Comments on: Classic French Chocolate Pots de Crème

By: Audrey

Audrey — Mon, 09 Dec 2024 07:27:51 +0000

In reply to Marla.

Love to hear this, Marla! Really appreciate the review, it means a lot… But now I have a serious craving… 🙂

By: Marla

Marla — Sun, 08 Dec 2024 01:19:37 +0000

Oh my goodness! These were amazing!

By: Audrey

Audrey — Fri, 26 Jan 2024 21:12:53 +0000

In reply to Christta Tomasello.

Hello, Christa! Thanks for reaching out. Ideally, heavy cream is what you would use for this recipe. I haven’t made it with half and half.

The difference in fat between the two is fairly significant (35% v 10-12%), so it will have an affect on the final product. That said, it SHOULD work, but I unfortunately can’t promise that.

In regards to the torch, it’s very likely the exact same thing, but kitchen torches are much smaller and easier to handle. I’ve seen people use “regular” torches in the kitchen quite a bit. But they’re too big for me. 🙂

By: Christta Tomasello

Christta Tomasello — Fri, 26 Jan 2024 20:50:22 +0000

A question I have is,??can I use half & half if I have no heavy cream ( it is snowing crazy outside at the moment !!……and is there a diff between a propane torch ( I do not have yet ) & the kind I use to start my fireplace ?? And your recipes and newsletter is fantastic !!! I read & read them several times & practice as well…

By: Audrey

Audrey — Tue, 26 Dec 2023 08:40:17 +0000

In reply to Elizabeth. So happy to hear that these were part of your Christmas dinner, Elizabeth! Thank you! They really are a wonderfully delicious dessert :)

By: Elizabeth

Elizabeth — Tue, 26 Dec 2023 07:57:00 +0000

Lovely–easy to make, intensely chocolate, the perfect end to my Christmas dinner.

By: Audrey

Audrey — Sun, 17 Dec 2023 16:24:07 +0000

In reply to Vince.

Sounds amazing, Vince. Your neighbors must be loving life, no doubt about that.

I absolutely love kouign amann, and I can’t help but give you a lot of credit for making them from scratch. I know they’re well worth it, though! And as for the hand rolled pasta… Few things better, in my opinion. Sounds like an absolute feast. 🙂

By: Audrey

Audrey — Sun, 17 Dec 2023 16:21:52 +0000

In reply to Chef Mimi. They'll go great in that porcelain set, Mimi. Absolutely! What a wonderful inheritance that is. Lucky you.

By: Vince

Vince — Sun, 17 Dec 2023 14:57:11 +0000

Making this today, just took out the eggs. I’d love to make pot de creme but I have a freezer full of egg white! We are cooking for our neighbors for the last few weeks and they are enjoying their world tour. Italian, French, German, Spanish and Korean. Last week I made Kouign amann again and that is always a favorite. I also made fettuccine by hand, which I have not done in a very long time. It was amazing, hand rolled pasta has such a wonderful texture. We serve it with fresh chantrelles in a brown butter cream sauce.

By: Chef Mimi

Chef Mimi — Sun, 17 Dec 2023 14:33:08 +0000

Boy do I remember what these taste like! I inherited my mother’s beautiful pot de creme set in white porcelain, with little lids. I need to make this! Thanks!