Today is July 21, 2009. 27 years ago my beautiful daughter Kelly was born. She is my first child, and what a precious gift she is. I can clearly remember dressing her for the trip home from the hospital (still have the outfit). I was so afraid I would hurt her. She seemed so little and fragile. I loved raising her...every minute of time! I wish I had known more about things that would have allowed me to be a better mother, but she turned out very well in spite of my shortcomings. I am very proud of the woman she has become! Her poor little brother is going to think he's been shafted since he had a birthday on July 5th and I didn't blog about it :) He's a great kid too. Sorry Joshua. Happy Birthday to both my July babies!
Sunday, July 19, 2009
Pot De Creme (poh duh krehm) is french for "pot of cream". If you want to impress your dinner guests, this is a great dessert to serve. It's so rich, creamy, and pretty, yet relatively simple to make. Sometimes I serve this in dainty china tea cups. Tonight, I used ramekins I found at Pier 1 for one dollar each! Don't you just love a good deal?
After I took this picture, I made some chocolate curls for garnish.
Maybe I'll post a picture, along with instructions on how to make
them another day.
Chocolate Pots De Creme
9 ounces semi sweet chocolate...chips are fine
1 1/2 cups whole milk
1 cup heavy cream
6 large egg yolks
5 tablespoons sugar
1/4 teaspoon salt
Place the chocolate in a blender.
Whisk the milk, cream, sugar, salt, and egg yolks in a medium saucepan over medium heat. Cook stirring constantly (don't leave it...it will stick if you do) with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, about 5-7 minutes.
Pour the milk mixture over the chocolate in the blender,put the lid on (of course ;) and blend until smooth, stopping to scrap down the sides of the
blender as needed. Pour into 8 ramekins, or pretty tea cups.
Refrigerate for at least two hours.
For topping you can use a mixer or the blender. Just add a cup of heavy cream and two to three tablespoons of powdered sugar, and blend until soft peaks form.
Top the Pot De Creme with the whipped cream and garnish with a sprinkling of cocoa powder or chocolate curls. Trust me, chocolate lovers will thank you!