Cafe au Lait Pots de Creme

Doesn't this sound intimidating?  Well, it isn't.  Pots de Creme is just a really fancy way of saying, PUDDING!  Yet, with the volume turned up.

Isaac loves Pot de Creme.  I make mine in little 2 ounce custard dishes ( actually, they are Chinese tea cups ) and on a good day I can get 8 custards out of one recipe.  All 8 disappear within 2-3 days and most likely it is Isaac whom has eaten them all!

I licked the spoon.  These are creamy, flavorful from the espresso, and bowl lickin good!  I believe the secret ingredient in this recipe is the brown sugar.  I altered the original recipe just a tad, regardless the results were delicious!  This is the perfect week night dessert as it takes minutes to make and can be ready in a flash.

Cafe au Lait Pots de Creme
adapted from Melissa d'Arabian

ingredients:
3/4 cups milk
1/2 cup cream
2 Tbls. sugar
2 Tbls sucanat
1 Tbls. espresso powder
1/2 vanilla bean ( beans scraped from the pod)
pinch of salt
1 egg plus 2 egg yolks

instructions:
• preheat oven to 325*
• warm some water in a tea kettle
• in a small saucepan, combine the milk, cream, sugars, espresso, vanilla bean ( scrape the beans from the pod and put both the pod and the beans into the saucepan ), and salt.  Heat over low heat just until starting to boil.
• in a measuring cup whisk the egg yolks and the one egg.
• once milk mixture reaches the almost boiling point, pour about a 1/4 cup of the mixture into the egg mixture.  do this slowly, you don't want to "cook" the eggs.  keep adding the milk mixture a little at a time until all is incorporated.
• pour the custard into 8-2 oz. ramekins or 4-4oz ramekins and place in a baking dish.
• fill the baking dish to the halfway point of the ramekins with the heated water ( I like to put my ramekins into the baking dish and put it in the oven.  once steady, i pour the hot water into the pan.  push the oven tray back, gently and close the oven door).
• bake until the edges are set, but still a little wobbly, about 20-25 minutes.
• remove ramekins from the water and place on a small sheet pan filled with ice water.  let cool.
• refrigerate until serving

I dusted each custard dish with a little cocoa powder

Daring Bakers; Bakewell Tarts

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.

This was a very busy baking month for me, so I didn't get around to making these until this morning.  I had already made the jam earlier in the week, so I didn't really have that much to do.  I made the dough early in the morning, then Levi and I headed out to the Santa Monica farmers market.  When I got home, I rolled out the dough and placed them in their tart pans and then froze them for a while (I opted to take a nap, so I left them in a little longer than normal).  I baked the tarts and while they were baking, I made the Frangipane.

Super easy!  My hubby loves anything with almonds, so he is going to be one happy guy tonight!

THESE ARE DELICIOUS AND SO WORTH THE "CHALLENGE"

Sweet shortcrust pastry

• 225g (8oz) all purpose flour
  
• 30g (1oz) sugar
  
• 2.5ml (½ tsp) salt
  
• 110g (4oz) unsalted butter, cold (frozen is better)
  
• 2 (2) egg yolks
  
• 2.5ml (½ tsp) almond extract (optional)
  
• 15-30ml (1-2 Tbsp) cold water
  

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes.

I then rolled them out and made small, 3" tarts.  Roll out dough and place in tart shell.  Freeze for around an hour.  Remove from freezer and line with foil and cover with pie weights.  

Blind bake tart shell 325* for 15-18 minutes.  Remove from oven and let cool, slightly.

Strawberry Lump Preserves

(adapted from The Breakfast Book by Marion Cunningham)

• about 4 Cups strawberries, washed & hulled, cut in half
  
• 1/2 Cup sugar
  
• 1/2 Cup fresh lemon juice

Choose a sunny, warm day to do this.  Mash half the berries and put in a saute pan.  Stir in sugar and lemon juice and cook over medium-low heat for 1-2 minutes, stirring constantly.  Add the rest of the strawberries.  Turn the heat to medium and still stirring, bring to a boil.  Spoon off the foam and let boil for about 10 minutes.  Remove from heat.

Pour the preserves into a large shallow dish so they are spread out in a thin layer.  Cover with cheesecloth and put outdoors in the sunshine for at least 6 hours.  

Spoon into jars and cover.  Store in fridge for up to 10 days.  After that, freeze in containers.

Frangipane

• 125g (4.5oz) unsalted butter, softened
  
• 125g (4.5oz) icing sugar
  
• 3 (3) eggs
  
• 2.5ml (½ tsp) almond extract
  
• 125g (4.5oz) ground almonds
  
• 30g (1oz) all purpose flour
  

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Assembly

Preheat oven to 200C/400F.

Spread as even a layer as you can of jam onto cooled  pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and sprinkle with sliced almonds. 

Bake mini tarts for 20 minutes. 

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.