Eggs, you spiteful little minions. Just when I think I've finally mastered a technique, you take me back to those pseudo baking, cake-in-a-box days. Once again, despite efforts to avoid it, the custard turned on me and began to develop it's seemingly chronic lumpy texture. In the distance, I heard Nelson from "The Simpsons" point and laugh. Luckily, the anti-smooth texture didn't have a huge impact on the flavour. In fact the pots de crème were spectacular! Nice try, eggs...nice try.
This would be a good dessert to curl up with on a blustery winter's day. It's lavishly rich, buttery, and, in most cases, smooth. I'm sorry that I don't have any words of advice for anyone else who has egg issues. All I can say is stir, stir stir and strain if needed. For the recipe, please visit Peggy, of Peggy Bakes. Thank you Peggy, this was a deliciously educational pick. :D