For the second day, here is one more custard, but with completely different technique. Pots De Creme, means pot of custard or pot of cream. Egg yolk is usedin the custard which makes it more creamier and melt in the mouth type of custard. While I was looking for recipes,…
This week is all about French cuisine. That is the theme I have chosen for this week. I love the variety of techniques involved in French cooking. Even a simpler dish would involve a technique and I love to learn new techniques every single day. Though I used to be…