Due to our mutual obsession with French cooking and delicious cheese, my friend Morgan and I had been talking about making a decadent French meal together for awhile. Morgan is in a French band and spends a lot of time in France making her, in my eyes, pretty much a French woman. Which is something I obviously admire and covet.
“I can make a pretty decent pot de crème.” she said with her flawless French accent as we drove to the grocery store and brainstormed what to make for dinner. Let’s just say she was being modest. They were perfect. Morgan got engaged last Sunday, so our dinner was also to celebrate this with her fiancee. And as the three of us delicately made our way through our individual pots de crème for dessert, I lifted my glass to her fiancée and said “Congratulations! You’re marrying a woman who made this!” I realized that perhaps that was something he’d already happily considered about his future spouse. All I know is that the leftover ones in my fridge seem to be talking to me all day “Eat me Heather! Eaaaaat Me!!” Ok, fine. I will.
Morgan’s Pot de Crème
- 2 cups chilled heavy cream
- 4 large egg yolks
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 7 oz fine-quality bittersweet chocolate (not unsweetened), chopped (I used about 6 ounces yesterday because I used 75% cacao)