Vanilla Pots De Creme (Cheat)

There’s five days until Christmas, and I haven’t posted a single Christmas recipe – and I still am not.

Vanilla Pots De Creme

Vanilla Pots De Creme

For those who don’t know – pots de creme is a French custard-like dessert, commonly flavored with chocolate as chocolate pots de creme. Personally, I think I’d prefer vanilla, as it carries a subtle, sweet, yet decadent flavor without being too rich.

Vanilla Pots De Creme

No, I have nothing against Christmas recipes. In fact, I have a few dozen gingerbread recipes bookmarked, yet I haven’t had the chance to make any of them due to the masses of assignments and tests that the IB has thrown at me for the past few weeks. In a way, that load of work and stress reflects the load of stress that comes with Christmas planning for many people as they try to ice their sugar cookies and gingerbread men and cry over collapsing gingerbread houses. Thus, I’ve proposed a solution – vanilla pots de creme.

Vanilla Pots De Creme

Vanilla Pots De Creme

Vanilla Pots De Creme

Vanilla Pots De Creme

This recipe could save you loads of stress if you’re planning any sort of huge holiday party. You can easily make them a day or two ahead and keep them in the fridge. Then, when it’s dessert time, just throw on some berries and a sprig of mint and you’re good to go!

Plus, they’re quite easy to make, look hella impressive, and taste hella amazing.

Vanilla Pots De Creme    Vanilla Pots De Creme

Vanilla Pots De Creme

Vanilla Pots De Creme

Makes 4-10, depending on size

Ingredients

  • 300ml milk
  • 300ml cream (I used light cream with 35% fat)
  • 2 teaspoons vanilla extract or 1 vanilla bean
  • 65g granulated sugar
  • 5 egg yolks
  • Toppings (fresh fruit, mint) (optional)

Method

  1. In a medium saucepan, whisk together the milk, cream, and vanilla extract together over medium heat. If using the vanilla bean, cut it open and use a knife to transfer the seeds into the milk mixture, and then add in the whole bean in to soak as well
  2. Add in the sugar and bring to a boil over medium heat, whisking gently. When the sugar has completely dissolved, remove from heat and set aside with a lid on it.
  3. In a large mixing bowl, gently beat the egg yolks. Do not whip – You want to avoid getting air into any of the mixtures
  4. Remove the vanilla bean from the saucepan, and place the saucepan over low-medium heat Add in the egg yolks, stirring as your pour. Continue to heat the mixture, stirring constantly, until it boils
  5. Transfer the mixture into a bowl through a sieve and allow to cool before covering the bowl in plastic warp and refrigerating for 2 hours
  6. Preheat oven to 150 degrees Celsius of 300 degrees Fahrenheit
  7. Remove mixture from fridge and transfer into ramekins or cups of choice (I used glass ramekins and shot glasses). If there are any bubbles on the surface, use a spoon to remove them
  8. Bake them in a water bath* for 50 minutes. They should be rather thick, but will still tremble when shaken
  9. Remove from oven and transfer to fridge for at least 5 hours before adding toppings and serving. They’ll last in the fridge for up to 3 days

*There are many ways to make a water bath. You can fill a baking sheet with water and place the ramekins/cups into it, or you can fill a non-leakable baking tin with water and place them in that as well. Just make sure that none of the water gets into the actual mixture. Do not omit the water bath, as the pots de creme won’t cook properly

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Mini Blueberry and Chocolate Tart (Clean)

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I’m in awe. This tart tastes just like any other tart would, except it’s good for you. Yeah, I’m saying that the crust and the custard are both refined sugar free, and just refined-free overall.

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I’m seriously so in love with this recipe, though. It was gone within minutes. Then again, it was a mini tart and I split it among four people, but I could’ve easily eaten it alone, but I wanted everyone to try this tart. My mom was pretty surprised to find out that the whole thing was healthy. She could tell that the majority of the crust was made from buckwheat flour, but everything just works together so well.

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I did try to layer the custard with thin layers of chocolate, which kinda worked. I was a little impatient with it, but I’m sure that if you have plenty of time on your hands, this little tart could turn out to be even more of a masterpiece than it already is.

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Oh, and feel free to use any type of berries you desire. I just used blueberries because it was blueberry season and I practically had boxes of fresh blueberries begging to be eaten before they went bad, so that’s what I went with. Raspberries would be lovely, or maybe banana coins?

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Oh, and I almost forgot. In case you missed my post on Instagram, I was recently featured as this week’s Cooking Superstar at Cut Out + Keep! If you click here, I’ve featured some of my favorite recipes on the website and there’s a little interview there, too, so if you checked that out, that’d be amazing 🙂

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Notes: 

*If you want a vegan version of the custard, you can go back to where I got the original recipe from here and there’ll be a vegan custard recipe.

**You don’t have to layer the custard and chocolate the way I did. You can simply use most of the chocolate to cover the crust, allow to harden, pour in all of the custard, and then swirl the remaining chocolate on top.

Mini Blueberry and Chocolate Tart

Adapted from The Smoothie Lover

Ingredients

Crust

  • 1/2 cup brown rice flour
  • 1/4 cup buckwheat flour
  • 1/4 teaspoon salt
  • 2 tablespoons coconut oil, solid
  • 2 tablespoons maple syrup or sweetener of choice
  • 1 1/2 tablespoon cold water

Custard*

  • 1 egg
  • 3 tablespoons maple syrup or sweetener of choice
  • 3/4 cup + 1 tablespoon milk
  • 1 tablespoon corn starch
  • 1 teaspoon pure vanilla extract
  • 40g dark chocolate, melted
  • Handful of fresh berries

Method

  1. Preheat oven to 200 degrees Celsius or 390 degrees Fahrenheit
  2. For the crust, whisk together the rice flour, buckwheat flour, and salt in a medium bowl
  3. Using your fingers or a fork, mix in the cold coconut oil until well combined and resembles coarse sand. Add in maple syrup and cold water and stir until a dough forms
  4. Press the dough into a greased, small spring form baking dish
  5. Bake for 15 minutes, until the crust is browning slightly. Let cool completely before placing into the fridge
  6. For the custard, whisk all the custard ingredients together in a medium saucepan until smooth
  7. Heat the saucepan over medium heat, whisking constantly. Let it boil, whisking constantly, until the bubbles become big and the mixture thickens. Transfer the custard onto a place and let cool completely
  8. To assemble**, place about a third of the melted chocolate onto the chilled crust, smoothing it out to cover the bottom and sides in an even layer. Allow to harden
  9. Add half of the custard and another third of the melted chocolate. Place in freezer until the chocolate has hardened. Add the remaining custard and swirl the remaining chocolate and freeze until chocolate has set (5-10 minutes)
  10. Top with fresh berries and serve