Wednesday, May 18, 2011
For those of you wondering where I've been, I have an excuse. And I think it's a good excuse. I've been occupied with wagon rides, story time (Dr. Suess's A-B-C is our current fave), outings in our rainbow tent, and more. As a matter fact, just this evening, we had our very first dance party. Mind you, mom and dad are not exactly great dancers so I'm doubting my little one will have a future in it, but tonight, while Cookie Monster crooned away about all things cookie, my family was dancing and grooving.
Our little not-quite-10-month-old has recently figured out how to pull herself to standing. So tonight she pulled herself up and started bopping to the music, grinning from ear to ear. I tried to get a video but apparently my iPhone doesn't like to run the video camera AND Pandora at the same time... I'll be better prepared next time because the wee one was either really, really proud of herself or laughing at mom and dad's awful dance moves... I'm sure if the neighbors could see us they got quite a chuckle as well...
But more about dance parties another time. Bottom line, being a mom is just plain great and seems to get better all the time... I don't have as much time to cook, but every now and again, I get ambitious. These Pots de Creme are easy - I put them in the oven while Dad fed the baby and they were set and chilled by the time we finished dinner.
What are Pots de Creme? My husband asked me the same thing. I described it as kind of like mousse, but when he tasted it, we agreed it was denser and richer. (and yummier).
Chocolate Pots de Creme
adapted from Good Food by Neil Perry
1/2 cup heavy cream
1/2 cup milk (I used 1%)
2 1/2 oz. good quality dark chocolate
3 egg yolks
2 Tbsp. Caster or superfine sugar
1 tsp. vanilla
Place the cream and milk in a heavy-bottomed saucepan over medium heat. Bring almost to a boil, then remove from heat. Add the chocolate and stir until the chocolate has completely melted.
Preheat the oven to 325F. Whisk the egg yolks, sugar and vanilla together in a bowl. Temper the eggs by adding a little of the chocolate mixture to the eggs and whisk. Add the remaining chocolate mixture to the eggs and whisk until well combined.
Pour evenly into 4 mugs or ramekins. Place in a roasting pan and pour boiling water around them about halfway up the sides of the dishes. Place in the lower third of the oven and bake until just set, about 25 minutes. Remove the cups to a wire rack to cool, then chill before serving.
Serve with whipped cream or berries if desired.