I couldn’t leave you without sharing another recipes from the book, could I?
This time a little something sweet…
… something with chocolate.
How do chocolate, hazelnut and fleur de sel pots de crème sound?
This is a simple and easy treat that I make for my family often just like the custard pots that we ate for an afternoon when I was young.
Jon and Miren made a batch with me before school on Monday when I returned from France. “Can we make custard, amatxu?” they ask. This is our playful time together.
They like cracking, whisking and pouring while I assist them through the process. Miren dips her fingers in the raw eggs and Jon reminds her of Nadia’s childhood story. “Remember Miren when Nadia had to drink a raw egg smoothie before swim practice every morning? Let’s leave the raw egg alone”
And she listens.
I found these tiny crabapples at the market. They nearly look like cherries, don’t they?
I made a simple syrup with equal amounts of water and sugar and a whole vanilla bean. Then gently poached the crabapples in the syrup for a couple of minutes until soft and the skin began cracking.
They glisten with tiny specs of vanilla.
And so after school we have been enjoying these chocolate, hazelnut and fleur de sel pots de crème with poached crabapples. I eat them with seeds and all.
And stay tuned next week, I have a giveaway planned. One that I think you will like.
Chocolate, Hazelnut, and Fleur de Sel Pot de Crème
from “Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking”
Makes six 4-ounce custards
1/4 cup (30 g) hazelnuts
2 cups (500 ml) unsweetened coconut milk
1 vanilla bean, split lengthwise and seeded
2 egg yolks
1/4 cup (50 g) coconut palm sugar or light brown sugar
2 tablespoons hazelnut butter
2 ounces (60 g) milk chocolate, finely chopped
2 ounces (60 g) bittersweet chocolate, finely chopped
1/2 teaspoon fleur de sel
1. Preheat the oven to 350oF (180oC). Roast the hazelnuts on a baking sheet for 5 to 7 minutes until golden and fragrant. Place them in a dry kitchen towel and rub the towel against their skin to remove it. Let the hazelnuts cool and then chop them coarsely. Reduce the oven temperature to 300oF (150oC).
2. In a medium saucepan, heat the coconut milk, the vanilla bean, and its seeds over medium heat. Bring to a low simmer.
3. Meanwhile, in a medium bowl, whisk together the egg, egg yolks, coconut palm sugar, and hazelnut butter until almost lump-free.
4. When the coconut milk has come to a simmer, remove the pan from the heat. Remove the vanilla pod and add the milk and bittersweet chocolates. Stir to melt the chocolates into the milk.
5. Pour a little bit of the hot coconut milk mixture over the eggs while whisking to keep the eggs from coagulating. Add the rest of the mixture and whisk. Strain the mixture through a fine-mesh sieve into a clean bowl. Add the fleur de sel and stir.
6. Pour the custard into 6 (4-ounce) oven-safe ramekins or jars. Place the ramekins in a deep baking pan and place the pan on the oven rack. Add enough hot water to the pan to come halfway up the sides of the ramekins, creating a water bath.
7. Bake the custard for 30 to 40 minutes or until the center is set. Let the ramekins cool to room temperature. They can be served at room temperature or chilled.