You may have seen pots de creme on an occasional dessert menu and wondered to yourself .. "pots de what?". There has been a resurgence of popularity in the last few years. Several main stream magazines like Martha Stewart, Fine Cooking and Gourmet have feature articles on this enticing custard. I confess I'm a pots de creme snob. My pet web site is Potsdecreme.com, a site I started a couple years after we launched GourmetSleuth. So, suffice to say i'm an enthusiast.
I feel compelled to report to you my recent pot de creme menu sighting. Tonight we found the dessert on the menu of The Lobster in Santa Monica, California. As an aside let me say I enjoy dining here. The food is fresh and for the most part well-prepared. I love the ahi and the squash soup is wonderful. And how can you beat the view of the famous old Santa Monica Pier. Sadly I have to report the pots de creme was dreadful and in fact I don't know what it was but it was NOT pots de creme. It tasted like a chocolate "mix" made with water. PLEASE beware this is not how this typically-fabulous dessert is supposed to taste. Pot de creme is a rich custard made with about 1 egg per serving. It should be dense yet smooth with a satisfying richness. Please try some of our recipes on our Potsdecreme.com web site.
We'll continue to report pot de creme sightings and we hope you'll share your sightings with us.