Selection of items from local estates. Courtesy of Gourmet Sleuth Ingredients. Each vanilla bean or 1tsp extract.
Instructions - basic method for all three types of custard. Heat the oven to 325°F. Heat the cream or cream and milk in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan).Split the vanilla bean in half, if using, and scrape the seeds into the cream. Meanwhile, in a medium bowl, slowly whisk the sugar into the egg yolks and eggs. Slowly temper the hot cream/milk into the sugar/yolk mixture. Strain the mixture through a fine sieve into a pitcher or measuring cup. Stir in the salt and vanilla extract, if using.
Arrange the ramekins in a baking dish with deep sides, pour the mixture into the ramekins, fill the baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil. Bake until just set, 25 to 50 min. Remember to start checking early; baking time will depend on the thickness and depth of your ramekins and baking dish. Carefully remove the baking dish from the oven and let the ramekins cool in the water bath. Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.
Serve pot de crème as is, in the ramekin. It is important to let cold pot de creme warm at least 20 minutes on the counter top before serving so they will be the proper texture. Espresso Pot de Creme Variation Omit the vanilla. Crush 1/2 cup espresso beans into coarse pieces, add to the cream/milk, and heat to a simmer. Remove from the heat; infuse for 5 min.
Ginger Pot de Creme Variation. Cut a 3-inch piece of fresh ginger into very thin slices, add to the cream/milk, and heat to a simmer. Remove from the heat; infuse for 15 to 20 min. Strain, bring back to a simmer, and proceed.
My business policy and goals. Century American home or show spots in the contemporary home.I search for items to offer with special fine points, rare form, high quality construction and historical interest. I do offer additional ite ms that I find. Century pieces or just something I found in those searches for the be tter. Onfirm any concerns or particular collecting requirements you may have.
I do appreciate and value communication with my clients and thrive on repeat customers to the point of providing full-house antiques sales and advising of 19. W hile you are perusing online. Is to post clear condition report and photos so you have all your questions answered on the item you. More than happy to answer any concerns or provide additional photos.Above that 1000 maximum, check with your homeowner provider for the most reasonable and comfortable charges. Please respond within three days. Description, condition report and photos, then please contact me. I ask that you do not return simply because you dont like it.
Customer service - satisfied and repeat clients are important. Me of any concerns or. Happy Collecting , I do provide considerable research on my Pinterest page with comparables of the fine point items of various periods of history , etc, Nevin Heller.
The item "8 pot de creme dessert CUPS & 2 tier STAND, Vieux Old Paris Porcelain, c1850 13" is in sale since Monday, April 1, 2019. This item is in the category "Pottery & Glass\Other Pottery & Glass".
The seller is "circa19century" and is located in Century, Florida. This item can be shipped worldwide.