Pots de Créme

pot de creme-green

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.

http://thepioneerwoman.com/cooking/2008/05/easy-delicious-and-yes-elegant-pots-de-creme/

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About judilyn

RV'er, foody, caregiver, knowledge seeker
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8 Responses to Pots de Créme

  1. bjdewell says:

    That looks really, really good. Like a chocolate chiffon type of dish.

    • judilyn says:

      Ya’ know, it *does* look a little chiffon-y, but it is really pretty dense. A couple of tablespoons of it is really enough to satisfy. If gently folded into a batch of whipped up cream before it hardens, it would probably pass for a nice mousse. Maybe I’ll try that next time.

      I remember a restaurant in Miami (in the sixties) that had a dessert table, and after one of their sumptuous dinners, you could go select a dessert. In the middle of the table was this gigantic bowl of THE most delicious chocolate mousse ever! You could get a bowl of it, or just dress your dessert with it, as desired. Some things never fade from memory! ;->

  2. Clanmother says:

    I am continually amazed by what you can do in a kitchen!!! Delicious…

    • judilyn says:

      *Blush* ;-> Thanks. It is fun for me, and my husband is totally delighted. He will eat anything, which is a great incentive for me. I need a creative outlet, and having no artistic talent, this is what I do!

      • Clanmother says:

        You are an artist!!!! You are so right about having a creative outlet. It seems that there are many ways to experience creativity – you have to find the one that works for you. I find that my artistic talent is found in the consumption of fine foods…. 🙂 🙂 🙂

      • judilyn says:

        When can you come for dinner? ;->

  3. Linda S. Oliaro says:

    Can I have your recipe. It looks wonderful!

    • judilyn says:

      Uh-oh! Recipe ??? I almost never make the same thing twice because I seldom use (or write down) a recipe. Here’s what I can tell you about the Pots de Créme . . .

      I melted, and cooled a bit, four squares of Trader Joe’s 72% dark chocolate, and mixed in some coconut cream – maybe a quarter cup – I didn’t measure it. Then I put in about two teaspoons of the Bourbon Vanilla and stirred everything around so it was combined well. Then I poured that mixture onto slightly less than two cups (because that’s the amount I still had) of my version of Mexican Crema. I had made it up from heavy cream and a sour cream powder about a week beforehand. The resulting pots de créme was not sour, though. I expected that it would be.

      If you try it, just go with what feels good. It will be delicious in any form it turns out. If too runny, just pour it over pound cake or ice cream, or whip up some heavy cream and make mousse. If you want to be sure it “gels”, use some unflavored gelatin, but that would take away from the delicateness of it for me. It’s all good, if it’s chocolate, yes?

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