MAKE THE POTS DE CREME Preheat the oven to 325\
lace the egg yolks and creme de menthe in a blender. Pour
- 3/4 cup pot de creme cups, or custard cups, in
amekins. Tightly cover with pots de creme lids or aluminum foil poked
luminum foil and bake pots de creme until set but still a
hocolate mixture into six pots de creme cups, demitasse cups or souffle
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.
Place all ingredients except cream in blender.
Blend on low for 60 seconds.
Pour into individual demitasse cups or Pots de Creme pots and chill 2 hours or until set.
Serve with whipped cream.
Yields 4 to 5 good size servings.
Very rich.
n oven and bake pots de creme until their edges are set
nto 8 ungreased ovenproof pots de creme cups or 8 ungreased custard
Place chips, sugar, salt, vanilla and coffee in blender (while milk is heating) and blend thoroughly.
Add eggs, one at a time, blending between and after then slowly add hot milk while blending on high.
Blend 2 minutes more.
Pour into peau de creme pots, tiny wine glasses or demitasse cups.
Serve chilled, topped with whipped cream, if desired.
Place first 5 ingredients in electric blender.
Heat milk just to boiling and pour over ingredients in blender.
Cover and blend on high for exactly 1 minute.
Pour into Pots De Creme cups immediately and chill.
Serves 4.
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
Combine first 5 ingredients in food processor.
Blend on high until chocolate pieces are smooth.
Pour into 6 pots de creme or demitasse cups.
Chill until firm.
Garnish with fruit, dollop of whipped cream and/or chocolate shavings.
Serve with petite, elegant cookies.
ntil soft peaks form. Spoon creme into a pastry bag with
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.
r room temperature.
Pots de creme will continue to set as
0 more minutes.
Pot de Creme can be prepared one day
udding and fill 4 pot de creme pots; place plastic wrap on