I’ve inherited the current use of my Mom’s 1969 version of the Betty Crocker cookbook. I’ll be posting some more recipes from it shortly, like my sister’s winning Banana Cake. Mmmmm. Pure Betty Crocker.
This cookbook also has recipes for aspic. It’s old school.
The recipe for pots de creme is easy, simple and totally wonderful. I made it most recently for the Fixes when their new daughter was born.
I’d love to buy a new used book, this one is falling apart. I found some for $150. Are you kidding me?
I like using bittersweet chocolate for this because I don’t like overly sweet desserts, especially sweet chocolate.
Now, the eggs need to be separated then tempered.
So, I poured a bit of the melted chocolate mixture into the egg yolks and added the vanilla. Because this was being served to a nursing mom I made sure to cook the mixture longer to be TOTALLY sure there was no salmonella. That meant that I didn’t get any pictures because I had to stir the whole time to keep the mixture from turning into scrambled chocolate yolks. NOT yummy.
It is easiest to pour the chocolate into a 2 cup measuring glass and then into the little dishes.
When I was done, I had a thought…
Oh yes, dark chocolate with a touch of salt.