Circa 1850 Rococo Vieux Old Paris porcelain pot de crème dessert or custard set, - two tier stand. Flared base, baluster pedestals, scrolled leaf on rims. Open scrolled handles on each cup. Apricot band, fine gold gilt rims and decorations, - non-porcelain gilt carrying handle-finial. 13 tall, 10.5 dia and 7.25 dia trays.3.25 tall, 2.5 dia. Condition overall excellent, minimal wear, one lid is broken with decent non-professional glue repair (photo 12). Otherwise excellent, no chips cracks or repairs. 1636 - This is most likely production of an Old (Vieux) Paris, France porcelain, but possibly an early Limoges, France example. Below is a recipe for a traditional style dessert that would have been served in these dessert sets. Contact me for confirmation or additional options.
Selection of items from local estates. Courtesy of Gourmet Sleuth Ingredients. Each vanilla bean or 1tsp extract.Instructions - basic method for all three types of custard. Heat the oven to 325°F.
Heat the cream or cream and milk in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan). Split the vanilla bean in half, if using, and scrape the seeds into the cream. Meanwhile, in a medium bowl, slowly whisk the sugar into the egg yolks and eggs. Slowly temper the hot cream/milk into the sugar/yolk mixture. Strain the mixture through a fine sieve into a pitcher or measuring cup.
Stir in the salt and vanilla extract, if using. Arrange the ramekins in a baking dish with deep sides, pour the mixture into the ramekins, fill the baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil.
Bake until just set, 25 to 50 min. Remember to start checking early; baking time will depend on the thickness and depth of your ramekins and baking dish.
Carefully remove the baking dish from the oven and let the ramekins cool in the water bath. Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days. Serve pot de crème as is, in the ramekin. It is important to let cold pot de creme warm at least 20 minutes on the counter top before serving so they will be the proper texture.Espresso Pot de Creme Variation Omit the vanilla. Crush 1/2 cup espresso beans into coarse pieces, add to the cream/milk, and heat to a simmer. Remove from the heat; infuse for 5 min. Ginger Pot de Creme Variation.
Cut a 3-inch piece of fresh ginger into very thin slices, add to the cream/milk, and heat to a simmer. Remove from the heat; infuse for 15 to 20 min.
Strain, bring back to a simmer, and proceed. My business policy and goals. Century American home or show spots in the contemporary home. I search for items to offer with special fine points, rare form, high quality construction and historical interest.I do offer additional ite ms that I find. Century pieces or just something I found in those searches for the be tter. Onfirm any concerns or particular collecting requirements you may have.
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The item "8 pot de creme dessert CUPS & 2 tier STAND, Vieux Old Paris Porcelain, c1850 13" is in sale since Monday, April 1, 2019. This item is in the category "Pottery & Glass\Other Pottery & Glass". The seller is "circa19century" and is located in Century, Florida.This item can be shipped worldwide.