Tag Archives: ramekins

Mmm…


Ce delicioasa este reteta asta, chiar te face sa inchizi ochii si sa zici: mmm. Se topeste in gura din momentul in care ai gustat-o. Stii, reteta asta seamana izbitor cu crema de zahar ars sau crรจme caramel, cum i se mai zice, doar ca nu e aceeasi. Ea contine smantana grasa si are o textura diferita dar incredibil de bogata. Unora le place foarte mult, mai mult decat crema de zahar ars. Eu trebuie sa recunosc ca o gasesc foarte cremoasa dar nu pot manca mult din ea. O portie imi e de ajuns, altfel s-ar putea sa imi para rau. Sugerez pe langa crema, capsuni, piersici si cirese. Iti dai seama cum arata? Ca un desert regal. Asa da! Eu o vad servita si la o zi de nastere, in loc de tort. Pana la urma, e permisa o variatie, daca se face cu gust.

Ca de obicei, una din sursele mele de inspiratie a fost “Good Housekeeping Cookery Book” 1985 si asa am invatat si eu ca exista atatea creme: Brulee, caramel, custard, spre deliciul meu dar si al altora care nu au mai gustat asa ceva. Sa trec la descrierea acestui desert frantuzesc atat de deosebit.

Creme Brulee

6 portii

Ingrediente:

  • 600 ml smantana grasa
  • 1 baton vanilie
  • 4 galbenusuri
  • 100 g zahar pudra

Preparare:

  • Pune smantana la bain marie adica intr-un vas care este intr-un alt vas mai mare cu apa care fierbe la foc mic. Adauga batonul de vanilie si incalzeste pana aproape de fierbere, apoi scoate de pe foc. Da deoparte si batonul. Iti dai seama ce miros e acum, nu! De fapt tocmai ti-ai parfumat in mod natural dar si imbietor casa. Ai grija la vecini.
  • Bate galbenusurile si 50 g de zahar pudra pana se fac de culoarea untului. Pune putin cate putin in smantana, amestecand continuu sa se omogenizeze bine.
  • Pune 6 vase ramekin, care te ajuta sa servesti in portii individuale, intr-o tava, apoi introdu cu grija destula apa fierbinte, astfel incat ea sa ajunga la jumatatea inaltimii vaselor. Se cheama ca se face bain-marie. Pune cu grija crema in vasele ramekin, incercand sa fie cate mai egala la cantitate.
  • Coace delicatesa la cuptorul incins la 150ยฐC, 300ยฐF, nr. 2 la cuptorul cu gaz pentru o ora. Nu permite ca se coloreze la suprafata. Scoate vasele din tava si lasa-le sa se raceasca, apoi pune-le la frigider peste noapte sau macar cateva ore.
  • Pune restul de zahar pe deauspra si introdu vasele la cuptor sub un gril fierbinte pentru 2-3 minute, pana cand zaharul se caramelizeaza. Lasa-le sa se raceasca, apoi introdu-le iar la frigider pentru putin timp, inainte sa servesti. Stiu ca trebuie sa lucrezi multisor cu frigiderul si cuptorul, dar dupa ce gusti, descoperi ca merita tot efortul.

Pofta buna!

Is There Ever Enough Chocolate?


Are you a chocolate addicted? Then you will love this. Petit pot au chocolat. I remember that this recipe was among the few that I had tried at home, in Romania. I had found it in “The Sunday Times” at the end of my staying in London and I had decided to make it at home. It was worth waiting that long. And last Wednesday I thought of making it again. For Thursday. Why? Because Thursday was my birthday. Wow, I made a rhyme!

When I think of birthdays, I always think of doing something special, as long as is not that traditional. Don’t get me wrong, I am quite old-fashion in some ways but not in other ways. So, these delicious pots seem just perfect to indulge on somebody’s birthdays. You have a perfect smooth chocolate cream and you will ask for more until you die. Of pleasure, of course. I am sorry to ruin your daydreaming but let’s get to work.

Petit Pot au Chocolat

Serves 8

Ingredients:

  • 350 ml double cream
  • 1 vanilla pod, split lengthways or 2 tbsp of vanilla sugar
  • 250 g plain chocolate, broken into pieces (remember, remember: at leat 70 % cocoa)
  • 150 ml milk (full fat please, please, if you make it for your birthday, spoil yourself)
  • 4 small egg yolks
  • 2 heaped tbsp icing sugar (or simply sugar, if you don’t have icing sugar)

Method:

  • This is my favourite part. ๐Ÿ˜‰
  • Preheat the oven to 140ย ยฐC, 275ย ยฐF, Gas Mark 1.
  • In a saucepan, warm the cream with a vanilla pod, whisk to disperse the vanilla seeds, the cover and leave to infuse for 30 minutes. With vanilla sugar just make sure it melts in the cream and leave to cool.
  • In another pan, melt the chocolate in the milk. (I know you will taste a bit. )
  • In a bowl, beat together the egg yolks and sugar, add the chocolate milk and vanilla cream, then blend thoroughly. (I bet that you will taste again, and I win. What I win? I won’t wash the dishes.) Pass through a fine sieve and pour into a little pots or ramekins. (I adore ramekins, there are never enough for me, that is why I have decided to buy some more the moment I am in London.)
  • Bake in a bain-marie in the oven for 45 minutes to 1 hour, or until slightly puffed-up and spongy. Don’t worry about the crust forming top. It may look as it is overcooked but it is not. Plus, this crust when cold, covers an intense chocolate cream. Cool in the fridge for at least 6 hours before serving.

Bon appetite!

PS: Some pictures with my “birthday cake”.

Petit Pot au Chocolat

Yummy!

Petit Pot au Chocolat

Blow the candles! ๐Ÿ˜‰