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
10 comments:
Lumpy or not, I bet they were delightful!
Cheers,
Rosa
all I can say is wow...wow because caramel is my favorite.
When Nelson from the Simpsons starts to laugh at you, you know it's been a long day. If it's any consolation, your pots de creme still look great!
They look great, despite the lumpiness. Thanks for baking with me this week!
I love thesepots de creme, look amazing! and beauty, gloria
I love texture - in any form or fashion. Even in pots de creme! They're exquisite!
sorry the eggs gave you trouble. I agree, great comfort food dessert!
I love pots de creme! That is one of the most decadent desserts there is, and I love it that you made a version with caramel. Lovely!
These were good weren't they. Sorry you had egg issues. But as long as they tasted good.....
Eggs do that to me too. Just when I think I have it all down at, they'll blow up in my face.
I'd happily go for some of that pot de creme though. They're one of my favorite desserts.
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