots de Creme


Ingredients

3/4 cups milk
1/2 cup cream
2 Tbls. sugar
2 Tbls sucanat

1 Tbls. espresso powder

1/2 vanilla bean

( beans scraped from the pod)
pinch of salt
1 egg plus 2 egg yolks

Instructions

• preheat oven to 325*
• warm some water in a tea kettle
• in a small saucepan, combine the milk, cream, sugars, espresso, vanilla bean ( scrape the beans from the pod and put both the pod and the beans into the saucepan ), and salt.  Heat over low heat just until starting to boil.
• in a measuring cup whisk the egg yolks and the one egg.
• once milk mixture reaches the almost boiling point, pour about a 1/4 cup of the mixture into the egg mixture.  do this slowly, you don’t want to “cook” the eggs.  keep adding the milk mixture a little at a time until all is incorporated. 
• pour the custard into 8-2 oz. ramekins or 4-4oz ramekins and place in a baking dish. 
• fill the baking dish to the halfway point of the ramekins with the heated water ( I like to put my ramekins into the baking dish and put it in the oven.  once steady, i pour the hot water into the pan.  push the oven tray back, gently and close the oven door).
• bake until the edges are set, but still a little wobbly, about 20-25 minutes.
• remove ramekins from the water and place on a small sheet pan filled with ice water.  let cool.
• refrigerate until serving

The Urban Baker / SusanSalzman.com

Showing 10 comments
  • ~Lisa~
    Reply

    Oh yum! Sounds delicious! And if tis easy even better. Although they sound so fancy (=

  • Kim
    Reply

    I really love pots de creme. It’s that, for some people, that kind of recipe is intimidating… It’s so easy to make! Coffee version sounds good!

  • allison [a for aubergine]
    Reply

    Looks great! I’ve been wanting to try sucunat in my baking. How do you like it?

  • ♥peachkins♥
    Reply

    This looks like the perfect dessert!The Peach Kitchenpeach and thingsblowing peachkisses

  • Jess--Sugar High
    Reply

    I love pots de creme! this recipe looks awesome

  • Cheeky Kitchen
    Reply

    I’ve been craving Pots de Creme like a madwoman. Your divine photos do not help. They’ve got me pondering a midnight session of baking!XO

  • N.N.
    Reply

    Ohhh, I might even try this myself! Looks great.N.N.

  • Maria @ ScandiFoodie
    Reply

    Looks delicious! I haven’t tried sucunat either, but intrigued to give it a go!

  • Joanne Choi
    Reply

    oh sheesh…these sound so good…I may have to make them!

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