Pots de Crème? We’ll Just Call It Puddin’

December 10, 2007

pudding.jpgMy wife and I hosted a dinner party for her co-workers on Saturday, and I knew that it was going to be a pretty busy day in addition to the cooking that was needed. I had to come up with a simple dessert that I could make in advance, something fairly light, as the earlier courses were fairly heavy. Plus, my freezer was on the blink, so anything involving ice cream was out.

The solution? Pots de crème (that’s “pots of cream” for you non-French speakers). Traditionally served in dainty and elegant lidded cups, these light custards can be made in a jiffy, particularly if you don’t need to cook the mixture to infuse the flavoring.

Lemon is a natural flavoring for pots de crème, but because Meyer lemons are now available, I used this slightly sweeter and more complex flavored citrus fruit. It took me 10 minutes to prepare the custard, pour it into ramekins, and then left them to bake in a bain marie for a little over half an hour. After chilling, I topped them with a bit of sweetened whipped cream and dusted the dish with some Lemonhead candies that I had pulverized into a powder. Adding an almond and chocolate tuile on the side, and the dish was a perfect ending to a perfect meal. And my guests all told me it was the best pudding they ever had.

Recipe after the break.

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Poole’s To Open on Wednesday — Er, Thursday

December 10, 2007

Ashley Christensen, executive chef of Enoteca Vin, will finally open her Poole’s Diner on Wednesday Thursday. The long-awaited opening has come after Christensen had to essentially gut the kitchen and re-work the interior, making it less kitschy and more tasteful. Details to follow.

Edit: I just learned from Ashley that due to some permitting issues, they won’t be opening until Thursday.