lace 6 - 3/4 cup pot de creme cups, or custard cups, in
lace the egg yolks and creme de menthe in a blender. Pour
nto pudding and fill 4 pot de creme pots; place plastic wrap on
nto oven and bake custards for about 40 minutes.
Remove
MAKE THE POTS DE CREME Preheat the oven to 325\
f you use teacups, this recipe will yield 2 cups, rather
nd stir over medium heat for 10 minutes or until the
orn tortillas - see my recipe for tortillas de maiz here.
3 - Curtido
Combine the egg, sugar and salt and beat till thick. Add milk.
Cook over boiling water 5 minutes, stirring constantly. Remove from water.
Stir in chocolate and vanilla till smooth.
Pour in 5 demitasse or Pot de Creme cups.
Chill several hours.
Heat milk to boiling point.
Place all other ingredients in an electric blender, and add hot milk.
Blend at low speed one minute.
Stir with a rubber spatula to remove bubbles.
Pour into pot de creme cups and chill several hours before serving.
ell.
Pour mixture into pot de creme cups and place in the
In a heavy small saucepan, combine light cream, chocolate and sugar.
Cook and stir over medium heat about 10 minutes or until mixture comes to a full boil and thickens.
Gradually stir about half of the hot mixture into beaten egg yolks; return yolk mixture to saucepan.
Cook and stir over low heat for 2 minutes more. Remove from heat.
Stir in vanilla.
Pour into 4 or 6 pot de creme cups or small dessert dishes.
Cover and chill for 2 to 24 hours. Serve with whipped cream, if desired.
Makes 4 to 6 servings.
emon grass stalks, reserving tops for a different use, if desired
Place the date paste, agave syrup and vanilla extract in a blender and process until smooth.
Add avocado and process until blended.
Add cocoa, cinnamon and coconut oil and process until fully incorporated (I had trouble getting it to mix in the blender so I mixed the cocoa and coconut oil in by hand).
Pour the mixture evenly into 6 (6 oz) ramekins, spreading it with a small offset spatula. Chill in the fridge for about 2 hours before serving. Stored in the fridge, Chocolate Pots de Creme will keep for about five days.
ith the beets. Roast, uncovered, for 10 mins.
Reduce the
he Cafe De Paris butter ingredients till smooth. Refrigerate for 30 min
edium-high heat and cook for 3-4 minutes to burn
f salt in a small pot until it just comes to
in a kettle or small pot, bring about 4 cups water
Put everything in the blender except the cream.
Liquify in blender.
Heat the cream to boiling, stirring constantly.
Pour cream into blender.
Blend very well until all ingredients are mixed.
Pour into sherbets about half full.
Chill this, top with whipped cream.