Special thanks to your hostess: Christine of BlackCatCooking
ME: “I made you some Pots de Creme - a French pudding that's baked rather than cooked on the stovetop”.
DAD: “I always thought it was pronounced 'poe de creme' . . . ”
ME: “Yes, I knew that . . . ”
You would think after watching and baking along with my authentic French “kitchen-aid” - a handy little YouTube video from France, that I would figure out simple pronunciations before spouting off. I felt like I was creating haute cuisine, although I didn't understand a world of it. A wonderful little video to get you in the mood.
Never having made “stovetop” pudding [aside from creme anglaise or creme patissierie], this baked version was somewhat more complicated than the Jell-O Instant Pudding mix I'm used to making *gasp*. With just 4 ounces of chocolate and 3 cups of cream/milk, I thought this dessert would be rather bland. After mixing in egg yolks and sugar, the "creme" is poured into ramekins or a reasonable facsimile. I could only find some old pyrex cups, which worked just fine. Baked in a bain marie - I'm just reeling off all kinds of French terms here - these little puddings firm up and turn a slightly darker chocolate color. After cooling, they're refrigerated and eaten chilled or at room temperature. I must say, these puddings are much more richer and creamier than instant - and much more chocolaty than I had expected. It must be the heat from the baking that brings out the chocolate flavor. Something you don't get from a box of Jell-O Pudding. At least I know how to pronounce Jell-O. C'est magnifique!