Chocolate Pots de Crème (Cayenne-Chocolate)

I have found my new obsession.  Perfect, creamy, fun, little pots de crème.  They’re adorable, sophisticated, and utterly divine.  I eat them tiny spoon-scrape by tiny spoon-scrape because I absolutely don’t want the taste to end.  These chocolate delights are unbelievably decadent and rich.  The texture is the perfect blend of smooth yet solid, something dense but something that will melt like satin on your tongue.  This is the kind of dessert that turns heads, the kind that will leave your friends dumbfounded and wanting more.  The best part is that it’s so versatile.  This recipe can be added onto, tweaked, and modified almost endlessly.  That’s why it never gets old and always stays fun.

I’ve included the recipe for my absolute favorite version: cayenne-chocolate pots de crème.  It’s got a sweet spice that pricks the tongue gently before rolling into a slow, sensuous warmth.  The combination of cayenne and cinnamon is classic, but combined with the silky richness of the chocolate, it creates a unique and irresistible taste.  Eating these little pots de crème is truly an experience.

CAYENNE-CHOCOLATE POTS DE CRÈME:

Ingredients:

  • 1.3 oz. unsweetened chocolate
  • 2 oz. sweetened chocolate
  • 2 large egg yolks
  • 3 tbsp powdered sugar
  • 2 sprinkles cinnamon
  • 1-2 dashes of cayenne
  • 1 pinches of salt
  • 2/3 c heavy cream
  • 1/6 c half n half
  • 2 tsp bourbon

Directions:

  1. Finely chop (or grate) your chocolate into a medium-sized, heatproof bowl.  Set a sieve or a strainer over the top (make sure it’s not too fine, otherwise your creme anglaise may not pass through easily)
  2. Whisk your egg yolks and powdered sugar together in a small saucepan. Then, whisk in your heavy cream, half ‘n half, cinnamon, cayenne, and salt (it’s a good idea to taste the mix now, to see if it has enough cinnamon/cayenne.  Remember that the point of this is the spicy kick of cayenne; the cinnamon is only there for additional warmth and a subtle touch of aromatic spice).
  3. Heat  this mix (your crème anglaise) over medium-low flame until thickened (8-12 minutes), stirring constantly (really, constantly.  Get lazy and you end up with lumpy bits of cooked egg not a smooth crème anglaise).
  4. Pour immediately through strainer onto your chocolate and let stand for 3-5 minutes.
  5. Whisk together mixture, adding in your bourbon as you go.  You should also taste your mixture again and add more cayenne, if needed; the rich chocolate taste may cut out some of the cayenne’s punch.
  6. Pour into ramekins and let stand to cool.  Then cover and store in refrigerator for at least 2-4 hours.

Tips:

Stir, stir, stir, stir, stir your crème anglais.  Heat it slowly, building up the consistancy, and keep it lively (treat it like a good romance).  You want every part of your crème anglaise in equal movement at all times (just don’t get splashy and rambunctious).

Add in a splash of alcohol (rum is always a good, complimentary option) to help keep your chocolate pots de crème nice and smooth.  Just don’t add too much or you’ll cut out the chocolate flavor.

If you’re one of those rare people who don’t taste cayenne as spicy (like me), it’s best to have a guinea pig standing by to taste your creation as you go and make sure it’s edible for everyone (unlike my first batch).

*Other variations I like are espresso+vanilla (mix up about 1 tsp strong espresso and 2 tsp vanilla, add in after the chocolate has melted), ginger+anise (mince some fresh ginger and toss it in your crème anglaise with 3/4 tsp anise seeds; you can add in some powdered ginger, too, once your chocolate has melted), and orange liqueur (grate some orange zest and add into your crème anglaise; stir in some vermouth or orange liqueur once your chocolate has melted)

A Pancake’s Pancake

I am not impressed with recipe titles that include words such as “ultimate” or “absolute best”, they never seem to live up to their names.  Having said that, these pancakes almost moved me to name them “The Ultimate Super Absolute Best Pancakes in the Entire Universe of All Time”.  They are that good.

I was first attracted to this recipe because it called for the egg whites to be whipped, which was novel and seemed like a promising way to ensure very fluffy pancakes.  I finally made these pancakes for my father last weekend, who declared them to be the best pancakes he’d ever had; when I tasted one, myself, I had to agree.  These are pancakes the way pancakes were meant to be.

PERFECT PANCAKES:

Slightly adapted from Martha Stewart’s “Neil’s Pancakes” recipe

Yields about 8 pancakes

Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/8 cup sugar
  • 1 pinch salt
  • 3/2 cup whole milk
  • 6 tbs unsalted butter (melted)
  • 1 tsp vanilla extract (or rum)
  • 2 egg yolks
  • 3 egg whites (room temperature)
  • 1/4 cup lemon zest (optional)

Directions:

  1. In a large bowl, sift your flour, baking powder, sugar, and salt.
  2. In a medium bowl, whisk together your milk, melted butter, vanilla/rum, and yolks until well combined.
  3. Then, whisk your yolk mixture into your dry ingredients until just combined (it’ll be a little lumpy)
  4. In a small bowl, use a hand mixer to beat your egg whites into stiff peaks. Carefully fold your egg whites into the batter until fully incorporated (some small clumps of egg whites are fine)
  5. Butter your frying pan and heat it over a medium flame.  Use a ladle to drop batter onto it, and check it occasionally by using a spatula to carefully lift part of the pancake to check if the bottom is golden-brown.  Once done, flip the pancake and fry the other side to match.
  6. Top with fresh berries, syrup, bananas, sugar, or anything else.  These will go great with anything (they’re unbelievably good plain, too)

Review:

These pancakes are scrumptious, fluffy, heavenly, delicious, delectable, and absolutely perfect.  They’re gorgeous, puffy little golden cakes.  They’re amazingly airy and tender with a rich, full taste.  They come off the skillet looking like professional, magazine-cover pancakes and they taste even better.  So many recipes guarantee delicious, fluffy pancakes, but these are in a different league altogether.  If you like truly fluffy, full-flavored, classic pancakes, then these cannot, will not disappoint.  As my father said, “these are the pancakes other pancakes dream of becoming”.