For the Love of Ramekins: Pot de Crème

by Crystal Cook

Have I ever told y’all about my deep affection for ramekins? If not, you’re about to find out.

Ahh ramekins…the oh-so-versatile dish that is a must in any kitchen. Perfect for individual sized meals and desserts, ramekins also have a number of other uses. In fact, ramekins help you organize recipe ingredients so that you‘re ready to go once the oven is fired up (professional chefs refer to this practice as mise en place). You can also use them for condiments at the dinner table like dipping sauces, toppings, or fresh sea salt or cracked black pepper. (Yes, I am in love!) I am constantly finding ways to use them since my friends and family tease me about the sheer amount of ramekins that I own. I admit, it may be excessive, but you never know when a gal might just want to whip up some Pot de Creme! Am I right?!

Which brings me to this tasty post. Pot de Creme is one of those crazy simple recipes with an end result that feels so indulgent. It takes less than 10 minutes to whip up, and requires only 5 simple ingredients. The only potential drawback you could possibly find is that it takes time to set in the refrigerator (about 2 hours). But I don’t even find that to be a negative, since I love things that you can prepare before hand. You can’t be a “hostess with the mostess” when you’re all stressed out. I like having more time with my company to do the things I want, like enjoy a glass of wine!

So let me show you how easy this really is!

5 simple ingredients: Milk, Vanilla Bean, Egg, Sugar & Dark Chocolate.

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Cut the bean lengthwise and scrap out the good stuff!

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Pure heaven!

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Add milk and vanilla bean to a saucepot and scald. To do this heat over med-high heat and remove pot from heat right before milk comes to a boil or reaches 180F.

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Place the remaining ingredients in a blender.

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Pour milk into a blender along with the sugar, chips, and egg. Blend for 1 minute.

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Pour into 6 ramekins and chill for 2 hours in the refrigerator or until set.

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Garnish with favorite toppings. We used our caramel sauce, berries and powdered sugar – but we have even more suggestions in the recipe below!

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Voila!

Pot de Crème

3/4 cups milk

1/2 vanilla bean, split and scraped lengthwise

2 tablespoons sugar

1 cup chocolate chips

1 egg

6 (3-4 ounce) ramekins

Garnish suggestions: powdered sugar, caramel sauce, berries, mini marshmallows, chocolate covered espresso beans, cocoa powder, shaved chocolate.

Method:

1. Add milk and vanilla bean to a saucepot and scald. To do this heat over med-high heat and remove pot from heat right before milk comes to a boil or reaches 180F.

2. Pour milk into a blender along with the sugar, chips, and egg. Blend for 1 minute and pour into ramekins, chill for 2 hours in the refrigerator or until set. Garnish with favorite toppings.

One Comment to “For the Love of Ramekins: Pot de Crème”

  1. I wrote a similar post a handful of months back (not nearly as
    detailed or well argued as yours, although), exactly where
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