If you know a little about me, you might figure out where the egg yolks came from. No mystery here! Of course they came from my quest for feet, and the failure associated with them! And in case you haven’t stopped by before, feel at home, grab some coffee, and join me in my footless saga! In a nutshell, it’s about finding feet in macarons, and then finding a home for the yolks!
Macaron madness hits us this time every month and the theme for MacTweets, the macaron obsessed blog that Jamie and I host, this September, is childhood memories! Mac Attack #11 – Long ago & far away … CHILDHOOD SUMMER MEMORIES.
What are pots de creme? Pots de Creme refers to both the custard dessert as well as the small lidded pots this dessert is served in. Pot 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). You can read more about it at Pots de Creme.
Feedback on these divine pots was obviously good, what with the luscious chocolate, cherries and cream! sharing space! The 3C’s together got me a 5/5!! The son asked, ‘Mousse? No? Well it’s really nice and chocolaty!’ Having just watched an episode of Master Chef moments ago, he charmingly added, ‘You would have won it if you were there. They made some really bad looking stuff today!’ Funny fellow he is! The teen who lives in the clouds also graciously mentioned that they were ‘VERY NICE’, and continued to spoon it into her mouth saying,’Fatty too huh?’ Didn’t seem to deter her though!!
For those of you who might wonder about the eggy aromas, I can assure you there were none. The vanilla bean took care of that, and chocolate in there must have appropriately masked the rest. It was a smooth, silky, deep mousse like potful! Good to the last scrape! I’ve heard lots about this delightful dessert, and I’ll have to say it’s one of the best dessert in the world, really is! Now that the weather is warming up, I’m thinking pumpkin pots de creme next!
Mr PAB bought me a new oven recently, and I finally found a patch of positivity in the PAB feet saga. I did try yet another desperate batch of macs this morning, and met with some degree of success – see some kind of feet above? Life is looking up, and this new oven might just help me find feet. Maybe it’s significant too that the monsoons have finally stopped here, and the sun is out again! Just in time thankfully, because Mr PAB was beginning to show signs of utter despair, and asked me yesterday if I thought I should buy another brand of oven! The obsession with feet is clearly infectious!
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