Culinary Institute of America. Its creamy, sweet and looks really nice in its cute little ramekin.
I was really nervous when I was making it because I was afraid that I was going to scramble the eggs and ruin the whole thing; custards are temperamental like that.
|A Plated Up Pot de Creme with Whipped Cream and Caramel Garnish.|
Another thing you'll notice with this, and all of my future baking recipes, that they are predominately measured out by weight. Why? Well, that's because it is more precise. When making this recipe be sure to pay close attention to how things are measured out. Anything measured in ounces (oz) or pounds (lbs) has been weighed out on a scale and everything measured in fluid ounces (fl oz) has been measured in a measuring cup.