pots de creme vs creme brulee
Posted 21 December 2009 - 04:49 PM
to my understanding theyre both cooked custards, no? same base ingredients (eggs, cream, sugar) and both can be baked or cooked over the stovetop.
is the only main difference the burnt sugar?
Posted 21 December 2009 - 05:12 PM
Posted 21 December 2009 - 05:14 PM
Pots de creme has no "brulee", caramelized sugar on top.
Posted 21 December 2009 - 05:17 PM
Posted 22 December 2009 - 07:43 AM
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Posted 22 December 2009 - 09:33 AM
Jeff Meeker, aka "jsmeeker"
Posted 22 December 2009 - 10:41 AM
As far as I knew, Pots de Creme were chocolate based, at least in the places I've worked they've all been chocolate.
So, what makes a pot de creme different than a creme caramel? I guess it's the caramel? Does a pot de creme have SOMETHING in the bottom (or on top, if served on a plate)? Usually, I associate pots de creme with chocolate and I don't think I've seen them with something else in there.
Posted 22 December 2009 - 11:11 AM
Yes, chocolate is what we think of with pots de creme. Vanilla pots de creme is a traditional dessert.
Posted 22 December 2009 - 11:16 AM
I recall having pots de creme with raspberry jam back in the 1960's at some fancy french place. Chocolate is one possible flavor, but, this dessert is very old and predates commercial chocolate production (mid-1800's) It also predates commercial cocoa production, which started in the 1500's in the west. It's thought to date way back in history, if you accept honey instead of sugar, since cream custards were fairly easy for wealthy Greeks and Romans to have made. (you need an oven, which, only rich households or bakers had)
Careme made creme brulee and it was an old, classical dish for him. Other flavored custards appear in his books, no chocolate.
Escoffier, in Le guide Culinaire, refers to them as Creme Moulee, and states that they are molded in petite pots. He recommends infusions of nuts, liqueurs, and flowers in addition to the vanilla bean. He warns that fruits do not work as well unless the flavor is very concentrated. No mention of chocolate.
Posted 22 December 2009 - 11:41 AM
The pot de creme has a firm white yogurty/heavy creamy & tangy top layer, under which is some form of fruit layer - guava for example. It's 2 complete and distinct layers, neither more than a half an inch thick in this mini-dessert format. When you spoon in, you grab a bit of both. From above it just looks white.
The creme brulle is what most of us know it as - a rich yellow cream, flecked with vanilla, with a torched crunchy sugar topping.
The two are night and day based on what I've had.
Edited by sickchangeup, 22 December 2009 - 11:42 AM.
Posted 23 December 2009 - 01:24 AM
Posted 27 December 2009 - 09:51 PM
Creme brulee is another French dessert that consists of a chilled custard topped with a contrasting layer of hard caramel. Creme brulee recipes call for only cream, creating a richer custard.
Creme caramel is the same as flan, a custard dessert with a layer of soft caramel. Both names are French as well, but have different meanings in different regions. Also, creme caramel is not as rich as a pot de creme or creme brulee, being made with milk instead of cream (or milk and cream), and both whole eggs and egg yolks.
Posted 27 December 2009 - 10:22 PM
Posted 28 December 2009 - 09:56 AM
If you don't subscribe to finecooking.com here's an excerpt:
How are they all related?
One day, after months of making hundreds of custards, it hit me: all these desserts are the same. Crème caramel is a baked custard that's cooked in a caramel-lined ramekin; crème brûlée is a baked custard that's topped with a sheer, crackly layer of caramelized sugar; and pot de crème is, well, a baked custard.
Same technique, but different results. You'll notice that all three custards share the same mixing and baking techniques. Look closer, however, and you find that the proportions for each custard vary and that, while the variations seem small, they actually correspond to a different result.
Crème brûlée is the richest of the three. All heavy cream and yolks, this custard cooks up rich and thick—a wonderful contrast to the glassy brittle layer of caramelized sugar it's topped with. Next is pot de crème. With equal parts cream and milk and lots of egg yolks, it is eggy and soft and smooth, pure custard to be spooned out of a cup and savored unadorned. And finally, crème caramel is the lightest, with whole eggs as well as yolks, milk as well as cream. It's meant to be inverted out of its baking ramekin so its tawny caramel sauce can pool around it; the egg whites make the custard firm enough to stand on its own.
Edited by CanadianBakin', 28 December 2009 - 09:58 AM.