TWD: Caramel-Espresso Pots de Crème

Before I plunge into my write-up of this week's Tuesdays with Dorie experiment, I'd like to thank Peggy the Baker for responding to my plea back in March and picking Caramel Pots de Crème. Ever since we made the Chocolate Pots de Crème three months ago, I have been dreaming of making their caramel cousins.

Even better: a caffeinated version under Playing Around. I never say no to coffee in a dessert, so I broke out the instant espresso and went for it. (Dorie's suggestion is to steep crushed espresso beans in the custard base, but a teaspoon of instant espresso powder works well, too.)

I used a pint of local, not-ultra-pasteurized cream, which was bought (I confess) as much for the pretty bottle, since repurposed as a bud vase, as for the flavor. The custard is really simple to make - cream, milk, caramelized sugar and espresso powder, and eggs. Then you bake the custard in ramekins under a foil cover (sorry, Dorie, but I do not put plastic wrap in my oven).

Once again, I couldn't help trying one warm. It reminded me of bunet, a traditional Piedmontese custard dessert much loved in my family, but lately rarely made. I put the rest in the fridge overnight, and yes, I did sample one for breakfast the next morning. My picture does not show the little layer of dark coffee-caramelized sweetness on top of the custard - just the right note of bitterness without being overwhelming. In short, out of this world.

Next week: Cindy of Everyday Insanity chose Blueberry-Brown Sugar Plain Cake

Last week: Oatmeal-Maple Nutmeg Scones