Last week I stopped by my favorite thrift shop, and lo and behold – they had brand new oven safe ramekins! A really good brand too! 4 for $3 (they sell these same ones on Amazon for $15). Thrift score!!! Ramekins have been on my want list for the past year, ever since my trip to California, so that I could make pots de creme like I had at Deetjens (see my previous tasting note on this tea to read the story :)
So today I made them with David Lebovitz’s recipe:
http://www.culinate.com/books/collections/all_books/ready_for_dessert/chocolate_pots_de_creme
and we had two of them for dessert tonight. Of course I had to serve them with plain rooibos, just like when I had it at Deetjens. Ahhh, the memories. The plain rooibos was so good with the rich chocolate. Without sweetening, it acted almost like a coffee substitute. Very satisfying paired together.I don’t know when I’ll get back to Big Sur, but I can always have a little taste of it now and again :)
Preparation
Boiling
5 min, 0 sec
Yay Big Sur!
I’m not a big chocolate fan, but my lordy does that recipe look amazing!
Yes the recipe does look good. And weirdly the rich chocolate would be a good match to plain rooibos..
I broke out in a cold sweat just reading the ingredients!