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Response to IrishAyes (Original post)

Fri Nov 29, 2013, 10:50 AM

4. I'm pleased to hear you had a good day

And especially that some of your conflicts with other people have improved.

I had a quiet day. I made a turkey breast, dressing, glazed carrots, mashed potatoes, gravy and a butterscotch pots de crème

This last is so good, I will post the recipe, which I got from In My Kitchen by Ted Allen (Note: This recipe serves 8, but since there were only three of us, I cut the recipe in half. It works just as well):

3 cups heavy cream
3 (2-inch) strips lemon zest
1 vanilla bean, split lengthwise and scraped
¾ teaspoon table salt
½ teaspoon ground cardamom
6 tablespoons unsalted butter
1 cup packed dark brown sugar
3 tablespoons Scotch whiskey
6 large egg yolks

Preheat the oven to 300°F.

Put the heavy cream, lemon zest, vanilla bean and seeds, and cardamom in a saucepan over medium heat. Bring just to a boil, remove pan from the heat, and set aside to steep.

In another saucepan, heat the butter and brow n sugar over medium heat until the mixture starts to bubble. Stir in the Scotch, and cook until the whiskey has evaporated, about 1 minute.

Put the egg yolks in a mixing bowl and add a little bit of the butter and brown sugar mixture, whisking to temper the yolks. Add more, bit by bit, and whisk until it has all been incorporated. Strain the cream mixture into the bowl and whisk to combine.

Put 8 (4-ounce) ramekins in a large roasting pan, leaving space between them. Fill the ramekins all the way up with the cream mixture. Pour hot tap water into the roasting pan to come halfway up the ramekins. Cover with foil and place in the oven. Bake for 20 minutes, then remove the foil, and bake until they are just set, about 35 minutes.

Carefully remove the pots de crème from the oven -- watch for sloshing, as that water is obviously very hot -- and let them cool in the roasting pan for at least 40 minutes. When the pots de crème are cool, wrap each one in plastic wrap and chill until ready to serve. You can make these the previous day and they keep very well in the fridge overnight.

I made a bit of Chantilly cream (whipped cream with a bit of sugar and vanilla) to put on top of each serving.

Tonight, Turkey tetrazinni!

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Arrow 5 replies Author Time Post
IrishAyes Nov 2013 OP
rug Nov 2013 #1
IrishAyes Nov 2013 #2
No Vested Interest Nov 2013 #3
LineNew Reply I'm pleased to hear you had a good day
Fortinbras Armstrong Nov 2013 #4
IrishAyes Nov 2013 #5
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