Pots de creme (PO-de-[insert phlem here] and say from deep in your throat "c-h-hrem") is a simple dessert. I think of it as a baked custard. Actually, Pots de Creme is a lot like a creme brulee. Both are baked in a bain marie (water bath). The only real difference is that a brulee has caramelized sugar, from a blow torch.
NOTE: I've read that it's safe to use tea cups (which makes a pretty presentation) as the pot de creme is baked in water, at a temperature. I'm not that daring, as my tea cups are heirlooms. Set the ramekins on a clean kitchen towel, in a roasting pan and the oven should be preheated to 325F.
Divide the filling, evenly.... I used six ramekins, rather than the suggest four.
But don't space out, like I did, and forget to strain the filling before dividing it. D'oh!
Very carefully, add hot water to the pan until it reaches to about halfway up. I didn't use the right kind of pitcher, and splashed water into one ramekin. Double D'oh!
Add some honey...
...a little corn syrup
Whisk it well...
I keep an arsenal of pecans in my freezer, so I measured about 1-1/2 cups.
Coat the pecans, well, with the honey mixture.
If you have a silicone Silpat baking sheet, this is the perfect time to use it. Otherwise, use a lot of non-stock spray on a baking sheet. Bake at 325F for about 5 minutes.
VERDICT: The texture was very creamy, indeed. Pots de Creme are very quick and easy to make. If you don't own a torch to make creme brulee, then this dessert is for you. This is naked pumpkin pie, and I'm fine with that-- as I'm not the biggest fan of pie crust. Not too sweet, and the spice was balanced nicely. As for the pecans, my son liked them. I don't think they're necessary, but if you want to take the extra step, they make a pretty presentation. That sorts of makes up for the not-so-appealing color. I still prefer my Pumpkin Brulee recipe, but this one come close.
Baking Obsession" for the recipe, and beautiful photos. A printable recipe card is at the end of this post.