White Chocolate Pot de Creme
White Chocolate Pot de Creme
4 oz. white-chocolate, chopped
6 large egg yolks
2 whole eggs
1/2 cup sugar
3 cups heavy whipping cream
1 cup whole milk
1 1-inch-by-3-inch strip lemon peel
1/2 teaspoon vanilla extract
8 5-oz. ramekins
Fresh raspberries and whipped cream for garnish (optional)
Preheat oven to 300 degrees F. Put white chocolate in a small metal bowl and melt over a pot of simmering water. Keep warm on low heat.
Put egg yolks and whole eggs in a medium mixing bowl and whisk; add sugar and whisk until combined. Set aside.
Pour cream, milk, and lemon peel into a heavy sauce pot. Scald the mixture over medium-high heat.
Whisk the cream into the egg mixture, add vanilla and warm chocolate, and whisk to combine. Push custard through a sieve and pour into ramekins.
Place into an oven-proof pan with 1- to 2-inch sides. Fill pan with hot water (enough to reach halfway up ramekins). Cover pan loosely with aluminum foil.
Bake pot de creme for about 35 to 45 minutes. Check after 25 minutes. Custards are done when edges are set but center is slightly shaky.
Remove ramekins from water, cool, and refrigerate for several hours or overnight, until cold. Serve with a dollop of softly whipped cream and a few raspberries, if desired.
Serves 8.
Raspberry-Heart Cookies
1/2 cup soft, unsalted butter
1/2 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1-1/4 cup all-purpose flour
1 small jar raspberry preserves
1 heart-shaped cookie cutter
Powdered sugar for dusting
Preheat oven to 300 degrees F. With an electric mixer, cream together butter and sugar in a bowl. Add egg yoke and vanilla. Beat until combined. Add nutmeg and flour and mix on low speed until just combined.
Scrape dough onto a sheet of plastic wrap, and refrigerate for 1/2 hour.
When chilled, roll dough 1/8-inch thick on a lightly floured board, use only enough flour to keep dough from sticking. Cut into heart shapes and place on lightly buttered baking sheet.
Bake for about 10 minutes until lightly browned. When cookies are cool, place 1/2 teaspoon of raspberry jam on bottom side of one cookie and place another cookie on top (bottom side down) to form a sandwich.
Dust cookies with powdered sugar. Makes about 15 cookies, depending on size of cookie cutter.
