|Frozen Vanilla Pot de Crème with Salted Coffee Caramel Sauce|
Never turn your back on pots de crème. Don't step into the living room to catch a few minutes of an English Premier League soccer game to see a winning goal scored in the 90th minute.
You’ll be distracted, remember the custards too late and have to start all over, as I did.
And because I started over and was now invested to the tune of 10 eggs and four pints of half-and-half, I decided not to risk another baking error. So I baked two custards (successfully) and froze the rest as ice cream, which tasted amazing. What I like about the custard itself is that it doesn’t call for very much sugar — just 1/4 cup per 12 ounces of half and half.
These lovely little custards are for the February #baketogether run by Abby Dodge. Pots de crèmes are velvety smooth and these are indeed rich with vanilla. As it turns out, I had used my last vanilla bean to make homemade vanilla extract, so instead of fishing out that vanilla bean infusing in vodka, I decided to use my newly made extract. While rummaging in the cabinets I was delighted to find some little packets of vanilla sugar that I had brought home from France. These added an extra level of flavor.
|Traditional baked Pot de Crème with Salted Coffee Caramel Sauce.|