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Pots de Creme

Okay, first of all, here’s how you do NOT pronounce Pots de Creme: “Pawts deh Creem.” Here’s how you DO pronounce Pots de Creme: “Po de Krehm”, or, if you want to get really technical, “Po de k(insert phlegmy, back-of-the-throat crackly French sound)ehm”. Okay, now that we have that life-altering issue under control, let’s talk about this delightful dessert! Folks, I can’t begin to express to you how monumentally easy this Pot de Creme is to prepare, and how truly delicious it is. Short of sticking a spoon in a pint of Haagen Dazs and throwing it at my dinner guests, this is definitely the easiest dessert in my arsenal. Now, it does need to chill for 3 to 4 hours before serving, so it does require a tiny bit of planning. Hypothetically speaking, of course. Let’s make Pots de Creme! The Cast of Characters: Semi Sweet Chocolate Chips, Eggs, Vanilla (OR Cognac, Grand Marner, etc.), and Strong Hot Coffee. See this? Not really on the rage part. Crack in four eggs… Add 2 teaspoons of vanilla. 1.

http://thepioneerwoman.com/cooking/2008/05/easy-delicious-and-yes-elegant-pots-de-creme/

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