So, Valentine’s Day. We’re probably all thinking the same things. Love. Roses. Cupid. Outkast.
Truthfully, I wouldn’t say I’m super-romantic when it comes to Valentines Day, but it’s a nice excuse to make a fun and festive dessert.
A pot de crème is a French dessert custard made with eggs, sugar, cream, milk and chocolate. Classic preparation requires heating all the ingredients on the stove and then baking the custard in a water bath at a relatively low heat for up to an hour. This faux-version is a much simpler technique and the results are equally delicious.
This couldn’t be easier and the presentation is really cute. Don’t the demitasse cups look like little mugs of hot chocolate? I think this would be the perfect addition to a cozy Winter brunch.
Faux Pots de Creme
Adapted from The Food Network
2/3 cup whole milk
2 tbsp sugar
Pinch of salt
1 tsp vanilla extract
1 cup milk chocolate chips
2 tbsp freshly brewed coffee, cooled
4 demitasse cups (or 2 tea cups)
1 cup whipping cream
2 tbsp Baileys Irish Cream
1 chocolate bar (your favorite), for garnish
Heat milk in a small pan over moderate heat until it comes to a boil.
In blender combine egg, sugar, a pinch of salt, vanilla extract, chocolate chips, and coffee. Run blender on low setting.
Carefully and slowly pour hot milk into the blender. Best to keep a dish towel near by in case the mixture splatters.
The hot milk will cook the egg and melt chocolate. Blend for 1 minute, until smooth.
Pour chocolate mixture into 4 demitasse cups and chill. These need to set for several hours. If they look firm, give them another hour. You’re looking for a pudding consistency.
When ready to serve, beat whipping cream until soft peaks form. Add Baileys and beat to combine. Top the chocolate cups with a dollop of whipped cream and garnish each cup with chocolate shavings.
Happy Valentine’s Day…every day the 14th!