Pot de Crème

Ingredients:
2 cups Heavy Cream
6 Egg Yolks
1 cup Granulated Sugar
1 cup Semi-Sweet Chocolate nibs
1 Tbsp Vanilla Extract
Water for cooking
Whipped Cream for topping

Directions:

  • Preheat Oven to 325°F
  • In a large bowl beat the Egg Yolks with 1 cup of Heavy Cream, Vanilla, and Sugar.
  • In a double boiler, melt the Chocolate and other 1/2 cup of Cream.
  • Slowly add the Chocolate Mixture to the Egg Yolks and mix well. Do not add all the Chocolate at once, or it may cook the Eggs!
  • Divide the Mixture into 6 Ramekins or similar oven-proof dishes. Traditionally, you could use Espresso Cups.
  • Place the filled Ramekins into a baking dish, and fill the dish with water so that the water comes up about 1 inch around the Ramekins. If you have a baking dish that has a lid, use that. Otherwise, you will need to cover the baking dish with Aluminum Foil.
  • Bake for 25-30 minutes, until the custard begins to set, but is still jiggly.
  • Remove and cool, then chill until you serve (at least 1/2 an hour).
  • Garnish with a dollop of Whipped Cream

Makes 6 Ramekin-sized servings, or 8-10 Espresso-sized servings.

NOTES: So I fell in love with this dish when I happened upon it at a French restaurant called Singe Vert in New York. I asked my chef mentor Philippe Fallait about the dish, and he said it was not as hard as people think but also very rich and that I did not want to know how many egg yolks went into it. Well after much trepidation, I finally built up the nerve to look into this dish–and this year I finally made my recipe and executed it. It was a hit with my closest friends (who are very particular and honest)–I was very excited.

So Pot de Creme is not a custard, not a pudding, and not a mousse, but is very similar to all of those. It is creamy and silky smooth, and very rich.

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Chocolate Chip Cookies

Chocolate Chip Cookies

Ingredients:Nut Alergy WarningVegetarian
2 1/4 cups All-Purpose Flour
1 tsp Baking Soda
1 tsp Salt
1 cup Butter, room temperature
3/4 cup Granulated sugar
3/4 cup Brown Sugar
1 tsp Vanilla Extract
2 lg Eggs
2 cups Semi-Sweet Chocolate Morsels
1 cup Walnuts, chopped (optional)

Directions:

  • Preheat oven to 375° F
  • Combine dry ingredients (Flour, Baking Soda, and Salt) in a small bowl.
  • Cream the Sugars with the Butter and Vanilla. This will make a paste.
  • Add each egg to the wet mixture and combine completely.
  • Slowly add the dry ingredients mixture to the wet ingredients. You do not want to add all of it at once, or it will be difficult to mix.
  • Add Chocolate Morsels and Walnuts.
  • Grease Cookie Sheet
  • Using a Tablespoon, measure out the batter and place on cookie sheet. Space the cookie mounds 1 1/2 inches apart.
  • Bake 8 to 10 minutes. Remove to wire rack and cool.