[1] Chocolate pot de crème, a French chocolate custard (photo © Volpi Foods).

[2] Chocolate pot de crème in a French pot de crème dish with a chantilly (whipped cream)(photo © Seduction Meals).

[3] Chocolate pot de creme with modern garnishes: raspberries, cacao nibs, chantilly, and a side of amaretti (photo © World Market).

[4] White chocolate pot de creme with a garnish of mini chocolate chips and a side of petite cookies (photo © Fig & Olive | Facebook).

[5] Raspberry pot de crème. Here’s the recipe (photo © Driscoll’s).

[6] (photo © Tanya L. Cooper | The Cottage Journal).

[7] Pumpkin pot de crème with maple chantilly (whipped cream) and candied hazelnuts (photo © Kindred Restaurant | Davidson, North Carolina)

August 27th is National Pots de Crème Day, one of the three classic French baked custards (pronounced poe-duh-CREM, meaning pot of cream). All three are made of eggs, milk and/or cream, and sugar (in different proportions), along with a flavoring such as vanilla.

Julia Child’s Chocolate Pots de Crème recipe is below, but first, a bit more about pots de crème:

These silky, baked French custards have been delighting diners since they first appeared on the dinner table.

 
The French do not have a general word for custard, and “crème” is the word for cream—whether referring to a preparation made with cream, or the ingredient itself. The traditional egg-thickened baked custard is crème moulée.

Pot de crème, a 16th-century dessert became so popular that by the 17th century, dedicated porcelain cups—also called pots de crème or petits pots (petite, or small, pots) were made to serve them (photos #2 and #6).

There’s more about the history of pot de crème below.

Today few of us have space for a set of pot de crème cups, but you can easily serve pots de crème in:

 
A recipe for Julia Child’s chocolate pots de crème follows. Pots de crème can be made in just about any dessert flavor you can name, but for nostalgia’s sake, this was the first pots de crème recipe we made, long ago.
 
> The Different Types Of Custard

> Key Lime Pots De Crème Recipe
 
 
RECIPE: JULIA CHILD’S PETITS POTS DE CRÈME AU CHOCOLATE

This is a variation of Julia Child’s recipe from The French Cookbook. She translated the recipe name as Chocolate Cream Custards.

This recipe makes four 1/2 cup ramekins or chocolate pots. You might consider doubling the recipe: It’s not worth the effort for four little ramekins.

Instead of Jamaican rum, you can substitute orange liqueur or coffee liqueur. Instead of whipped cream, consider a dab of mascarpone or crème fraîche.

While Julia used only the classic French pots de crème garnish of chantilly, other garnishes we enjoy include candied orange peel, chocolate-covered espresso beans, and shaved or grated white chocolate.

If you like the combination of sweet and salty, try a sprinkle of crunchy coarse sea salt. You can also place a raspberry and a small mint leaf next to the chantilly.

When Julia published her cookbooks, artisan chocolate was not well known in the U.S. She used supermarket brands. However, the better the chocolate you use, the even more delicious the pots de crème will be.
 
Ingredients

 
Preparation

1. PLACE a rack on the lower third of the oven, and preheat to 350°F.

2. PLACE the chocolate in a quart measuring cup (or equivalent) and add enough cream to reach the 1-1/2 cup mark. Pour the mixture into a saucepan and set over low heat, stirring occasionally until the chocolate has completely melted. Stir in the sugar.

3. ADD the egg and yolks to a bowl, and whisk just enough to blend. In a thin stream, gradually pour the egg mixture into the hot chocolate mixture, continuing to stir the chocolate mixture. Add the rum.

4. DIVIDE the mixture among the ramekins and place them in a baking dish. Tamp down any air bubbles on the surface of the chocolate mixture.

5. FILL the baking dish with water up to 2/3 the height of the ramekins. Place the ramekins in the baking dish. Cover the baking dish with aluminum foil to prevent a crust from forming on the custard.

6. PLACE the dish on the lower rack of the oven for about 20 minutes. The custards are done when they puff into slight domes but still quiver a bit. A toothpick stuck in the center should be slightly wet but not runny.

You can eat the custards hot or warm from the oven, or refrigerate them for 30 minutes or longer. They will keep in the fridge, individually covered with plastic wrap after they chill down, for up to five days.

 
POTS DE CRÈME HISTORY

Custards date back to the Middle Ages and were used as fillings for pies and tarts. In fact, the word custard derives from the French “croustade,” which is a tart with a crust.

Similarly, pots de crème were originally custard fillings for pies, appearing sometime in the 17th century.

At some point, some observant cook or assistant decided to bake the filling alone, in individual small cups. A small cup with a lid and one handle evolved specifically for pots de crème (photos #2 and #6).

The dessert also became known as petit pots, little pots.

After the 16th century, custards began to be made in individual dishes, typically in chocolate*, fruit, and vanilla flavors.

While today chocolate pots de crème are most often seen on restaurant menus, we see any and all dessert flavors: butterscotch, caramel, coffee, matcha, passionfruit, pumpkin, raspberry, and whatever is trending at the moment.
 
 
Pots De Crème Cups

Small porcelain cups (about three inches tall) with lids topped with finials, were in use by the 18th century, and these pots de crème cups were used on formal tables in both Europe and the U.S.

The small size of the cup dictated that the custard be eaten with a demitasse spoon.

You can buy pots de crème cups today, in both modern porcelain and antique sets. The latter usually included a footed porcelain tray, or even a three-tiered tray, on which the cups were brought to the table.

Styles, patterns, and colors vary widely; from fairly rustic to elegant and gold-enhanced.

From the mid-1700s to the early 1900s, some of the finest examples came from prestige porcelain houses such as Meissen, Sèvres, Wedgwood, and Worcester.

As an example of how elaborate dinnerware was for the well-to-do—think of all the different forks, knives, and spoons with which those tables were set:

Cups of a similar size were used for both pots de crème and hot chocolate. But the chocolate cups typically had two handles! [source]

Today, serve your pots de crème in whatever cups, dishes, or glasses you have. Your family and friends will be just as happy whatever the container.

*Chocolate first came to France in 1615; it was a gift to the 14-year-old King Louis XIII from his 14-year-old bride-to-be, Anne of Austria. It was first served as a drink until French chefs expanded its use by adding the flavor to custard and other desserts. Here’s more about it.

[1] A banana split constructed atop French Toast made from a hot dog roll. Clever! (photo © Tillamook County Creamery Association.

[2] Any hot dog roll will do, but the better the roll (see if you can find brioche hot dog rolls!), the better the French Toast (photo © Company Hjdgvdfdshjdgvdfds).

[3] Strawberries are conventional on banana splits, but raspberries will fit onto this format more easily (photo © Good Eggs).

August 25th is National Banana Split Day, and here’s some food fun: Turn leftover hot dog buns into French Toast for a French Toast Banana Split.

Thanks to Tillamook County Creamery Association for the idea!

> The history of the Banana Split.

> The history of French Toast.

> The difference between buns and rolls.
 
 
RECIPE: BANANA SPLIT ON HOT DOG ROLL FRENCH TOAST

This recipe works best with day-old or older buns.

The ingredients make 8 servings, but you can cut them down.
 
Ingredients For The French Toast

 
Ingredients For The Banana Split

 
Preparation

If you are preparing more than two rolls, consider scooping the ice cream into balls and keeping them in the freezer for quick assembly.

1. WHISK together in a large bowl the eggs, milk, and salt. Pour the mixture into a large pie plate for dipping. Set aside.

2. OPEN the hot dog buns and place them face down, spread flat—but do not break the halves apart.

3. SPRAY a large non-stick skillet with cooking spray (or coat the pan with butter, which will be hot enough when it foams). Place the pan over medium heat. Working with one roll at a time, dip both sides into the egg mixture to coat (the less fresh the roll, the slower it will absorb the mixture).

4. PLACE the roll into the pan, cut side down. Add as many rolls as your pan can hold. Cook until golden brown, then flip to cook the outside of the roll. Remove to a large plate, platter, or tray and repeat the process for the remainder of the rolls.

5. PLACE the open jar of sauce in the microwave and heat for 30-45 seconds.

6. ASSEMBLE: Place the hot dog roll on a plate or in a bowl. Add the ice cream and drizzle with sauce. Garnish as desired.

7. SERVE with a spoon (for the ice cream), fork, and knife (for the French Toast).

Most of us think of waffles as sweet: with maple syrup and berries for breakfast, or perhaps with ice cream and chocolate sauce for dessert. But for National Waffle Day, August 24th, we’ve decided that this savory waffles recipe hits the spot.

This recipe, from Gelson’s Markets, tops waffles with ricotta and grilled onions. They’re delicious for brunch, lunch, or dinner.

The waffles are topped with smoky, lightly charred onions and mushrooms plus tangy pickled mushrooms. The garnishes are lemony ricotta and microgreens.

Pair them with a crisp white wine or a rosé.

> The different types of waffles. How many have you had?

> The different types of onions. Ditto.

> The history of waffles.

> The history of onions.

> The history of mushrooms.
 
 
RECIPE: SAVORY WAFFLES WITH LEMON RICOTTA & GRILLED ONIONS

This recipe celebrates onions in three ways: grilled scallions, pearl onions, and pickled red onions. You can purchase the pickled onions, or use this one-hour pickling technique.

No time to make waffles from scratch? Frozen waffles work!
 
Ingredients For 4 Servings

 
Preparation

1. MAKE the lemon ricotta: In a small bowl, mix together the ricotta, lemon juice, and 1 teaspoon of olive oil. Season with salt and pepper. Set aside.

2. GRILL the vegetables: Heat a grill or grill pan to medium-high. Toss the green onions with 1 tablespoon of olive oil.

3. GRILL the scallions, turning periodically, until tender and slightly charred with visible grill marks, around 2 to 4 minutes. Transfer to a large plate.

4. MIX the mushrooms and pearl onions with the remaining 2 tablespoons of olive oil. Season with salt and pepper.

5. GRILL the mushrooms and pearl onions until tender and slightly charred with visible grill marks, around 10 minutes. Transfer to the plate with the scallions. While the mushrooms and onions grill…

6. COOK the waffles. Divide the ricotta, grilled vegetables, pickled onions, and microgreens among the four waffles. Garnish with lemon zest and serve warm.z
 
 
MORE SAVORY WAFFLES RECIPES

[1] Savory waffles for brunch, lunch, or dinner (photo © Gelson’s Markets).

[2] Scallions, also known as green onions (pho6o © Kyocera Cutlery | Facebook).

[3] Meaty portabello mushrooms, also spelled portobello and portabella (photo © Mushroom Council | Facebook).

[4] Fresh ricotta cheese (photo © Murray’s Cheese).

[1] Press a button, fill your glass (all photos © Aquasana).

[2] A small footprint on your kitchen counter.

[3] Press once, and the water flows.

[4] Fill a carafe or a pitcher.

[5] No hands required.

[6] Pour.

[7] Enjoy.

In honor of National Water Quality Month each August, Aquasana, makers of water filtration systems—for the whole house, under a particular sink, shower, and countertop—surveys Americans about their drinking water concerns.

Their goal is to spread awareness about water quality issues and help people find solutions.

The 2022 survey conducted in March 2022 among 2,246 U.S. adults, found that 77% of Americans filter their drinking water at home, a figure that’s steadily grown over each of the past three years.

An interesting finding: Trust in bottled water has declined by 24%, from 41% in 2020 to 31% in 2022. (Check out some reasons why.)

> You can read the full Aquasana survey here.

> The history of water filtration is below.
 
 
WHY DO AMERICANS FILTER THEIR WATER?

_________

*PFAs are man-made chemicals that have been used in industry and consumer products since the 1950s. They have been used to make nonstick cookware, water-repellent clothing, stain-resistant fabrics and carpets, some cosmetics, some firefighting foams, and products that resist grease, water, and oil. Research indicates that they can have harmful health effects. Here’s more about them.

[1] An oat milk “Frappuccino” recipe for World Plant Day (photo © Gelson’a Markets).

[2] Almond milk, delicious in coffee and with cereal (photo © Califia Farms).

[3] The “Frappuccino” is made with oat milk (photo © Oatly).

[4] Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts (photo © So Delicious).

[5] Soy milk was the dairy alternative most found on shelves for many years (photo © Soy Dream).

August 22nd is World Plant Milk Day. It’s terrific that America has embraced plant milk. In our neck of the woods, they’re ubiquitous and have booted some SKUs‡ of cow’s milk off the shelves.

There’s a delicious recipe below for a Cold Brew Oatmilk Frappuccino.

Over the last five years, the consumption of regular cow’s milk has dropped 13% [source].

It’s not just the growing cadre of vegans and environmentalists who eschew animal-based milk (cow’s, goat’s, sheep’s)—or Americans young and old who choose soft drinks or other alternatives to a glass of milk.

Plant milks are also welcomed by lactose-intolerant people, kosher observers, and those with allergies to cow’s milk.

(A pal of ours from our grade school was allergic to it and her mother substituted goat’s milk, which was only available in a can. It was very exotic back in those days. [If you like goat cheese, you’ll enjoy a glass of goat’s milk, now available in a carton at specialty stores.])
 
 
WHAT EXACTLY IS PLANT MILK?

Any grain, nut, or seed can be transformed into plant milk.

Commercially, plant milk is made by grinding the ingredient to an extremely fine paste and then mixing it with water.

This dissolves the plant’s sugars and proteins into the water and disperses their fat content as tiny globules that are fine enough to remain in suspension. Vitamins and minerals are added later.

(Secret Tip: You can make simple almond milk without nuts by putting almond butter and water in a blender [source].)

While soy milk and almond milk have been around the longest, recent years have seen a waterfall of plant-based milks. We counted more than 17!

In alphabetical order: almond milk, banana milk, cashew milk, coconut milk, flax milk, hazelnut milk, hemp milk, macadamia milk, oat milk, peanut milk, pistachio milk, rice milk, sesame milk, soy milk, spelt milk, pea milk, quinoa milk, and walnut milk.

You can make them at home with this machine.

And you can bet there will be more coming around the corner. (Head here for a discussion of this list of milks.)

> The history of different plant milks.
 
 
RECIPE: COLD BREW OAT MILK FRAPPUCCINO®-STYLE DRINK

First a word from our legal department: Frappuccino® is a trademarked line of blended iced coffee drinks sold by Starbucks beginning in 1995.

To make a Frappuccino, coffee and milk are blended with ice and flavored syrup, other flavors like vanilla bean powder (there are currently nine different flavors of Frappuccino), and topped with whipped cream and other garnishes. It’s a cross between iced coffee, a milkshake, and cold cappuccino*.

So legally, we and Gelson’s Markets, who created the recipe†, can’t call this a Frappuccino.

(See how Frappuccino got its name in the footnote* below.)

What else could you call it to evade the trademark lawyers? One of our team members suggested “Coffee Smoothie.”

Regarding this recipe: This drink is much better for you than any Frappuccino, because it uses dates for sweetness instead of sugar.
 
Ingredients For 2 Servings

 
Preparation

1. MAKE oat milk ice cubes: Pour the oat milk into a standard ice cube tray and freeze overnight. You should have about 16 ice cubes.

2. MAKE the date caramel: In a food processor, pulse the dates, until finely chopped. With the food processor running, add the hot water in a slow, steady stream, to create a paste.

3. SCRAPE down the sides periodically. Add more water if needed, 1 teaspoon at a time so the paste doesn’t get too thin. It should be the consistency of smooth peanut butter. Set it aside.

NOTE: You will have leftover date caramel. It can be stored, covered, in the refrigerator for 2 weeks.

4. MAKE the “Frappuccino”: Combine the oat milk ice cubes and cold brew coffee in a blender, and cand purée on high until smooth. Add 3 to 5 tablespoons of the date caramel, 1 tablespoon at a time, blending well between each addition.

5. TASTE and adjust the flavor as needed, adding more date caramel to sweeten.

6. POUR the drink into two pint glasses and garnish as desired.

*Frappuccino is a portmanteau of “frappe”, the New England name from the French lait frappé, a milkshake with ice cream, and cappuccino, an espresso coffee with frothed milk.

†The recipe was adapted by Gelson’s from Minimalist Baker.

‡A SKU (pronounced “skew”) stands for Stock Keeping Unit. A retailer typically uses SKUs to identify their business’s inventory. For example, a quart of Horizon whole milk and a half gallon of it are two different SKUs. Similarly, the 2% and 1% milk versions and their different sizes are different SKUs.