What should the texture of a pot de creme be? 10 points to the best answer!?

Question

Hi, I made a pot de creme for the first time today, and I thought that the texture of it was pretty gross. It's kind of like jello (the way that it separates when you put a spoon into it), but it's very "delicate" and it dissolves once I bit into it too. Then again, that was when it was still warm and not chilled yet. Is that how it should be or did I do something wrong? Will it firm up now that it's in the refrigerator? Thank you so much!

Answer 1

It should be like velvet on your tongue........the mouth-feel should be very creamy and smooth on the pallet..........pots du creme should be refrigerated, but removed and allowed to "temper" at room temperature for about 45 min to an hour.........sounds like your first attempt was good.............try it out again with a richer milk (like half and half or heavy cream) You're going in the right direction!!! Enjoy!!!

Christopher

Answer 2

Pot de creme shouldn't be jello-ey, it should have a texture of a creamy soup or pancake mix. It will firm up in the fridge but it might still be like jello except maybe harder. If it turns out good just mix it mixing it should do the job.

Answer 3

Pot de creme shouldn't be jello-ey, it should have a texture of a creamy soup or pancake mix.