Pot De Creme with Mint Cream

Pot de creme has always reminded me of my dad. He typically serves this dessert when he has a dinner party, or people at his house he wants to impress. Everyone gets their own ramekin filled with smooth, chocolate creme with a dollop of homemade whipped cream and a small mint leaf to garnish.

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If you’ve never had pot de creme, imagine an adult chocolate pudding cup. It’s rich, creamy and the perfect dish to serve at a dinner party. If you like to party. If you don’t, you should still make 6 servings and just eat them all yourself.

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There’s a part in this recipe where it calls for simmering water. Make sure you’re super careful when you’re pouring the ¬†water into the pan. I was a little too eager and spilled a bit of water into one of the ramekins. If that happens to you, just take a spoon and gently skim the water off the top. It should be relatively easy to remove.

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I hope you enjoy, friends!

Chocolate Pot De Creme

serves 6

2 cups heavy cream

6 oz. semisweet chocolate

4 large egg yolks – at room temperature

1/2 cup white sugar

Preheat the oven to 300 degrees.

In a medium sized saucepan, bring the heavy cream to a simmer. Once the cream is slightly bubbling, remove from the heat and add the chocolate in thirds, continually whisking as you go. Once all of the chocolate is melted, set the pan aside.

In a large mixing bowl, whisk the egg yolks and sugar together until they turn a pale yellow color. It shouldn’t take longer than a minute or two. Once the yolks and sugar are properly mixed, start to slowly add the chocolate and cream mixture into the bowl. Mix thoroughly, but don’t whisk too hard or you’ll add too much air to the mix.

Take six small ramekins and fill them evenly with the chocolate mix. Gently tap the bottom of each ramekin on a hard surface, to make sure no bubbles form. Place each ramekin inside a cake pan with tall enough sides for the water. I used a 9X13″pan.

Fill a tea kettle with water and let it sit on high heat until the water is simmering. Once the water is simmering, pour it into the cake pan, up to one inch on the side of each ramekin.

Wrap the pan in aluminum foil and poke several small holes in the top to let steam escape. Bake for 22 minutes.

Carefully remove ramekins to a cooling rack and let them sit for a few minutes, until they’re cool enough to touch. Transfer the ramekins to the fridge for 2 hours, or until they’re completely chilled.

Top with whipped cream (mint whipped cream recipe below), and fruit and/or nuts of your choice.

Will keep in the refrigerator up to 4 days.

Mint Whipped Cream

2 cups heavy whipping cream

3 tbsp sugar

1/2 tsp mint extract

Combine all ingredients in a stand-up mixer, or use the whisk attachment on a hand mixer. Mix on high until the cream is light and fluffy.

Plum Cake with Fresh Vanilla Cream

I made a plum cake tonight.

I waited all day to make it. I finally got home and started putting things together when I realized I forgot to buy eggs. For anyone that knows me, this isn’t surprising because I forget things all the time, but it doesn’t make it any less annoying.

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This cake was SO GOOD. It’s not overly sweet, so if you like your desserts sugary sweet, I would sprinkle a tablespoon or two of powdered sugar on top after baking. The plums that I used were a bit tart and firm, which I liked, but if you want the plums to be on the softer side, choose ones that are really ripe.

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I found this recipe while reading The Seattle Times. I honestly just stumbled across it, but it’s a great recipe and I would definitely use it again. I would love to try strawberries or mixed fruit next time. The author suggested serving the cake with ice cream or whipped cream, so I decided to make my own vanilla whipped cream. It’s really simple if you have a KitchenAid stand mixer or hand mixer.

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If anyone tries this recipe and has any suggestions, please email me or leave a comment!

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Plum Cake with Fresh Vanilla Cream

adapted from The Seattle Times

serves 8

1 stick unsalted butter

1 1/4 c. sugar

2 c. flour

2 tsp. baking powder

3 eggs

juice and zest of two lemons

1/2 tsp. salt

5 ripe, but firm plums

Preheat oven to 350 degrees and grease a 13×9 cake pan.

Slice plums into medium sized pieces and set aside.

Cream together the butter and sugar until light and fluffy. Add eggs, lemon juice, zest and mix well. Once that is combined, add the flour and the rest of the dry ingredients. Mix well. The batter will be very thick, but it’s supposed to be.

Pour the batter mixture into the greased cake pan and spread around evenly. Arrange the sliced plums on top.

Bake at 350 for 40 minutes, or until golden brown and a toothpick comes out clean.

Whipped Cream

3 c. heavy cream

4 tbsp. sugar

2 tsp. vanilla

Using a stand up mixer or hand mixer, beat the cream, sugar and vanilla mixture on high until light and fluffy.