Coconut Pots de Creme

So, I have a penchant for all things custard.

I decided to try my hand at making pots de creme, encouraged by the fact that I bought the cutest little glass demitasse cafe cups. I found a whole slew of recipes thanks to the world-wide-web-of-more-information-than-one-could-ever-dream-of, and was intrigued by Emeril's coconut version of the classic pots de creme recipe, which typically is made in chocolate, vanilla, or coffee flavors.

I have never made an Emeril recipe before, but I have eaten at NOLA - one of his restaurants, in New Orleans naturally. It was a delicious dinner with excellent menu offerings that did not disappoint once they arrived at the table. I am also not unaware of the following that Emeril has acquired along the way. BAM!

But, suffice it to say that I was very very disappointed in the Emeril recipe for Coconut Pots de Creme. After making it, and taste-testing it.....I decided that it was lacking in a strong coconut flavor and even worse, the texture was very very firm and a bit gritty. After doing a little homework, I have come to the conclusion that this recipe is cooked for way too long and erroneously calls for the pots de creme in the water bath to be covered with tin foil, therefore preventing the steam from escaping and cooking the tops of the custard too much.

I am still feeling called to the challenge to master the pots de creme concept, and I am in search of a better recipe. This time I plan to make the very classic chocolate pots de creme, and I am going to do more homework before wasting another host of lovely ingredients.

Stay tuned....