Comments on: Guess the dessert: http://gezellig-girl.com/2007/02/23/guess-the-dessert/ since 2006 Sun, 05 Feb 2012 20:04:53 -0500 hourly 1 http://wordpress.org/?v=3.3.1 By: Cheryl http://gezellig-girl.com/2007/02/23/guess-the-dessert/comment-page-1/#comment-1312 Cheryl Sun, 25 Feb 2007 16:46:18 +0000 http://gezellig-girl.com/blog/2007/02/23/guess-the-dessert/#comment-1312 Okay, so, a cursory epicurious search reveals that my recipe is somewhat. . .simplified. It looks like just thick, rich pudding; no straining or even baking the custard. Nonetheless, for the record, here is the recipe (complete with their commentary) from the cookbook my Nana gave me for Christmas more than 15 years ago when I had my first apartment with a kitchen in college, and which is frankly still my starting point for a lot of standards so long as the ingredients list doesn't include "One can condensed cream of mushroom soup" or "one envelope onion soup mix." <b>Chocolate Pots de Creme</b> <i>Savor pot de creme (poh-duh-KREM), a very rich dessert, in small portions.</i> 1 c light cream 1 4-oz package German sweet chocolate, coarsely chopped 2 teaspoons sugar 3 beaten egg yolks 1/2 teaspoon vanilla Whipped cream (optional) 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 or 6 servings. Okay, so, a cursory epicurious search reveals that my recipe is somewhat. . .simplified. It looks like just thick, rich pudding; no straining or even baking the custard. Nonetheless, for the record, here is the recipe (complete with their commentary) from the cookbook my Nana gave me for Christmas more than 15 years ago when I had my first apartment with a kitchen in college, and which is frankly still my starting point for a lot of standards so long as the ingredients list doesn’t include “One can condensed cream of mushroom soup” or “one envelope onion soup mix.”

Chocolate Pots de Creme
Savor pot de creme (poh-duh-KREM), a very rich dessert, in small portions.

1 c light cream
1 4-oz package German sweet chocolate, coarsely chopped
2 teaspoons sugar
3 beaten egg yolks
1/2 teaspoon vanilla
Whipped cream (optional)

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 or 6 servings.

]]> By: Callipygia http://gezellig-girl.com/2007/02/23/guess-the-dessert/comment-page-1/#comment-1295 Callipygia Fri, 23 Feb 2007 19:29:45 +0000 http://gezellig-girl.com/blog/2007/02/23/guess-the-dessert/#comment-1295 Well I voted for pot de creme because it looks just like the luscious one I ate recently- but your recipe looks so good and easy, so I hope to try it out this week. Well I voted for pot de creme because it looks just like the luscious one I ate recently- but your recipe looks so good and easy, so I hope to try it out this week.

]]> By: rachel http://gezellig-girl.com/2007/02/23/guess-the-dessert/comment-page-1/#comment-1290 rachel Fri, 23 Feb 2007 17:48:42 +0000 http://gezellig-girl.com/blog/2007/02/23/guess-the-dessert/#comment-1290 I really need to start using it more. I think I just forget about it but I have like 6 cans in cabinet! I really need to start using it more. I think I just forget about it but I have like 6 cans in cabinet!

]]> By: Kristen http://gezellig-girl.com/2007/02/23/guess-the-dessert/comment-page-1/#comment-1288 Kristen Fri, 23 Feb 2007 16:07:40 +0000 http://gezellig-girl.com/blog/2007/02/23/guess-the-dessert/#comment-1288 Cheryl: I really just like saying <i>pot de creme</i>, but now I'm gonna have to look up how you actually make it. Rachel: At the risk of sounding crazy, I <i>love</i> evaporated milk. I drink it in my coffee, so I always have an open can in my fridge. Basically, I use it in anything that calls for a small amount of milk or cream -- mac & cheese, creamy soups, etc. Cheryl: I really just like saying pot de creme, but now I’m gonna have to look up how you actually make it.

Rachel: At the risk of sounding crazy, I love evaporated milk. I drink it in my coffee, so I always have an open can in my fridge. Basically, I use it in anything that calls for a small amount of milk or cream — mac & cheese, creamy soups, etc.

]]> By: rachel http://gezellig-girl.com/2007/02/23/guess-the-dessert/comment-page-1/#comment-1287 rachel Fri, 23 Feb 2007 16:00:05 +0000 http://gezellig-girl.com/blog/2007/02/23/guess-the-dessert/#comment-1287 Yum! Pudding is one of those things I like but forget to make. And this uses evaporated milk which is one of those things I keep buying and never using. Yum! Pudding is one of those things I like but forget to make. And this uses evaporated milk which is one of those things I keep buying and never using.

]]> By: Cheryl http://gezellig-girl.com/2007/02/23/guess-the-dessert/comment-page-1/#comment-1286 Cheryl Fri, 23 Feb 2007 14:09:45 +0000 http://gezellig-girl.com/blog/2007/02/23/guess-the-dessert/#comment-1286 Granted, the recipe I use is from my Better Homes and Gardens red-and-white checked cookbook, which I don't have on hand, but I don't remember pot de creme being much more complicated than that. Melting chocolate rather than using cocoa powder, I guess. I haven't made them for a while, but they're in my "easier than you'd think" category. Granted, the recipe I use is from my Better Homes and Gardens red-and-white checked cookbook, which I don’t have on hand, but I don’t remember pot de creme being much more complicated than that. Melting chocolate rather than using cocoa powder, I guess. I haven’t made them for a while, but they’re in my “easier than you’d think” category.

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