This little lady’s still quite obsessed with a little site called Pinterest. I’m legitimately going to need a pintervention soon, especially if the pinspiring puns continue.

P-anyways. (ok. That one’s a stretch.)

Tackling another recent pin: chocolate pots de creme. Eeep!

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Recipe via tastingtable.com

Yield: Four 4-ounce ramekins

Cook Time: 5 minutes (plus overnight refrigeration)

{always be prepared}

{un cafe, s’il vous plait}

INGREDIENTS
1 cup coarsely chopped semisweet chocolate
3 large egg yolks
1 cup heavy cream
½ cup granulated sugar, divided
½ vanilla bean pod, split and scraped
¼ cup hot water or coffee
Pinch kosher salt

DIRECTIONS

1. Place the chocolate in a medium bowl and set aside. In a medium bowl, whisk together the egg yolks and set aside.

2. In a medium saucepan set over medium heat, combine the cream, ¼ cup of the sugar and the vanilla-bean pod and seeds and bring to a rapid boil.

{pouring the hot cream into the eggs}

3. Slowly pour the hot-cream mixture into the eggs, whisking to combine. Over the bowl of chocolate, strain the mixture through a fine-mesh sieve (discard the vanilla pod). Gently whisk in the water and salt until the mixture is smooth. Pour the mixture into four 4-ounce ramekins and refrigerate overnight. To serve, sprinkle each pots de crème with 1 tablespoon of the remaining granulated sugar and use a torch to caramelize the sugar.

{straining through a sieve. so fancy!}

{fire!!!}

Serve immediately. (If you don’t have a kitchen torch, use the broiler: Adjust the oven rack to the highest position and heat the broiler to high. Place the sugar-sprinkled pots de crème on a rimmed sheet pan and set under the broiler until the sugar is browned, turning the sheet pan midway through broiling. Note: Keep an eye on the pots de crème as the sugar can burn quickly.)

{the hardest part is waiting for them to refrigerate overnight}

{voila!}

This work, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.