Its the week before Valentines which means that eating sweets all week long is perfectly acceptable! Right? I don’t know about you but I am sticking to that rule for the entire week. Dark Chocolate, Hershey Kisses, Cookies, Cupcakes, Pot de Creme and probably anything else that involves chocolate.
This year for Valentines Day I think we are going to avoid all the crowds and make dinner at home. I am planning on making a Spinach Salad with Pomegranate Seeds and a Honey Mustard Dressing, Steak with a Port and Mushroom reduction, Marscapone and Chive Mashed Potatoes and of course for dessert Pot de Creme .
Pot de Creme is one of my favorite desserts of all times. It is silky and delicious and its kinda like creme brulee minus the crunchy sugar top. I always make a double batch and then split it up to make chocolate and vanilla pot de creme. Its a guaranteed success for any guests or your special someone! You can add different flavorings too if you want mint or coconut or you can sprinkle some fresh fruit or nuts on top for a little extra indulgence!
What do you guys have planned for Valentines Day? Romantic dinners out, cooking at home, breakfast in bed…!?!
Chocolate and Vanilla Pot de Creme
- 2 eggs
- 1 egg yolk
- 1/3 cup sugar
- 2 cups 2% milk
- 1 vanilla bean seeds scraped out
- 60 g dark chocolate
- 1 tsp unsweetened cocoa powder
- Preheat your oven at 325 degrees.
- Add the milk to a pot over high heat. Add the vanilla bean and seeds and bring to a boil. Once boiling, cover the pot, turn off heat and let sit for 45 minutes.
- In a mixer combine the eggs, yolk, and sugar. Mix until well incorporated. Slowly add 3 tbsp of the hot milk mixture while beating. Continue to add the rest of the hot while beating slowly.
- Split the mixture into 2 bowl, both equal in amount. Over a double boiler, melt the chocolate. Add the melted chocolate and cocoa to one of the bowls and mix well to combine.
- Pour the mixture into small ramekins and place them in a baking dish that is half filled with hot water. Be sure the water is about at the half way mark for the ramekin.
- Bake in the oven for 35 minutes until the middle of the creams are still jiggly but are holding together. Once done, remove, cover and refridgerate for at least 2 hours until they are perfectly set.