POTS DE CRÈME

POTS DE CRÈME
History, Recipe, & Dining Instructions

HISTORY

Following the introduction of European Meissen porcelain in the eighteenth century, sets of china tableware became highly sought after by anyone who could afford them.  Sometimes comprising more than two thousand pieces, porcelain dinner services were a symbol of wealth and power – Catherine the Great, of Russia, was said to have owned several sets, each with enough pieces to serve sixty guests.

At a regal European dinner feast, especially in France, it was not uncommon to see twenty or thirty dishes for each of seven or eight courses.  Among these courses was consommé, a rich reduction of the stock from a roast, which was served in individual pots a jus – tiny, lidded cups with a single handle.  The lid kept the broth hot, while the handle allowed diners to drink directly from the cup.  This flavorful bouillon was a popular element of formal French dinners.

However, when members of the British aristocracy began to import elaborate china dinnerware in the early nineteenth century, the consommé course was unfamiliar to them, so the use of the pots a jus was unknown.  Many collectors and historians believe that the Brits instead used the pretty porcelain vessels to serve sweet custard during the dessert course.  

It is not known whether the change of function for these diminutive pieces truly originated in Great Britain, but, in time, their sole purpose switched from holding broth to holding custard, or crème, and their moniker became pots de crème.  Pieces dating back to the early- and mid-eighteenth century were almost certainly crafted to be pots a jus and usually have a delicate handle, as well as a lid with a small finial.  Cups produced in the 1800s sometimes have handles and lids, but many have neither, signifying that they were made specifically for custard.

Although pot de crème cups date back a few centuries, luscious custard has a much longer history.  The use of eggs and cream as a dessert can be traced back to the Middle Ages, when custard was most commonly used as a filling for tarts.  In fact, the word custard is derived from the Middle English word crustarde, “a tart with a crust.”

BAKING DIRECTIONS

This silky dessert is a big step up from your basic pudding - it eats more like the center of a really good chocolate truffle.

2  (4-ounce) 70% cacao extra bittersweet chocolate baking bar (240 grams), finely chopped

l/2  cup (92 grams) sugar

2  2/3  cups half-and-half

6  large egg yolks

4  tablespoons (24 grams) unsweetened cocoa powder

3  tablespoons hazelnut liqueur

1  teaspoon vanilla extract

Pinch of salt

Chocolate Whipped Cream (recipe follows)

1.  Preheat oven to 300 degrees.  Place chocolate and sugar in a medium glass bowl.

2.  In a small saucepan, bring half-and-half to a boil.  Pour over chocolate, and let stand for 5 minutes.  Whisk until smooth.

3.  In a medium bowl, whisk together egg yolks, cocoa, hazelnut liqueur, vanilla, and salt.  Whisk in melted chocolate mixture until smooth.  Pour through a fine-mesh sieve into a glass measuring cup.

4.  Place 8 (4-ounce) custard cups or ramekins in a 13 X 9-inch baking pan.  Pour hot water in pan halfway up sides of ramekins, making sure not to get water in chocolate mixture.

5.  Bake until custard centers are slightly set, about 30 minutes.  Carefully remove from water.  Let cool completely; cover and refrigerate overnight.  Serve with Chocolate Whipped Cream OR Serve with plain Whipped Cream.

Chocolate Whipped Cream

l/2  cup heavy whipping cream

2  tablespoons (20 grams) confectioners' sugar

2  tablespoons (12 grams) unsweetened cocoa powder

1.  In a medium bowl, whisk together all ingredients until fluffy.  Serve immediately with Pots de Crème.

DINING INSTRUCTIONS

Scoop the pots de crème with a pots de crème spoon (shown in picture).  You may also use a demitasse spoon or a teaspoon.  Scoop from side to side moving from the right to the left side of the bowl.  Scoop in small amounts and insert spoon into mouth with tip first.  Put the spoon down each time you take a spoonful, or you may hold it for short periods of time.  Using a "clock" as your guide, when you put the spoon down, place it in its' resting position which is in the bowl at 5 o'clock with spoon bowl facing up.  The finished position for the spoon is 5 o'clock on the plate with spoon bowl facing up.  If there is no plate underneath the bowl, leave the spoon in the bowl at 5 o'clock.

The picture below describes the usage of a soup spoon, but the rest and finished positions are the same for a pots de crème spoon or a teaspoon.

WHOLE WHEAT SCONES WITH BLUEBERRIES AND LAVENDER

Whole Wheat Scones with Blueberries and Lavender

My etiquette colleague,  Maura Graber, invited authors Mary Platis and Laura Bashar to her beautiful Graber Olive House for a book signing event featuring their latest book, Cooking Techniques and Recipes with Olive Oil.  Since Maura knows how much I love to cook with olive oil and I truly love scones, she sent me a signed copy of the book and a wonderful bottle of her company's extra virgin olive oil.  I was thrilled!  I therefore decided to share the wonderful nutritious recipe.

Also included are instructions on how to consume these fabulous scones properly.

Recipe

Ingredients:

2 cups whole wheat flour
l/3 cup fresh lavender, loosely packed
1 tablespoon baking powder
l/8 teaspoon salt
l/4 cup raw sugar plus l/2 teaspoon to top scones
l/3 cup extra virgin olive oil
l/4 cup nonfat Greek yogurt, plain
l/4 cup low-fat milk
l large egg
l tablespoon wheat bran
4 ounces fresh blueberries

Directions:

1.  Preheat oven to 400 degrees. Line a baking sheet with parchment paper or use a silicone baking mat.

2.  In a food processor, pulse to combine flour, lavender, baking powder, and salt.  Pulse l/4 cup raw sugar with the flour mixture.

3.  Pulse and pour olive oil into the mixture until crumbly.

4.  In a small bowl, whisk together yogurt, milk, and egg.  Pulse and combine egg mixture with the rest of the ingredients.

5.  Turn crumbly dough onto a lightly floured surface or silicone baking mat and press dough together to form a circle or rectangle l/2-inch thick.  Press wheat bran onto all sides of the dough.

6.  Spread most of the blueberries onto half of the dough and fold the empty half over it.

7.  Press an runaway and remaining blueberries onto the top of the dough.

8.  Cut into 6 equal pieces, garnish tops with l/2 teaspoon raw sugar, and transfer scones onto prepared baking sheet.  (I used a round biscuit cutter)

9.  Bake for 12 to 15 minutes, until golden.  Allow scones to cool on the baking sheet for 5 minutes.  Serve warm or place on a cooling rack to cool completely.

NOTE:  If you do not have fresh lavender, substitute with dried culinary lavender, available in specialty food stores.

NOTE:  Once you have made these scones and you understand the consistency of the dough, you can make them without a food processor.  

Also, typically scones are made with cold butter and white flour.  These whole wheat scones are not only moist and crumbly, but also bursting with flavor from fresh blueberries and lavender.  They are perfect to enjoy with your morning tea or for an afternoon snack.  And they are so healthy too!

PROPER WAY TO SERVE AND DINE WITH SCONES

Serve scones on a serving plate with a serving utensil.  Along with the scones, serve jams or homemade preserves, fruit butters, lemon curd, and clotted cream.  Scones should be left at the table throughout the meal.

There are several ways to eat scones.  One way is to split the scone in half across the girth with a dessert knife.  Take a spoonful of jam or lemon curd and clotted cream onto the small plate.  Spread a little jam or lemon curd on a bite-sized portion of the scone’s crumb face.  Add clotted cream and eat just that portion.  If you need a cream substitute, you may use freshly whipped cream. 

A second way of eating a scone is to break off bite-sized pieces one at a time with your fingers.  Spread a little jam or lemon curd and clotted cream on a piece and convey it to your mouth with your fingers. 

A third way is to slice the scone in half like a biscuit.  You may spread jam, lemon curd, and clotted cream on the bottom half first.  Pick up the half with your hand and take a small bite.  This might be a little messy, so keep your napkin at your fingertips. 

The last way is quite easy.  You may eat the scone in either Continental or American style.  For Continental style, secure the scone with a dessert fork and use a dessert knife to cut one bite-sized piece at a time.  Convey each piece to your mouth with the dessert fork.  If you choose American style, the dessert fork is held in your right hand and is used to cut one bite-sized piece at a time and convey each piece to your mouth.

 JAM

Jam is sometimes served from a bowl.  You may leave the utensil (spoon) in the bowl for rest position and for finished position.  If your jam is served from stemware, rest position and finished position dictate that you never leave the utensil (spoon) in the stemware.  Leave the utensil (spoon) to the right of it, preferably on a plate or saucer underneath it.  If there is no plate or saucer underneath the stemware, leave the spoon in the stemware.  (See Sorbet/Soup)  Never use one’s own utensils to dip into the jam bowl.