Yes, someone’s been eating my porridge! I tried taking a picture of it before I cut into it, but it just looked like a brown blob. But it is so delicious! Hopefully this view will better show what it is like.
Ingredients: Trader Joe’s 72% chocolate bar, melted; coconut cream; Bourbon vanilla; Mexican Crema
There are lots of recipes out there for this dish, but they all require many eggs; sometimes just the yolks, and I didn’t want to use a lot of eggs, particularly not in a way that the eggs were not thoroughly cooked. So, as is my usual way, I made up my own recipe, using the ingredients I desired.
The result was wondrous. A tiny bit is enough, and plopped on top of just a bit of coffee ice cream = deeeee-vine!
I formerly read The Pioneer Woman every day, and this recipe (URL below) is hers from 2008. I haven’t read anything on her site for several years, but this is what popped up when I Googled “pots de créme”.
But it required raw eggs, so I was glad I hadn’t used it. I include it here, though, because it is amusing – she made a couple of mistakes and tells about what happened. Her serving suggestions are nice. I just put mine into demitasse cups, lusting mightily for fancy, hand-painted delicate China cups, with appropriate tops, of course !!!
She shows whipped cream on top; I used coarsely-chopped macadamia nuts.