I’m not a big fan of all desserts, but I have always loved the richness and pudding like consistency of pot de crème. I recently made a batch of this decadent treat and decided to add both hazelnuts and ground coffee to give it an even richer flavor. Suffice to say that we each had more than one serving even after a full dinner.
Ingredients: 1 1/2 cups milk, 1 1/2 cups heavy cream, 6 egg yolks, 1 teaspoon vanilla extract, 6 tablespoons sugar, 1 tablespoon ground coffee, 8 ounces chopped dark chocolate, 1/4 cup whole hazelnuts, 1 tablespoon powdered sugar
Instructions: add milk, 1 cup heavy cream, egg yolks, vanilla extract, sugar, and ground coffee to a saucepan. Beat with a whisk and bring to a simmer. Simmer for 8-10 minutes, continuing to whisk every couple of minutes, until mixture begins to thicken and sticks to whisk. Add the chocolate, hazelnuts, and hot milk mixture to a blender and blend until smooth. Pour into individual ramekins and refrigerate for at least 3 hours, until mixture is set. To make whipped cream add the remaining 1/2 cup heavy cream and powdered sugar to the bowl of a stand mixer and mix on medium speed until soft peaks form, about 6-8 minutes.
Top the pot de crème with a dollop of whipped cream and chocolate and hazelnut shavings.
I’m training for a half marathon and prepping to go wedding dress shopping in two months (eeek!), so indulging in holiday treats isn’t that much of an option for me right now. If you’re looking for a healthy fall treat (that tastes like a cheat), I would highly recommend these muffins. They came out moist, not too sweet, and rich with pumpkin and autumn spice flavors. It’s a great midday treat that we enjoyed with some fresh coffee.
1 cup of pumpkin purée
1 1/2 cups whole wheat flour
1/2 cup brown sugar
1/2 cup of honey (I’ve read using just honey works well too – just double the amount to replace the brown sugar)
1/2 cup vegetable oil
1 1/2 tablespoons pumpkin pie spice
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup dark chocolate chips (optional)
1 tablespoon coarse raw sugar for topping
Pre-heat oven to 375F.
In a bowl, mix the flour, pumpkin spice, baking powder, baking soda, salt, and brown sugar. Sift the dry ingredients together and add the pumpkin puree, oil, eggs, honey, and chocolate chips. Thoroughly mix all ingredients together with a spoon.
Line a muffin pan with paper liners and scoop the mixture evenly into the pan. If desired, sprinkle a little bit of coarse raw sugar over each muffin – it will give the top a sweet crunch and it looks very pretty.
Bake for 20 minutes or until a toothpick comes out clean.
Then try to let them cool before eating…which can be the most difficult part.