Recipe: chocolate pots de crème
This was supposed to be a rip-roaring weekend at the House of Butter (or rather, outside of the House of Butter, but you know what I mean). Unfortunately I dashed those plans on the Rocky Shores of Disappointment because I got an infection. Nothing that antibiotics won’t take care of, but it’s a bummer nonetheless. Since I am not supposed to be exposed to direct sunlight during the course of my meds, I worked through the weekend as best I could and managed to discover the surface of my desk. Whoa! That’s a good feeling, especially when I had resigned myself to living with Mount Disaster until mid-November. Jeremy kept me company and worked on his research (and even did some massive internal maintenance on this blog). Kaweah was bored out of her gourd.
We have had a few spates of fall-like bordering on wintry weather around here. New snowfall in the high country has painted the high peaks with a light coat of white. Per Colorado’s typical cycle, the next day was sunshine and blue skies – you know, to make the snowy peaks even prettier. Fall around here is less of fall and more of a tug-of-war between the last vestiges of summer and the raucous arrival of winter with some beautiful golden aspen littered throughout the mountains. Fall is also when I can tolerate chocolate again. I can’t deal with chocolate in summer. Don’t want to work with it, don’t want to eat it. But as soon as the weather cools down, my thoughts around chocolate become less hostile… more friendly like.
chocolate, milk, eggs, vanilla bean, sugar, cocoa powder
split the vanilla bean and scrape the seeds out
pouring milk into a saucepan with the vanilla bean and seeds
When I was making these chocolate pots de crème, Jeremy asked what it was. I replied they are chocolate custards.
jeremy: Like crème brûlée?
me: No, there is no burnt sugar on top.
jeremy: Like flan?
me: There is no burnt sugar on the bottom.
jeremy: So it’s like crème brûlée without the burnt sugar?
me: Uh, sure.
two eggs, one yolk
whisk sugar into the eggs and egg yolk
temper the hot, steeped milk into the eggs
**Jump for more butter**