Posted by Grace Massa Langlois on Friday, 21st May 2010
Keeping my fingers crossed that the weather will cooperate for the long weekend. We opened the pool yesterday, and if everything goes as planned the gas man will be here today to inspect the heater and fire it up! Looking forward to relaxing by the pool, grilling a few steaks and enjoy a daiquiri or two.
Matt’s been craving brownies for the last couple of weeks and as promised (a little late on my promise) I finally delivered. There are so many brownie recipes from which to choose. A few years back I found this recipe for Fudgy Chocolate Brownies from Martha Stewart and it’s become a family favourite and really the only recipe I go to when making the standard brownie. It is so decadent, very moist. If you can, use a good quality chocolate when making these fudgy brownies, it makes a world of difference.
These brownies are great served warm, topped with ice cream, sweetened cream, chocolate fudge sauce and a sprinkling of finely chopped hazelnuts, Chocolate Fudge Brownie Delight, as we call it, now this is decadent!
The other day when I was twittering, Darren from DMANBURGER, mentioned his site was going to be featured in an upcoming edition of The Food Magazine. Darren is a chef and he trained at the French Culinary Institute in NYC and he is on the quest to find the best burger. If you love burgers (I think most of us do) you’ll want to visit his site, especially now with grilling season upon us. I am so lucky, he’s promised to take me for a burger next time I’m in NYC, I am so excited.
I was hoping to pick up the edition of the magazine and decided to visit their online site. I spotted the recipe for Caramel Pots de Creme, having so many egg yolks leftover from my failed cookie attempts, this was the perfect recipe to use them up.
The recipe called for 12 yolks, exactly the amount I had, and very few other ingredients. In no time at all, with very little effort, I had luscious, creamy baked caramel custard, what more could you ask for.
If you enjoy Pots de Creme, you may also want to try the White Chocolate Pots de Creme I made a few weeks ago.
Have a wonderful holiday weekend!
Fudgy Chocolate Brownies and Caramel Pots de Crème
- Fudgy Chocolate Brownies
- Caramel Pots de Crème
Fudgy Chocolate Brownies
- 1/2 cup (1 stick) unsalted butter, plus more for pan
- 8 ounces bittersweet chocolate, coarsely chopped
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- Preheat oven to 350° F. Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, leaving a 1-inch overhang on 2 sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature., 10 to 15 minutes.
- Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
- Pour batter into prepared pan, and smooth top with an offset spatula. Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
- Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares. Brownies can be kept in an airtight container at room temperature for up to 3 days.
Caramel Pots de Crème
- 2 cups sugar
- 1/2 cup water
- 4 cups whipping cream
- 2 cups milk
- 12 egg yolks
- Sweetened whipped cream or frozen whipped dessert topping, thawed
- Preheat oven to 325° F. In a large saucepan, combine the sugar and the water. Bring to the boil over high heat. Reduce heat and, without stirring, continue cooking mixture until it reaches the desired caramel colour.
- Remove the saucepan from the heat and, carefully, whisk in 1 cup of the cream. Gradually whisk in the remaining 3 cups of cream and the milk. Return to medium heat and cook, whisking, to smooth out any sugar lumps.
- Remove from heat and cool mixture for 10 minutes.
- In a large bowl, whisk the egg yolks. Whisk about 1 cup of the caramel mixture into the yolks. Slowly whisk in the remaining caramel mixture. Strain mixture through a fine-mesh sieve. Remove air bubbles with spoon.
- Pour mixture into 6, 8-ounce ramekins. Place a tea towel into a large roasting pan or large baking dish. Place ramekins into roasting pan or large baking dish. Add enough boiling water to come halfway up the sides of the ramekins. Cover the ramekins with tin foil. Bake about 1 hour or until the centre jiggles only slightly when you tap the side of the pan. Remove from the oven and let stand in the hot water for another 5 minutes.
- Remove the ramekins from the baking dish and chill in the refrigerator for at least 20 minutes before serving. Top with sweetened whip cream and serve.
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Posted in Baking & Pastry, Baking Mise en Place, Basics, Biscotti, Cookies, Custards, Creams & Mousses, Dolci al Cucchiaio, Eggs, Fillings, Frostings & Dessert Sauces, Mini Desserts, Pasticcini, Pastries, Pastry Doughs & Batter, Piccola Pasticceria, Recipes, Ricette di Base, Spoon Desserts