I am enmeshed in a sinfully-delicious love affair with baked custard or as the French call them pots de crème (poh duh KREHM). A love affair I hope never ends. Every time I have a few leftover egg yolks on hand my mind wanders to these charming little delights that are so easy to make yet yield tremendous results.
Egg yolks, sugar and vanilla extract are whisked together while coconut milk and heavy cream warm on the stove. The two are combined along with lemon zest and coconut flakes then poured into individual ramekins to slow bake in a bain marie. After a thorough chilling, they are ready to eat.
The custard is light in texture and silky smooth with pervasive bits of sweet, chewy coconut flakes. The coconut forms a caramelized crust over top that is delectable. Everyone who ate them reported back and the first thing they mentioned was the crust. Breaking through it into the soft custard underneath is like a divine intervention.
In all seriousness, if you’ve never made these before I’m insisting you do!
Then report back.