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Pot de Creme, Mousse or Custard served at room temperature

post #1 of 2
Thread Starter 

I want to serve pot de creme, mousse or custard for an event, but whatever it is has to be stable at room temperature, as the desserts will be put on a dessert bar to be available throughout the meal.  I think the pot de creme would be the most likely to turn to soup, rather than remaining thick.

 

Any thoughts on being able to keep any of these nice and thick once they inevitably come to room temperature?  

 

Thank you!

post #2 of 2

Pot de creme and creme brule are a type of custard and holds well to serve at room temperature if done properly. If you wish to serve mousse in individual cups you must keep them cold so on an ice platter will work. 

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