Comments on: Chocolate Caramel Pot de Creme

By: Lauren

Lauren — Fri, 13 Nov 2009 17:03:44 +0000

Melvina – Thank you for the kind words. What I’m doing here with the chocolate is melting it, the tempering part happens with the eggs in this case – adding just a bit of the hot liquid to the cold eggs and whisking quickly, then adding the warmed mixture to the hot liquid to avoid making scrambled eggs. Tempering chocolate is a much more sophisticated and careful process, one that I am only just starting to learn myself. As soon as I know more I will post on this site.

By: Melvina Edward

Melvina Edward — Fri, 13 Nov 2009 04:47:52 +0000

I enjoy watching your site {A new fan}

By: Melvina Edward

Melvina Edward — Fri, 13 Nov 2009 04:44:04 +0000

I would like to know how to tempa with chocolate

By: Lauren

Lauren — Wed, 07 Oct 2009 18:14:37 +0000

Thanks Linda! That’s Nico in the picture, he’s evil but also very cute.

By: Ciaochowlinda

Ciaochowlinda — Wed, 07 Oct 2009 02:25:51 +0000

Those pots look sensationally rich and luscious. Love the cat photo too.

By: Nicole Spaz

Nicole Spaz — Tue, 06 Oct 2009 19:05:17 +0000

yes. i ment cookware. I’m going to look into all the info you provides. While our cookware is fine to get by to make rice, pasta, soup, etc. I can tell they are really tired. Plus I just ruined 1 making mac and cheese.
Thanks so much.

By: Lauren

Lauren — Tue, 06 Oct 2009 17:22:03 +0000

Nicole – I’m guessing that you are talking about cookware, not the pots for pot de creme.

I really like stainless steel for most of my cookware. We have been cycling in stainless steel pieces from All Clad one at a time, because they are pricey and we don’t want a lot of the pieces that come with buying in a set. There’s a line of All Clad called MC2 that has brushed aluminum on the outside, is less expensive and still very high quality.

I know many people who swear by their Cuisinart stainless steel pots and pans – they are more affordable and my Mom has had hers for over 20 years http://www.chefscatalog.com/product/92109-cuisinart-classic-cookware-set.aspx

The main difference between the two brands, I’ve found is the handle type and the weight – both are personal preference.

Other essentials for me are a good, large non-stick frying pan (I have a Calphalon) and a large cast iron skillet.

I’ve spent a lot on my saute and frying pans (which I expect to be able to distribute high heat evenly and go from range to oven) and gone for cheaper aluminum stock pots and smaller saucepans, which I mostly use for boiling water and warming sauces, where even heat doesn’t really matter to me as much.

If you are making a lot of candy or caramel, you will need to spend more to get a heavy-bottomed, large saucepan.

For anyone interested in the “pots” used for the pot de creme, I like the porcelain kind – they distribute heat well and they are very durable. Here’s a link to the ones I have: http://www.chefscatalog.com/product/24339-porcelain-ramekin-set.aspx

By: Nicole Spaz

Nicole Spaz — Tue, 06 Oct 2009 16:17:05 +0000

what kinds of pots do you use? brand? Alum? Stainless Steel?

Our pots are really old (hand me downs that are around 20 years old) and I am thinking of getting a few select pots so I am wondering if you have any suggestions, or ones to avoid.

Thanks

By: Lauren

Lauren — Tue, 06 Oct 2009 05:30:39 +0000

Tory – I’m just glad you made it!
Cal – I checked out the photos of your cat and dogs – they look like a lot of fun. Also, enjoyed your writing and will be checking back often!
Kathy – Thanks for the congrats, and I hope that you try the recipe.
Laura – The support of long-time friends like you only encourage me more. I’ve got some pretty BHAGs (only the TFAs out there will get that) in the new version of the 5 year plan and your support means a lot!

By: Laura C

Laura C — Tue, 06 Oct 2009 00:12:57 +0000

Another incredible looking dessert done by Lauren. So pretty and I bet tastes even better than it looks. You really are doing what you’ve been meant to do all along. Sounds like the company loved them as well!