Day 11: 12 Days of Recipes 2017 - Pots de Crème & Baking Lovers

December 20, 2017

Day 11: 12 Days of Recipes 2017 - Pots de Crème & Baking Lovers

Day 11: Gift & Stocking Stuffer Ideas

Baking themed gifts are super fun. If you find yourself scratching your head as to what to get someone on your list, you can never go wrong encouraging someone to bake more often (with the high chance of getting in on the results!) Spatulas can break down over time and you can never have enough of them. Grab one in their favourite colour and build out from there!

If you're really looking to raise the bar, why not pick them up a Crème Brulée torch (and some new ramekins) to encourage their inner culinary adventurer. Everyone loves playing...sorry, COOKING with fire.

 Preparation of crème brûlée: Caramelise the sugar layer (on the topped and cooled egg-sugar cream in a small casserole dish) with a small hand-held gas burner. Photo by star5112, Flickr | Well Seasoned, a gourmet food store in the Fraser Valley

Belgian Chocolate Pots de Crème with Cardamom Whipped Cream & Fresh Mango

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC


  • 4 oz semi sweet chocolate, finely chopped
  • 1½ cups whipping cream
  • 4 large egg yolks
  • 2 tablespoons sugar
  • ½ tsp ground cardamom
  • A few slices of fresh mango
  1. Put oven rack in middle position and preheat oven to 300°F.
  2. Put chocolate in a heatproof bowl. Bring 1 cup of cream just to a boil in a small heavy saucepan, then pour over chocolate, whisking until chocolate is melted and mixture is smooth. Whisk together yolks & 1 tbsp. of sugar, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
  3. Line bottom of a baking pan with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer.
  4. Divide custard among 4 ramekins, then bake custards in a hot water bath, pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes. Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.
  5. Whip the remaining cream using a whisk or electric mixer until thick. Mix in remaining sugar and cardamom. Garnish each pot de crème with a dollop of cardamom cream and some sliced fresh mango.

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