Well it has been a month since I broke my finger and was forced to not use my hand am finally back after being out for a month so this is for all my friends and readers who have been so understanding and kind through this "fun" so today as a way to celebrate being back I decided to make Pots De Creme with finger scones for dipping. I used to love this desert its so comforting and delicious like a rich chocolatey hug. SO I hope you all enjoy my personal Hurah to being independent once more and no less worse for wear from my stint at being force fed my husbands cooking (he tries) and pots de creme always reminds me of my Nana's chocolate pudding which to this day I have been unable to duplicate never the less I searched to find a recipe that would be as good as my Nana's but the best I could find was Food Networks recipe and after a bit of tweaks I have to say it turned out absolutely fabulous with some Creme de menthe mixed in instead of expresso.Directions
Place the chopped chocolate in a bowl. Heat the cream and the salt until scalded, then pour over the chocolate to melt it. Whisk the yolks with 1/2 cup of the sugar. Temper the yolk mixture with the hot chocolate mixture then place on the stove over medium heat to thicken slightly, until it coats the back of a wooden spoon. Pour mixture into ramekins and bake in a water bath at 300 degrees for 30 to 45 minutes until mostly set but a little jiggly in the center. Chill covered.
To serve, whip the cream with the remaining 1/2 tablespoon sugar and orange rind. Dollop onto the pots de creme.
Alternate Garnish: If you have vanilla beans around the house that have already been used, here's a great way to recycle them. Cut split vanilla beans into 3-inch sections. Place on a sheet pan in a preheated 300-degree oven and bake until dried. Keep in an airtight container. To garnish the pots de creme, lay the dried vanilla beans across the whipped cream
I also made my scones and cut them into lady fingers to dipp the custard like a cookie .
I enjoyed making this it was well worth the effort that it took to make and eating it was as fun as the cooking it. So raise your custard cups in celebration for my return and my husbands departure from my kitchen Salut!!! and Bon Appetit!
To serve, whip the cream with the remaining 1/2 tablespoon sugar and orange rind. Dollop onto the pots de creme.
Alternate Garnish: If you have vanilla beans around the house that have already been used, here's a great way to recycle them. Cut split vanilla beans into 3-inch sections. Place on a sheet pan in a preheated 300-degree oven and bake until dried. Keep in an airtight container. To garnish the pots de creme, lay the dried vanilla beans across the whipped cream
I also made my scones and cut them into lady fingers to dipp the custard like a cookie .
I enjoyed making this it was well worth the effort that it took to make and eating it was as fun as the cooking it. So raise your custard cups in celebration for my return and my husbands departure from my kitchen Salut!!! and Bon Appetit!
