Pot De Creme Recipe

Prepare the Cream Mixture

In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is warm but not boiling, stirring occasionally.

Combine Egg Yolks

In a separate bowl, whisk the egg yolks until they are light in color. Gradually add about half of the warm cream mixture to the egg yolks, whisking constantly to temper the yolks.

Finish the Custard

Pour the tempered yolk mixture back into the saucepan with the remaining cream. Add the instant coffee granules, vanilla extract, and a pinch of salt. Cook on low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

Strain and Cool

Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps. Allow it to cool slightly, then cover it and refrigerate for at least 4 hours or until set.

Make the Caramel

In a small saucepan, heat the granulated sugar over medium heat, stirring gently until it melts and turns a deep amber color.

Add Cream and Butter

Remove from heat and carefully whisk in the heavy cream and butter. Be cautious as the mixture will bubble up. Stir in the salt until fully combined.

Cool the Caramel

Let the caramel sauce cool to room temperature before using it as a topping for the pot de creme.

Beat Egg Whites

In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.

Add Sugar and Cream of Tartar

Gradually add the granulated sugar and cream of tartar while continuing to beat until stiff peaks form and the mixture is glossy.

Toast the Meringue

Transfer the meringue to a piping bag and pipe it over the chilled pot de creme. Use a kitchen torch or broiler to lightly toast the meringue until golden.

Prepare the Sorbet Base

In a medium bowl, whisk together the whole milk, granulated sugar, and lemon juice until the sugar is dissolved.

Chill the Mixture

Cover the bowl and refrigerate the mixture for about 2 hours until thoroughly chilled.

Churn the Sorbet

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer to a container and freeze until firm.