It is s-n-o-w-i-n-g outside again, but I’m ignoring it – I refuse to reward bad behavior with attention! Instead, let’s talk about my newest love: pots de creme. Officially, the obsession started when I had one for dessert at 39 Rue de Jean in Charleston (you should go if/when you’re there). When we got home, I googled recipe options, and sifted through my cookbooks (which are purchased primarily for the photography, but in this case it paid off!). I found an easy version in a Susan Branch cookbook. (yummy recipes + gorgeous illustrations) For round #1, I included the rum; for round #2, I left it out. I preferred #2 (see photo above) Any suggestions for round #3?
The recipe:
3/4 cup whole milk (but I’ve been using 2%)
6 oz semi-sweet chocolate, finely chopped
1 large egg
2 tbsp. sugar
1 tsp. vanilla
pinch of salt
3 tbsp. rum
Heat milk slowly; just to boiling point. Put all other ingredients except rum into blender or food processor. Slowly add milk and blend for 30 seconds. Add rum and blend for an additional minute. Pour into ramekins and chill until set; top wiht whipped cream for serving. Delicious!
Further confessions of the lazy: for round #1, I chopped the chocolate first, and then put it in the blender. FOr round #2, I just threw the chocolate discs in whole, and let the blender do its thing. I used Guittard chocolate, purchased at Williams Sonoma, but I think I’ll try other brands to compare as I continue to experiment.
Enjoy!