TWD: Caramel Pots de Creme (sort of)

I’m back! We had an absolutely spectacular wedding and a wonderfully relaxing honeymoon, and now we’re back to real life, which I think is awfully nice, too (I actually really missed my kitchen while we were away and was so happy to be back in it). I promise that I will have photos and stories, but for now, I have ice cream. This week’s Tuesdays With Dorie selection was Caramel Pots de Creme, which sound good to me, but seriously? Every time I make some kind of pudding/spoon dessert, no matter how small a quantity, it never gets finished. So I figure that since the ingredients were the same as ice cream, I might as well turn this recipe into ice cream - and it worked!



The original recipe, which you can find here on Peggy the Baker’s site, calls for two whole eggs and five yolks; I omitted the two whole eggs and kept the rest of the ingredients the same. After all the ingredients were combined, instead of pouring the custard into cups and baking it, I put the mixture back on the stove and cooked it until it reached 170 degrees, chilled it, then put it through the ice cream maker. Around this time last year the group made Burnt Sugar Ice Cream, and despite two attempts, I never quite achieved the deep color and flavor that ice cream was meant to have. I think I have now finally made real burnt sugar ice cream.

This recipe rated an 8 for Deliciousness and a 3 for Effort, for an EDR of 2.666. Many thanks to Peggy for hosting this week. I look forward to catching up and seeing how my fellow bakers fared with the actual recipe!