It is snowing, freezing and raining and...... it looks like mother nature is a bit confused......... :P
The temperatures are ranging anything between -4 to 2°C here. The wind is chilly, but not quite like last year. I have become so lazy because of all this and I don't even feel like stepping out of the house. Winter is one season that makes every person feel lazy, tired (hey, I am becoming downright lazy now a days ! too bad.....)
Enough of that lazy talk :P.... I have been dreaming food ! (now that is something different ........I mean not so normal in my life). Even though I admit that I am a big time foodie, that is not something I have ever dreamt about, I mean different sorts of combinations just whizzing away like crazy in your head. And you looking for opportunities to test them. Well, I am still in the process of testing those combinations.
While all this was going on, there were two egg yolks chilling out in the refrigerator. Now I had to do something with them and what a matter of coincidence....... Fanny from Food beam had just posted her recipe of pot au creme de chocolat. Now, I had to try that recipe !
The recipe required heavy cream and milk, I had only low fat cream. I was thinking let me try out and see whether it works. It was good. There is something about baking that has fascinated me since I was a child. I had always wanted to own an oven in which I could bake different sorts of dishes, be it sweet or savoury. Here it my first try and my own recipe for pot au creme, It makes 2 portions.
Cream 25% - 160 ml
Egg yolks from 2 large eggs - 2 (37 gms)
Powdered sugar - 1 tbsp (10gms)
Mixed berries (I used the frozen ones) - 40 gms
Bitter sweet chocolate, finely chopped - 65 gms (can be reduced according to taste)
This is the procedure that I followed,
1. Preheat the oven at 150°C and simultaneously also heat some water in a vessel/pan up to when the water starts simmering. Make the two ramekins ready by placing 20 gms of mixed berries in each of it.
2. Pour the cream in a pan and whisk the egg yolk with the powdered sugar in bowl.
3. When the cream starts steaming, remove from heat. Now, slowly increase the temperature of the egg and sugar mixture by adding the hto cream in parts and then mixing everything in. (you do not want to scramble of the egg yolks, take care !)
4. Now add in the chocolate and mix nicely to dissolve it in the mixture.
5. Place the ramekins in a deep oven proof dish and pour the simmering water upto halfway outside the ramekins. Place the dish in the preheated oven and bake at 150°C for 30 minutes.
6. After removing from the oven, allow the ramekins to cool completely before refrigerating them atleast for 3-4 hours or overnight before serving them.
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