If crème brûlée is your jam, this recipe can easily be baked in a shallower, porcelain or stoneware ramekin (adjust baking time as necessary to account for the shallower dish) and brûléed just before serving for a crust of caramelized sugar on top.įor delicate custards like this where texture is paramount, you don’t want to bake it too hot or you’ll end up with a rubbery or curdled consistency. Additionally, pots de crème are served in deeper ramekins, compared to shallower crème brûlée-style ramekins designed to maximize the custard-to-caramel ratio. The main difference between them is, obviously, the caramelized sugar topping (or lack thereof). It’s typically baked in individual ramekins, making for a unique and impressive presentation.īoth pots de crème and crème brûlée are baked milk and egg custards, though pots de crème are often a looser consistency. It’s like a rich French vanilla ice cream with a bee-autiful twist.Ī pot de crème (literally: a pot of cream or pot of custard) is a French-style baked custard of eggs, cream, and sugar. The custards are also flavored with vanilla bean, which serves as a lovely counterpoint to the floral honey. Normally in a baked custard like this, sugar is for sweetness only, but in this recipe the honey provides both sweetness and flavor, and a lovely flavor at that. What I love most about these naturally sweetened custards is the delicate flavor of the honey that shines through the richness of the dairy for a truly unique treat. Paired with a little pyramid of glistening honeycomb, the cheerful flowers make the perfect garnish for this show-stopping dessert. I stuck them in a vase of water in the wine fridge and they still looked as fresh and perky as the day I bought them. Luckily, chamomile flowers are a sturdy lot. I didn’t actually get to making and shooting the recipe until two weeks later (I blame books, which somehow make my entire weekend disappear before my very eyes). I had a container of honey comb I’d been saving for just this reason as well, so it appeared the stars (and flowers) had finally aligned. I had been planning to revisit these lovely honey pots de creme for some time now, the recipe one we originally developed for a honey company years ago but never actually posted it here. Then I spotted fresh cut chamomile flowers at Trader Joe’s, and immediately stashed a bunch in my cart (to Taylor’s obvious confusion since I never buy fresh flowers… because, cats.) I filled my garden with other edibles, including dianthus and marigold, but had resigned myself to a chamomile-less existence. I was unsuccessful growing my own chamomile flowers last summer, and this year my efforts to find a starter plant came up short. They are most commonly used as herbal tea, but the fresh flowers are a lovely edible garnish for any dish, sweet or savory. Part two of my edible flower obsession, this time featuring chamomile flowers. The silky smooth texture is achieved by gently baking in a bain-marie or water bath. Honey and vanilla make for a perfect combination in these perfectly petite, and perfectly adorable, pots de crème. The soft floral notes of honey mingle with sultry vanilla bean in this show-stopping baked custard that’s deceivingly easy to prepare.
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