To continue on my previous post about Friday night’s dinner… It’s time for dessert!
I started out thinking I would just make some chocolate pudding… Then I thought maybe I should do a chocolate pot de creme. Then, as I’m looking in my cabinets, I see the Maple syrup one of our interns bought me from Maine. What about a Maple Pot de Creme? So, I did what I always do, when I think I have good idea… I Google it, to see if it’s actually a good idea. Turns out, it was.
But no, I couldn’t stop there. I always really wanted an excuse to make Creme Anglaise, for two reasons. 1. I made it the day before at work, so it was fresh on my mind. 2. I really, really just love it. It’s almost right up there with ice cream, since it sorta is anyway. So, I made it… with a bit of lavender, because I’ve also been looking for an excuse to use the lavender I bought at Williams & Sonoma a few months ago.
But… Pot de Creme.. with Creme Anglaise. That’s a lot of cream… It needs some crunch. Like a cookie. Like a spice cookie, to play on this fall flavored concoction. A gluten-free one, of course.
All in all, it was delightful. The Perin’s & the hubs enjoyed it.
Maple Pot de Creme from Closet Cooking
- 1 1/2 cups heavy cream
- 1/2 cup maple syrup
- 1/4 teaspoon salt
- 4 egg yolks
- 1/2 teaspoon vanilla extract
- Bring the cream, maple syrup and salt to a simmer in a sauce pan.
- Mix the egg yolks and vanilla in a large bowl.
- Mix the cream mixture into the egg yolks a little at a time.
- Strain the mixture through a fine sieve.
- Pour the mixture into 4 ramekins.
- Place the ramekins in a baking dish and fill the baking dish with hot water until it come halfway up the ramekins.
- Bake in a preheated 300F oven until set, about 50-60 minutes.
- Remove from hot water bath and let cool to room temperature.
Lavender Creme Anglaise from Epicurious
- 1/2 cup whole milk
- 1/2 cup whipping cream
- 1 tsp vanilla bean paste (or more if you like it vanilla-y like me)
- 1 tbsp lavender
- 3 large egg yolks
- 3 tablespoons sugar
- Combine milk and cream in heavy medium saucepan.
- Add the vanilla and lavender.
- Slowly bring mixture to a simmer (I let mine steep for probably 30 minutes so the flavor of the lavender really infuses)
- Once simmering, remove from heat.
- Whisk egg yolks and sugar in a medium bowl to blend.
- Gradually whisk in the hot cream mixture, then return custard to the sauce pan.
- Stir over a very low heat until it thickens, should leave a path on back of spoon if you draw your finger across spoon.
- Strain into a bowl, and chill.
Molasses Spice Cookie adapted from Celiac.com
- 2-1/4 cups gluten-free flour
- 1 tsp pumpkin pie spice (or in my case… ground cinnamon, ginger, nutmeg, cloves)
- 1 tsp ground cinnamon
- 1/2 tsp xantham gum
- 2 tsp baking soda
- 3/4 cup butter, room temp
- 1 cup sugar
- 1 egg
- 1/3 cup molasses
- In a medium sized bowl, mix the flour, spices, baking soda, and xantham gum.
- With a mixer, mix the butter, sugar, egg, and molasses for about 2 minutes or until well combined.
- Slowly add in the flour mixture
- Using a scoop or hands, form balls out of the dough and place onto parchment lined baking sheet leaving 2 inches between.
- Cook for about 12 minutes.
The recipe coats the cookie in sugar before baking, but I skipped through that step.. I didn’t think it was necessary. But, if you do, simple roll in in some extra sugar before putting in the oven.
Well, there you have it. That wraps up Friday’s dinner date night! Hope you enjoy the recipes!